Soy-Sesame Ahi Poke Bowl with Avocado and Rice

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1.5 lb (680 g) sushi-grade ahi tuna, 1/2-inch cubes
• 1.5 cups (285 g) short-grain sushi rice + 1 3/4 cups (415 ml) water
• 2 cups (280 g) shelled edamame
• 2 ripe avocados, cubed
• 1 English cucumber, thinly sliced
• 1 cup (140 g) prepared seaweed salad
• 3 scallions, thinly sliced; 1 tbsp toasted sesame seeds
• Poke marinade: 3 tbsp low-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tsp honey, 1 tsp grated ginger, 1 small grated garlic clove, 1 tsp sriracha (optional)

Do This

• 1. Rinse rice until water runs mostly clear; cook with 1 3/4 cups water. Cover, simmer 12 minutes; rest 10 minutes.
• 2. Whisk marinade (soy, sesame oil, vinegar, mirin, honey, ginger, garlic, sriracha). Chill.
• 3. Cube tuna; gently fold into marinade. Refrigerate 10–15 minutes.
• 4. Boil edamame 2 minutes; drain and rinse cold. Slice cucumber and scallions; cube avocado. Toast sesame seeds 2–3 minutes.
• 5. Fluff warm rice; divide among 4 bowls.
• 6. Top with marinated tuna, edamame, cucumber, seaweed salad, avocado, and scallions.
• 7. Spoon on a little extra marinade; finish with toasted sesame seeds. Serve right away.

---

Why You’ll Love This Recipe

• Bright, clean flavors: soy-sesame tuna on warm rice with cool, crunchy veggies.
• Weeknight-friendly: 45 minutes start to finish with simple prep.
• Customizable bowls: swap toppings and heat levels to suit your taste.
• Restaurant quality at home with clear, safe steps for raw tuna.

Grocery List

• Produce: Avocados, English cucumber (or Persian cucumbers), scallions, fresh ginger, garlic, optional lime
• Dairy: None
• Pantry: Sushi-grade ahi tuna, short-grain sushi rice, frozen shelled edamame, prepared seaweed salad, low-sodium soy sauce, toasted sesame oil, rice vinegar, mirin, honey, sriracha, toasted sesame seeds, optional furikake

Full Ingredients

For the Rice

• 1.5 cups (285 g) short-grain sushi rice
• 1 3/4 cups (415 ml) water (stovetop method)
• Optional sushi rice seasoning: 1 tbsp rice vinegar + 1 tsp sugar + 1/4 tsp fine salt

For the Ahi Poke

• 1.5 lb (680 g) sushi-grade ahi tuna, cut into 1/2-inch (1.25 cm) cubes, kept cold

Poke Marinade

• 3 tbsp (45 ml) low-sodium soy sauce
• 1 tbsp (15 ml) toasted sesame oil
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) mirin (or 1 tsp sugar plus 2 tsp water)
• 1 tsp (7 g) honey
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, grated to a paste
• 1 tsp sriracha, optional
• 2 tsp toasted sesame seeds
• 2 tbsp thinly sliced scallions (green tops)

Toppings & Finish

• 2 cups (280 g) frozen shelled edamame
• 1 English cucumber, halved lengthwise and thinly sliced
• 2 ripe avocados, cubed
• 1 cup (140 g) prepared seaweed salad (wakame)
• 2–3 additional scallions, thinly sliced
• 1 tbsp toasted sesame seeds, for garnish
• Optional: 4 tsp furikake; lime wedges

Optional Spicy Mayo Drizzle

• 1/4 cup (60 g) mayonnaise
• 1–2 tsp sriracha
• 1 tsp lime juice

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Place the rice in a fine-mesh strainer and rinse under cool water, swishing with your hand, until the water runs mostly clear (about 60–90 seconds). Combine rice and 1 3/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and keep covered to steam for 10 minutes. Fluff with a rice paddle. If seasoning, dissolve 1 tsp sugar and 1/4 tsp salt in 1 tbsp rice vinegar and gently fold into the warm rice. Keep covered so the rice stays warm.

Step 2: Prep toppings and toast sesame

Bring a small pot of water to a rolling boil. Add edamame and cook for 2 minutes; drain and rinse under cold water, then pat dry. Slice the cucumber and scallions, and cube the avocados (leave the avocados for last to minimize browning). In a dry skillet over medium heat, toast sesame seeds for 2–3 minutes until fragrant and just golden; transfer to a plate to prevent over-toasting.

Step 3: Make the poke marinade

In a nonreactive bowl, whisk the soy sauce, toasted sesame oil, rice vinegar, mirin, honey, grated ginger, grated garlic, sriracha (if using), sesame seeds, and sliced scallions. Taste and adjust—add a splash more soy for saltiness or a few drops of rice vinegar for brightness. Chill the bowl in the refrigerator while you cube the tuna.

Step 4: Cube the tuna

Keep the tuna very cold (refrigerator at or below 40°F/4°C). Pat it dry with paper towels. Using a sharp chef’s knife, slice into 1/2-inch slabs, then into strips, then into 1/2-inch cubes. Place the cubed tuna in a chilled bowl. Avoid cross-contamination by using a clean board and knife dedicated to raw fish.

Step 5: Marinate the tuna briefly

Pour the chilled marinade over the tuna and gently fold to coat. Refrigerate for 10–15 minutes. Do not exceed 30 minutes—longer marinating will firm the tuna and mute its delicate flavor. If making the optional spicy mayo, stir together mayonnaise, sriracha, and lime juice now.

Step 6: Build the bowls

Divide the warm rice among 4 bowls. Arrange edamame, cucumber, seaweed salad, and avocado around each bowl. Spoon the marinated tuna into the center, letting a little extra marinade drip over the rice for flavor. Sprinkle with toasted sesame seeds and additional scallions. Add furikake or a drizzle of spicy mayo if you like.

Step 7: Serve immediately

Serve right away while the rice is warm and the tuna is cool for the best contrast in temperature and texture. Offer lime wedges at the table for a fresh squeeze over the bowl.

Pro Tips

• Buy sushi-grade tuna from a reputable fishmonger and keep it chilled at or below 40°F (4°C) until serving.
• Cut the tuna last and marinate briefly to preserve its silky texture and fresh flavor.
• Rinse rice thoroughly to remove excess starch; the grains will cook up glossy and separate.
• Toast sesame seeds just until fragrant; they can burn quickly in a hot pan.
• Season the rice lightly—poke is salty by design. You can always add more soy at the table.

Variations

• Spicy Tuna Bowl: Add 1–2 tbsp sriracha and 1 tbsp mayo to the marinade for a creamier, spicier poke.
• Salmon or Tofu Swap: Substitute sushi-grade salmon or extra-firm tofu (pressed and cubed) for the tuna.
• Low-Carb: Use cauliflower rice or shredded cabbage instead of sushi rice; finish with extra cucumber and avocado.

Storage & Make-Ahead

For best quality, assemble and serve immediately. You can cook rice (same day), toast sesame seeds, slice cucumbers, and mix the marinade up to 24 hours ahead; keep everything refrigerated. Cube and marinate tuna 10–15 minutes before serving. Leftover marinated tuna is best within 24 hours (keep chilled); texture softens over time. Store rice and toppings separately and reheat rice gently before serving.

Nutrition (per serving)

Approximate: 720 kcal; 45 g protein; 78 g carbohydrates; 26 g fat; 8 g fiber; 950 mg sodium. Values will vary with toppings and sauces.