We love the local restaurant that serves Tuna Poke bowls. They are fresh and fast and delicious. Our two oldest kids started to love them too but they are $15 a bowl (!) so we came up with a way to cook them at home sometimes to save money. Fast forward to the current state of the world and we tried to order some but they are closed. I know so many friends who also love them and wanted to share how we make them so they can still have them.
Fresh tuna is so delicious, and my husband grabbed some while he did our weekly shop. (Will definitely ask him to get more the next time we have to go to the store if they don’t stop carrying it!) Sometimes we sear it and make fish tacos with cabbage and rice wine vinegar and spicy mayo. But poke bowls have been our go to lately.
I put some sushi rice in the rice cooker and cubed the tuna (I’ve use jasmine rice too and it works well). Then I mixed 1/4 cup each soy sauce, rice wine vinegar, and sesame oil and poured it over it and let it marinate for 30 minutes. We chopped up our favorite toppings – red pepper, cucumber, carrots, and jalapeño and took some edamame out of the freezer, and dinner was done.
This dinner makes you feel so good! It is so satisfying and healthy and easy. You can also make bowls for little kids with chicken nuggets or cubed chicken with some terriaki sauce on it.
Digging into one of these is such a treat. I hope you get to try it soon! And also hoping that tuna stays available.
Tuna Poke Bowl
2 tuna steaks, cubed (about 2 pounds)
2 cups sushi rice or jasmine rice + amount of water in directions
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 sesame oil
For the toppings, pick your favorite:
any spicy crunchy topping
Directions: Cook rice and water in rice cooker or in a pot according to directions.
Cube tuna steak and mix together soy sauce, rice vinegar and sesame oil. Pour over tuna and stir to combine. Let marinate for 30 minutes (if you have the time, otherwise can just toss to coat it in the sauce).
Assemble poke bowl by filling with rice, then tuna, (can use cubed cooked chicken with teriyaki sauce for kids) then toppings. Serve with sriracha mayo drizzled on top.