Tuna Poke
A customizable Hawaiian-inspired bowl of seared or raw tuna cubes dressed in a savory-sweet marinade, served over rice with swappable proteins, grains, and fresh toppings. Build your perfect poke with endless ingredient variations.
Ingredients
Method
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced ginger, and minced garlic.
Cut your chosen sushi-grade protein (tuna steak, salmon, mackerel, or octopus) into 3/4-inch cubes. Place in a bowl and pour the marinade over top. Gently toss to coat evenly.
Cover and refrigerate for 15–30 minutes (or up to 24 hours for deeper flavor). The protein will soften and absorb the marinade flavors.
While the protein marinates, prepare all toppings: slice cucumber into small dice, cube or slice avocado, cook and shell edamame if using fresh, and slice green onion into thin rings. Arrange on a plate for assembly.
Divide warm or room-temperature cooked rice between two serving bowls as the base.
Top each rice bowl with marinated protein and a spoonful of the marinade liquid. Arrange cucumber, avocado, and edamame around the protein in neat clusters.
Sprinkle sesame seeds and sliced green onion generously over the top. Serve immediately at room temperature or chilled, with optional hot sauce or ponzu sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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