Tuna Poke Bowl
Thunfisch Poke Bowl
AI photoFresh tuna over sushi rice with edamame, cucumber, avocado and sesame soy dressing — restaurant quality in 15 minutes.
Poke bowl comes from Hawaii and has become a global lunchtime favourite for good reason: fresh tuna over warm rice, with crunchy vegetables and a dressing of soy sauce, sesame oil and ginger. Ready in 15 minutes — just 5 if the rice is already cooked.
Perfect for anyone who refuses to compromise on lunch. The tuna should be sashimi-grade (from a fishmonger or well-stocked supermarket). Good-quality canned tuna works just as well — less photogenic but equally delicious.
Ingredients
- 250 g tuna, sashimi-grade, diced
- 160 g sushi rice, cooked and slightly cooled
- 100 g edamame, thawed
- ½ cucumber, thinly sliced
- 1 ripe avocado, sliced
- 1 tbsp soy sauce (or tamari)
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, grated
- 1 tsp rice vinegar
- Sesame seeds, spring onions, nori strips to garnish
Shop key ingredients:
Method
- Mix soy sauce, sesame oil, ginger and rice vinegar in a bowl.
- Add tuna pieces, toss briefly and leave to marinate for 5 minutes.
- Divide sushi rice between two bowls.
- Arrange tuna, edamame, cucumber and avocado on the rice.
- Garnish with sesame seeds, spring onions and nori strips.
- Serve immediately — tuna should not marinate for more than 30 minutes.
Kitchen note: No fresh tuna available? High-quality canned tuna in oil works just as well.