Poke Bowl
Bright, modern, vibrant, and delicious! The Hawaiian poke bowl with tuna and avocado is a perfectly balanced and filling dish. All ingredients are served separately but complement each other. You can customize the bowl to your taste.
Updated : 24 July, 2025
Easy
About 30 min.
Ingredients
Rice
200 grams
Rice
15 grams
Cilantro
Tuna
300 grams
Tuna
50 milliliters
Soy sauce
30 grams
Ginger
2 tablespoon
Sesame
2 tablespoon
Olive oil
1 tablespoon
Lime juice
Salad
150 grams
Radish
150 grams
Cabbage
1
Avocado
1
Cucumber
1 tablespoon
Apple cider vinegar
1 tablespoon
Lime juice
1 tablespoon
Sesame
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Instead of rice, you can use quinoa or glass noodles (funchoza). Fresh tuna can be replaced with any fresh red fish (like salmon or trout). The key is that the fish must be very fresh, especially if you’ll sear it rare or medium.
Step 2
Grate the ginger finely and squeeze out the juice.
Step 3
In a small bowl, mix soy sauce, ginger juice, and lime juice.
Step 4
Cut tuna into steaks about ¾ inch (2 cm) thick. Pour the marinade over the fish and let it marinate for 30 minutes or a bit longer.
Step 5
Coat the marinated tuna on all sides with sesame seeds.
Step 6
In a pan over medium heat, heat some vegetable oil. Sear the tuna for 1-2 minutes on each side, depending on how cooked you want it. The longer the sear, the more cooked the tuna.
Step 7
Slice the cooked tuna into thin slices.
Step 8
Prepare the rice. Use high-quality rice, preferably long grain. Short grain is also fine if that’s what you have.
Step 9
Boil the rice in salted water over low heat until tender. Use a 1:2 ratio (e.g., 1 cup rice to 2 cups water or 200g rice to 400ml water). Drain excess water.
Step 10
Finely chop cilantro. You can substitute it with other herbs like dill or parsley.
Step 11
Add the chopped cilantro to the cooled rice and mix.
Step 12
Now prepare the vegetable part of the bowl.
Step 13
Thoroughly wash radishes and cucumber, then slice into thin rounds.
Step 14
Finely shred the cabbage, avoiding the tough core. You can use napa cabbage instead of white.
Step 15
In a bowl, mix radish, cucumber, cabbage, apple cider vinegar, lime juice, and salt. Stir well.
Step 16
Cut the avocado in half, remove the pit. Peel each half and slice (I prefer half-moons – they look prettier). Important: peel avocado after halving to avoid slipping and cutting yourself.
Step 17
In a bowl, place a layer of rice and smooth it out.
Step 18
Arrange the seared tuna, avocado, and vegetable mix in separate piles on top.
Step 19
Sprinkle the finished bowl with sesame seeds (I used a mix of black and white). Serve and enjoy!