Name: Tuna Poke Bowl
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 0.75 lb sushi-grade tuna, cubed; 2 cups cooked rice; 1 avocado, diced; 0.5 cup mango, diced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp rice vinegar; 1 tbsp sesame seeds; 2 green onions, sliced

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Tuna Poke Bowl

No-CookEasyPrep 15 minCook 0 minServes 2

Silky raw tuna over rice with mango and avocado — a fresh, no-cook bowl that feels like a treat.

Ingredients

¾ lb sushi-grade tuna, cubed
2 cups cooked rice
1 avocado, diced
½ cup mango, diced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tbsp sesame seeds
2 green onions, sliced

Steps

Whisk the soy sauce, sesame oil and rice vinegar.
Toss the tuna cubes gently in the marinade.
Build bowls with the rice, then top with the tuna, avocado and mango.
Scatter with sesame seeds and green onions and serve cold.

Serve with: pickled ginger and a drizzle of sriracha mayo.

Buy sushi-grade tuna and keep it cold until the moment you slice it.

Find this recipe in the Seafood section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

Tips & mistakes

Keep the tuna cold until the moment you cut it — warm tuna is soft and hard to cube cleanly, and the pieces turn ragged.
Use a sharp knife and wipe it between cuts for neat cubes; a dull knife tears the fish.
Marinate the tuna for only a few minutes; the soy sauce starts to cure it if it sits too long and the texture turns firm.
Serve the rice warm or at room temperature, never fridge-cold — cold rice is hard and dulls the flavors of the tuna.

Frequently asked questions

Can I use cooked tuna? Yes: seared tuna, cooled and cubed, works; the texture is firmer than raw. Sear it quickly on high heat so the center stays pink, then chill it before cubing.

Can I use salmon instead? Yes: sushi-grade salmon swaps in one-for-one with the same marinade. Salmon is richer than tuna, so a little extra lime juice in the marinade balances it well.

How do I pick sushi-grade tuna? Buy from a fish counter you trust and ask for sushi-grade; it should smell like the ocean, not fishy. The flesh should be deep red and firm, with no brown edges or strong smell.

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