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5 from 2 votes

Poke Bowl

Make poke bowls at home by combining sushi-grade ahi tuna with rice, fresh vegetables, mango, seaweed salad and a simple Sriracha Mayo.
Prep Time30 minutes
Total Time30 minutes
Course: Dinner, Lunch/Dinner
Cuisine: Hawaiian
Keyword: poke bowl
Servings: 2


  • 1 cup cooked sushi rice or short grain white or brown rice
  • ½ lb sushi grade Ahi tuna cut into ½ inch cubes
  • ¼ cup reduced sodium tamari
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon sesame oil
  • 1 mango chopped into ½ cubes
  • 1 cup cucumber chopped
  • 1 jalapeno pepper sliced
  • 2 green onions chopped
  • 1 avocado sliced
  • ½ cup radishes thinly sliced
  • ¼ cup seaweed salad
  • Black sesame seeds for topping

Sriracha Mayo

  • 3 Tablespoons mayo
  • 1 teaspoon Sriracha
  • Water to thin if desired


  • Cook rice according to the package if you haven’t done so already.
  • Whisk together tamari, lime juice and sesame oil in a small mixing bowl. Add chopped tuna and mix so that all of the pieces are coated in the sauce. Place in the fridge while preparing the rest of the ingredients.
    Marinating tuna in a bowl.
  • Whisk together mayo and sriracha in a small bowl. Add water as needed to reach desired consistency. Set aside.
    Sriracha mayo mixed together in a bowl.
  • Add ½ cup cooked rice to two bowls and top each bowl with tuna, cucumber, mango, jalapeno, green onions, avocado, radishes and seaweed salad. Drizzle on sriracha mayo and sprinkle with black sesame seeds. Serve immediately.



Serving: 1bowl | Calories: 667kcal | Carbohydrates: 57g | Protein: 37g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Cholesterol: 70mg | Sodium: 941mg | Potassium: 1071mg | Fiber: 12g | Sugar: 22g