Poke Bowl

Ingredients

• 190 g (1 cup)short-grain rice
• 300 ml (1¼ cups)water
• 30 ml (2 tbsp)rice vinegar
• 5 ml (1 tsp)sugar
• 2.5 ml (½ tsp)salt
• 300 gsashimi-grade ahi tuna
• 5 ml (1 tsp)sriracha
• 10 ml (2 tsp)rice vinegar
• 30 ml (2 tbsp)soy sauce
• 1carrot, thinly sliced
• 1cucumber, thinly sliced
• To tastenori seaweed, cut into small pieces
• 1avocado
• To tastetoasted sesame seeds
• To tasteLee Kum Kee premium soy sauce
• To tasteLee Kum Kee sriracha mayo

Instructions

1. 1

   Wash the rice

   Wash the rice and leave it to soak for 15 minutes.

2. 2

   Start cooking

   Drain the rice, put it in a pot with the hot water and bring it to the boil. Stir, then cover the pot.

3. 3

   Cook the rice

   Cook the covered rice over the lowest heat for 10 minutes.

4. 4

   Mix the seasoning

   While the rice cooks, combine the rice vinegar, sugar and salt, then set the mixture aside.

5. 5

   Season the tuna

   Cut the tuna into bite-sized pieces. Mix it with the sriracha, rice vinegar and soy sauce, then set aside.

6. 6

   Slice the vegetables

   Cut the carrot and cucumber into thin slices.

7. 7

   Cut the nori

   Cut the nori seaweed into small pieces.

8. 8

   Season the rice

   When the rice is cooked, mix in the rice vinegar seasoning and leave it to cool.

9. 9

   Assemble the bowls

   Put rice in each bowl and top with the carrot, cucumber, nori, tuna and avocado. Add soy sauce and sriracha mayo, then sprinkle with sesame seeds.

10. 10

    Serve the bowls

    Enjoy.

What is a poke bowl?

Poke is a Hawaiian dish of seasoned fish, often served over rice with toppings. Its name refers to fish cut into pieces, and the bowl format brings together the fish, rice and accompaniments in one meal.

This version combines soy-and-sriracha-seasoned ahi tuna with vinegar-seasoned rice, fresh vegetables, avocado and nori. The contrasting textures and savoury, tangy and spicy flavours make each bowl satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 27g protein, 57g carbs, 9g fat.

The rice supplies most of the carbohydrates, while tuna provides much of the protein. Avocado and sriracha mayo contribute fat, and the soy sauce adds sodium. For a more balanced plate, serve with extra vegetables and use the finishing sauces sparingly.

Seasoning the rice

Vinegar mixture: stir the rice vinegar, sugar and salt together before adding it to the cooked rice. Mixing it in while the rice is warm helps distribute the seasoning.

Rice texture: the recipe calls for short-grain rice, which cooks up tender and cohesive. Follow the stated low-heat cooking time and check that the grains are cooked through before seasoning.

Preparing the tuna

Small pieces: cut the tuna into bite-sized cubes so the soy, vinegar and sriracha can coat the pieces evenly.

Raw fish: use tuna sold as suitable for eating raw, keep it chilled, and prepare it with clean hands and utensils. Serve promptly after mixing.

Getting the texture right

Crisp toppings: thinly slice the carrot and cucumber so they are easy to eat alongside the rice and tuna.

Creamy finish: cut the avocado close to serving time, then add it with the other toppings. Nori and toasted sesame seeds bring a little crunch and savoury flavour.

Putting the bowls together

Layering: divide the rice between bowls, then arrange the vegetables, nori, tuna and avocado on top. This keeps the individual toppings visible and lets everyone mix their bowl as they eat.

Sauces: add the extra soy sauce and sriracha mayo to taste. Both are salty or rich, so start with a small amount and add more if needed.

What to serve with it

The bowls already include rice, fish and vegetables, so they work well as a complete meal. For a more substantial spread, serve them with a simple side of edamame or extra sliced vegetables.

Recipe notes & tips

• Rinse the rice well before soaking it to remove excess surface starch.
• Keep the tuna chilled while you prepare the rice and vegetables.
• Taste the rice seasoning before mixing it into the rice; adjust only if desired.
• Slice the vegetables evenly so they are easy to pick up with the other toppings.
• Add the finishing sauces gradually, since the tuna is already seasoned with soy sauce.

Variations

• Add edamame: scatter cooked, shelled edamame over the bowls for another topping.
• Turn up the heat: add more sriracha to the tuna or mayo to taste.
• Swap the fish: use another fish intended for raw consumption, following the same safe handling.
• Add pickled ginger: serve a little alongside the bowl for a sharp, tangy accent.
• Make it vegetarian: replace the tuna with seasoned tofu and assemble the bowls as directed.

Common mistakes to avoid

• Skipping the soak: soak the rice for the stated 15 minutes so it starts cooking evenly.
• Cooking on high heat: use the lowest heat for the 10-minute covered cooking time to reduce the chance of scorching.
• Adding seasoning before the rice is cooked: mix in the vinegar mixture after the rice has finished cooking.
• Leaving tuna warm: keep it chilled during preparation and serve it promptly.
• Overdoing the finishing sauces: add soy sauce and sriracha mayo a little at a time to avoid overpowering the other toppings.

How to store

For best quality and food safety, serve the raw tuna bowls promptly rather than storing them assembled. Keep any unused raw tuna refrigerated and follow its packaging guidance; refrigerate leftover rice and vegetables separately in covered containers and use within 1–2 days. Reheat rice until steaming hot, and add fresh toppings after reheating.

Frequently asked questions