Tuna Poke Bowl

A fresh, vibrant Hawaiian-inspired poke bowl packed with lean protein, healthy fats, crunchy vegetables, and a flavourful soy-sesame dressing. Light, nourishing, and perfect for a quick lunch or easy dinner. You can easily swap out the tuna for another fish source, such as salmon.

Ingredients (Serves 1–2)

1 cup cooked sushi rice (or brown rice)

Tuna

2 wild fresh tuna steaks

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon lime juice

1 teaspoon grated ginger

1 spring onion, finely sliced

Vegetables & toppings

½ avocado, sliced

½ cucumber, diced or sliced

1 mango diced

1 small carrot, shredded

Handful of cooked sweetcorn

Handful edamame beans

Seaweed (nori or wakame), sliced (dried flakes)

Sesame seeds (black or white)

Optional sauce drizzle

1 tablespoon soy sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

½ teaspoon honey or maple syrup

Mix together for a simple balanced dressing

Method

1. Cook your rice according to package instructions.

2. In a bowl, combine diced tuna with soy sauce, sesame oil, lime juice, grated ginger, and sliced spring onion. Mix gently and let sit for 5–10 minutes to absorb flavour.

3. Slice and prepare all vegetables so everything is ready to assemble.

4. Start with a base of rice, then arrange marinated tuna and vegetables neatly on top.
Add avocado, edamame, and seaweed, then sprinkle with sesame seeds.

5. Drizzle with optional sauce and serve immediately for the freshest texture and flavour.

This bowl is endlessly customisable, you can swap rice for quinoa or add pickled vegetables. It’s a perfect “build your own” meal for warm days or busy evenings.