Poke bowl ポキ丼

Ingredients

• 200 gyellowfin tuna
• 60 ml (¼ cup)soy sauce
• 15 ml (1 tbsp)sake
• 15 ml (1 tbsp)mirin
• 7.5 ml (½ tbsp)sesame seed oil
• 6 cups (about 1.4 kg cooked)sushi rice
• 4shiso leaves
• 35 g (¼ cup)frozen edamame, defrosted
• ½avocado
• 2radishes
• 2baby cucumbers
• 60 ml (4 tbsp)pickled ginger
• 15 ml (1 tbsp)chopped spring onions
• to tasteshredded seaweed, to sprinkle
• 30 ml (2 tbsp)Japanese mayonnaise
• 10 ml (2 tsp)wasabi paste

Instructions

1. 1

   Dice the tuna

   Cut the tuna into small cubes and put them in a mixing bowl.

2. 2

   Mix the marinade

   Add the soy sauce, sake, mirin and sesame seed oil to the bowl.

3. 3

   Marinate the fish

   Mix everything together so the tuna is coated, then leave it to marinate for 15 minutes.

4. 4

   Prepare the toppings

   While the tuna marinates, defrost the edamame, slice the cucumbers and radishes, chop the spring onions and cut the avocado.

5. 5

   Serve the rice

   Divide the sushi rice between bowls.

6. 6

   Add the shiso

   Lay a shiso leaf over the rice in each bowl.

7. 7

   Add the tuna

   Top each shiso leaf with one quarter of the marinated tuna.

8. 8

   Arrange the toppings

   Add the avocado, cucumber, radish, edamame and pickled ginger.

9. 9

   Garnish the bowls

   Scatter over the chopped spring onions and shredded seaweed.

10. 10

    Finish with dressing

    Sprinkle with sesame seeds and drizzle the Japanese mayonnaise over the bowls.

11. 11

    Serve with wasabi

    Put the wasabi paste on the side.

What is a poke bowl?

Poke is a Hawaiian dish traditionally made with seasoned, cut fish. This bowl pairs tuna with sushi rice and Japanese-inspired accompaniments, bringing together a substantial base and fresh, punchy toppings.

The recipe works by keeping the tuna’s marinade simple and letting the contrasting toppings do the rest: cucumber and radish add crunch, ginger brings acidity, and avocado and mayonnaise give a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 547 calories, 20g protein, 81g carbs, 13g fat.

Most of the carbohydrates come from the sushi rice, while the tuna provides protein and the sesame oil, avocado and Japanese mayonnaise contribute much of the fat. Serve with extra cucumber or radish if you want more fresh vegetables alongside the rice and toppings.

Choosing the tuna

Freshness: As the tuna is served uncooked, choose fish sold for raw consumption from a trusted fishmonger and keep it chilled until you are ready to prepare it.

Cut: Dice the fish into even pieces so the marinade coats them consistently and they are easy to pick up with rice.

The quick marinade

Balance: Soy sauce brings saltiness, while sake and mirin add depth and gentle sweetness; sesame oil contributes a toasted aroma. Toss the tuna until the cubes are evenly coated.

Timing: Keep to the 15-minute marinating time in the method. The fish should be seasoned but still taste fresh, rather than sitting in the soy mixture for an extended period.

Getting the rice and toppings ready

Rice: Use prepared sushi rice for serving. Divide it among the bowls before adding the shiso and tuna, so the toppings can be arranged while the rice is ready to eat.

Vegetables: Slice the cucumbers and radishes and cut the avocado while the fish marinates. This keeps the final assembly quick and helps the cut avocado stay fresh.

Building each bowl

Layering: Put a shiso leaf over the rice, then add a quarter of the tuna to each bowl. Arrange the toppings around or over the fish so each serving gets a little of everything.

Finish: Add the spring onions and seaweed, then the sesame seeds and mayonnaise. Serve the wasabi on the side so each person can add as much as they like.

Texture and flavour

Crunch: Keep the radishes and cucumbers in slices rather than mixing them into the marinade, so they retain their crisp texture.

Contrast: Pickled ginger and wasabi add sharpness, while avocado and mayonnaise soften the savoury soy dressing. Taste the bowl as you eat and adjust each mouthful with the toppings.

What to serve with it

The bowls are designed as a complete meal, with rice, fish and several toppings in each serving. If you want something alongside, offer extra pickled ginger, seaweed or sliced vegetables rather than another heavy side.

For serving, arrange the ingredients in separate sections if you want a colourful bowl, or gently mix them together at the table.

Recipe notes & tips

• Keep the tuna refrigerated until you are ready to dice and marinate it.
• Cut the tuna into evenly sized cubes for consistent seasoning.
• Prepare the toppings during the 15-minute marinating time.
• Use a sharp knife to slice the radishes and cucumber neatly.
• Add the wasabi on the side so diners can control its heat.
• Sprinkle the seaweed on just before serving to preserve its texture.

Variations

• Add sesame seeds: Sprinkle them over the finished bowls as directed in the method.
• Make it spicier: Stir a little extra wasabi into the mayonnaise before drizzling.
• Swap the greens: Use another crisp salad vegetable in place of the baby cucumbers.
• Add more crunch: Increase the radish topping for extra crispness.
• Use another fish: Replace the tuna with a suitable raw-consumption fish, keeping it chilled and following the same marinating method.

Common mistakes to avoid

• Using tuna that is not suitable for raw eating: Buy it from a trusted fishmonger for serving uncooked.
• Marinating for too long: Follow the recipe’s 15-minute timing so the fish stays fresh-tasting.
• Cutting uneven tuna cubes: Make them similar in size so the marinade coats them evenly.
• Adding toppings before preparing them: Slice and chop everything during the marinating time to keep assembly quick.
• Mixing the wasabi through the whole bowl: Serve it on the side so its heat can be adjusted.
• Forgetting the sesame seeds: The method calls for them as a finishing sprinkle, though they are not listed in the supplied ingredients.

How to store

For the best quality, assemble and eat the bowls straight away. Keep any leftover components covered and refrigerated, and use the raw marinated tuna promptly; do not leave it at room temperature. Reheat leftover rice separately, and only do so if it has been cooled and stored safely.

Frequently asked questions