Tuna Poke Bowl

A simple, satisfying favorite.

Why You'll Love This Recipe

• Cleaner and cheaper than a poke shop.
• Customizable with any toppings.
• Fresh, light, packed with protein.
• 20 minutes, no cooking (except rice).
• Looks gorgeous on the plate.

Ingredient Notes

• Sushi-grade ahi or yellowfin tuna; salmon works for variation.
• Short-grain (sushi) rice has the right stickiness.
• Toasted sesame oil at the end, not for cooking.

Ingredient Substitutions

• Cooked shrimp or salmon if raw fish isn't available.
• Brown rice or quinoa for a different base.
• Mango cubes for sweetness.

Equipment Needed

• Mixing bowls
• Sharp chef's knife
• Cutting board

Prep Tips

• Buy the freshest sushi-grade fish the day you make this.
• Have rice warm and toppings cold for the best contrast.

Instructions

1. 1

   Gather and prep: 1 tuna, 1 cup uncooked long-grain rice, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 ripe avocado, diced, 1 medium cucumber, sliced, 1 green onion. dice the onion before you start cooking.

2. 2

   Cube raw tuna, toss with soy and sesame oil.

3. 3

   Cook rice. Fish is done at 125–130°F and flakes easily with a fork; do not overcook.

4. 4

   Bowl rice, top with tuna, avocado, cucumber.

Artsi Pro Tips

• Sushi-grade tuna only — ask your fishmonger specifically.
• Don't marinate longer than 15 minutes; soy will start to 'cook' the fish.
• Warm rice + cool toppings is the iconic temperature contrast.

Common Mistakes

• Non-sushi-grade fish — food safety risk.
• Over-marinating, which 'cooks' the tuna in soy.
• Cold rice — wrong temperature.

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