Tuna Poke

Name: Tuna Poke
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Rice for sushi 2 ½ cups; Water 2 cups; Rice vinegar 2 tbsp; Sugar 2 ½ tsp; Fine salt 1 tsp; Tuna (frozen) 0.8 lb; Avocado 1; Lemon juice to taste; Fresh scallion 2; Mango 1; Wakame seaweed 2.8 oz; Cherry tomatoes 0.8 cup; Soybean sprouts ½ cup; Peanuts to taste; Sesame seeds mixed to taste; Mayonnaise to taste; Sriracha sauce to taste

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Serving: 4
Cost: High

PRESENTATION

Recipe by
Rosy Chin

And the tuna poke dish, straight out of Hawaii, is capturing hearts everywhere. Really, it's just that good. You know why? It's all about its fresh and vibrant nature—picture bright veggies, chunks of tender ahi tuna, plus some sweet fruits like mango and avocado. Super tasty. It's more than just a raw fish salad; it's a burst of flavors and textures. And the crunch? Adding crushed peanuts brings that extra crunchy touch, while a drizzle of spicy mayo gives it a tangy kick.

The beauty of poke? Its versatility. You can switch up the proteins—like, try salmon or chicken—for your own twist on the classic Hawaiian poke recipe while still keeping that super fresh vibe. And traditional ahi tuna poke keeps it pretty simple, focusing on high-quality ingredients. Thing is, contemporary variations often throw in extras like zucchini, sesame seeds, or a scoop of rice to get that sushi bowl feel. Pretty much.

There are no strict rules here—you'll find all sorts of sweet and moist combinations, whether loaded with veggies or just the basics. This adaptability is why the spicy tuna poke has become a favorite for those seeking a healthy, filling meal that's both crispy and satisfying. Seriously good.

Whether in restaurants or at home, these bowls might feature everything from pickled onions to edamame, keeping the experience fresh and exciting. And here's the thing: The tuna poke bowl makes you want to build your own creation, capturing a slice of that laid-back Hawaiian style, no matter where you are. Whether you stick to a version or make your own homemade poke bowl with your favorite toppings, you’re guaranteed a dish that's bright, fun, and bursting with fresh flavor every time.

Enjoying a tuna poke bowl is like taking a mini-vacation with every bite—filled with the spirit of the islands.

INGREDIENTS

Ingredients for the Rice: Rice for sushi 2 ½ cups (500 g); Water 2 cups (500 g); Rice vinegar 2 tbsp (30 g); Sugar 2 ½ tsp (10 g); Fine salt 1 tsp (5 g)

For the Poke: Tuna 0.8 lb (340 g) - (frozen); Avocado 1; Lemon juice to taste; Fresh scallion 2; Mango 1; Wakame seaweed 2.8 oz (80 g); Cherry tomatoes 0.8 cup (120 g); Soybean sprouts ½ cup (40 g); Peanuts to taste; Sesame seeds to taste - mixed

For the Spicy Mayo: Mayonnaise to taste; Sriracha sauce to taste

Preparation

How to prepare Tuna Poke

To prepare the tuna poke, start by preparing the rice. The rice should be rinsed well under cold water until the water is clear 1. Pour it into a tall pot with equal weight of water (in our case 500 g/1.1 lbs) 2, turn on the heat to high, with a lid 3 and cook without stirring for 2 minutes, then lower the heat and continue cooking for another 10 minutes: you should never remove the lid or stir. The rice consistency should be slightly al dente.

Meanwhile, prepare the rice vinegar mixture, which will give a slightly tangy taste to the rice. In a small saucepan, pour the vinegar and salt 4. Heat over medium-low heat to dissolve the salt, then add the sugar 5. Stir and turn off the heat 6. Let it cool.

When the rice is ready, you can place it in a large wooden container (or other non-steel material). If you use a wooden container, we recommend wetting it with water first, then emptying it: this way, the wood will not absorb the vinegar. Pour the rice into the container 7 and add the vinegar mixture by letting it trickle onto a wooden paddle 8, to spread it more gently and evenly over the rice. Stir the rice by moving it with the edge of the wooden paddle, so as not to crush it 9. It's important to mix until the grains are glossy and well seasoned.

Wait for it to cool, stirring gently from time to time, and then you can cover it with a damp cloth to prevent it from sticking 10. In the meantime, deal with the rest: peel the mango 11, cut it into slices and make cubes of about 2 cm (approximately 3/4 inch) with the pulp 12. Slice the green onion, cutting off the green part.

Proceed with the avocado: cut it in half 13, peel it and slice it. You can drizzle with lemon juice to prevent it from browning 14. Cut the cherry tomatoes into 4 parts 15.

Prepare the mayonnaise with a tablespoon of sriracha sauce. Coarsely chop the peanuts 16. Slice the tuna thinly, as if it were sashimi 17, or if you prefer, into cubes. Now you can assemble the tuna poke: place the rice at the base of the bowl, wetting your hands first. Add the vegetables, fruit, seaweed, and tuna, creating separate piles. Complete with sprouts, seaweed, and sauce. Decorate with sesame seeds, peanut granules, some soy sauce, and serve 18.

Storage

We recommend consuming the poke immediately.

The rice can be prepared in advance.

Tip

If you prefer, you can slightly marinate the tuna with soy sauce and, if you like, also lemon.

You can vary the sauce and vegetables according to your taste.

The most suitable rice is Nishiki, found in the best stores selling oriental products. As an alternative rice grown in Italy, you can choose a low-starch rice, such as Originario.

If you can't find sriracha sauce, replace it with a few drops of Tabasco.

You can use fresh soybean sprouts or blanch them in water and vinegar for 20 seconds.

For Safe Consumption of Raw, Marinated, or Lightly Cooked Fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze for at least 96 hours at -0.4 degrees Fahrenheit in a domestic freezer marked with 3 or more stars, as per guidelines from the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.