How to Make Poke Bowl | The Best Poke Bowl Recipe

salmon

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

black sesame seeds

🥗Healthier: white sesame seeds

💰Cheaper: no seeds

White sesame seeds are similar in flavor, while omitting seeds reduces cost.

Marinate the tuna: cut the tuna into bite size pieces and transfer into a bowl. Add soy sauce, sesame oil, rice vinegar, sriracha, grated ginger, white sesame seeds and black sesame seeds. Stir until well coated.

Transfer to the fridge for at least 15 minutes.

Meanwhile make the rice: rinse the rice under cold water and place into the pot. Add water and salt. Bring the water to a boil, reduce the heat to low, cover with the lid and cook for 15 minutes. Turn the heat off and leave the lid on for 5 minutes.

Prepare the veggies: cook the edamame in boiling water for 3-4 minutes. Peel and place in separate plate. Slice cucumber into thin slices, cut the carrot into thin strips and slice the avocado.

Assembly: divide the rice between 4 bowls, top with slices avocado, slices cucumber, carrot strips, edamame, marinated tuna and cilantro/parsley leaves.

Make spicy mayo: in a small bowl whisk mayonnaise and sriracha.

Drizzle on top of the poke bowl.

Serve!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens