These Easy Poke Bowls are made with ahi tuna, rice, avocado, cucumber, and sesame seeds then drizzled in a homemade poke sauce dressing. The sauce ingredients include classic pantry staples. Enjoy this light meal for weeknight dinners or quick lunches.
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What Are Poke Bowls
Poke bowls originated in Hawaii and are typically made with diced raw tuna or salmon and served with rice. Vegetables, sauces, and sometimes fruit is paired with the meal. The fish is marinated with soy sauce, sesame oil, and sometimes chili pepper.
What Type of Fish/Seafood to Use
Raw ahi tuna or salmon is usually used, but you can use whatever you like including crab and cooked shrimp.
I like to use ahi tuna, also known as yellowfin tuna. It’s wild-caught and is known for its deep red color and rich, meaty flavor. You will typically see it served raw, as sashimi, or in poke bowls, but it you can grill or sear it.
How to Make Poke Bowls
- Combine tuna, soy sauce, rice wine vinegar, and sesame oil in a medium bowl and use it to marinate the fish.
- Load up your bowl with rice, marinated, tuna, avocado, cucumbers, and radishes.
How to Make Spicy Mayo Sauce
You will need the following ingredients:
- Mayo
- Chipotle Chilies in Adobe Sauce or Sriracha
- Plain Greek Yogurt or Sour Cream
Vegetables to Include and Substitution Ideas
- Avocado
- Radishes
- Cucumbers
- Green Onions
- Spinach
- Broccoli
- Asparagus
- Pineapples
- Kimchi
- Pickled Vegetables
- Zucchini
- Seaweed
How to Store Leftovers
You can store leftovers in the fridge for one day. After that, the tuna will start to turn slimy. In general, if you purchase tuna to make the bowls, I would plan to eat the tuna quickly.
Tuna will turn brown whether fresh or frozen. I’ve found the best way to keep the bright pink color is to eat it right away.
More Seafood Recipes
Seafood Pasta Salad with Shrimp and Crab
Air Fryer Cod (Breaded or No Breading)
Smoked Lobster Tail
Grilled King Crab Legs
Baked Cod in Foil
Salmon Fried Rice
Seafood Lasagna
Maple Glazed Salmon
Top the fish with my Pineapple Mango Salsa recipe.
Poke Bowls with Spicy Mayo Sauce
Ingredients
- 1/2 pound ahi tuna Sliced into cubes
- 2 tablespoons soy sauce or liquid aminos
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 cup cooked rice
- 1/2 -1 cup chopped cucumbers
- 1/2 sliced avocado
- 2 tablespoons sliced green onions
- 1/4 cup sliced radishes
Spicy Mayo
- 3 tablespoons mayo
- 1 tablespoon plain Greek yogurt or sour cream
- 1/2 tablespoon Chipotle Chilies in Adobe Sauce or Sriracha
Instructions
- Combine the tuna, soy sauce, rice wine vinegar, and sesame oil in a medium bowl. Stir. Allow the tuna to marinate, while you prep the remaining ingredients.
- Load up your bowl with the rice first and then the tuna and the other toppings.
Spicy Mayo
- Combine the ingredients in a bowl and stir.
Notes
- Check out this Instant Pot Brown Rice recipe.
- For Instant Pot white rice, use 1 1/2 cups long-grain white rice and 1 3/4 cups of water. Rinse the rice until the water from the rice runs clear. Add the rice and water to the pot. Seal the pot and cook for 3 minutes on Manual > High-Pressure Cooking.
- Adjust the spicy mayo to suit your needs. You more or less hot sauce to reach your desired taste. Add more mayo or use less, etc.