Tuna Poké Bowl

This is the MUST-TRY recipe for summer 2020! Everyone should know how to make Poké for lunch or dinner on a HOT summer day!

Tuna Poké Bowl

What is Poké Bowl?

Poké is Hawaiian for “to slice” or “cut crosswise into pieces”, and it refers to the raw fish that’s cut into cubes. It originated from fisherman in Hawaii who would season leftover parts of their catch for a snack! Poké is a Hawaiian-American food, but much of its flavor is influenced by Japanese cuisine: soy sauce, green onions, and sesame oil.

Love At First Sight

You can make Poké out of any raw fish, but the most common fish you’ll see is ahi tuna. Usually, it’s served as an appetizer or as a main course and is one of the most popular dishes of Native Hawaiian cuisine. The traditional Hawaiian Poké consists of raw fish that has been gutted, skinned, and deboned. It is served with traditional condiments such as sea salt, candlenut and limu (hawaiian seaweed). Poké bowl is made with super cold tuna served over warm sushi rice, brown rice or black rice.  The contrast of warm and cold make it a delight.

There are so many ways to make a bowl! Here is my version of Homemade Poké Bowl!


For one bowl:

  • 80 gr. fresh tuna
  • 250 gr. white rice or sushi rice
  • 2 tablespoons rice vinegar
  • 1/3 cucumber
  • 1 raddish
  • 6 slices of avocado
  • seeds (i used sunflower seeds)
  • chives
  • juice and zest from 1 lime
  • 1 green onion
  • black and white sesame
  • sea salt

For the sauce:

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • lime
  • Pinch of crushed chili pepper flakes
  • chives


  1. First of all, put a pot with water in medium heat and boil the rice for 10-12 minutes.
  2. Simultaneously, cut all the vegetables and set aside.
  3. For tuna: smear the fish with sesame oil and cover it with chives, black and white sesame and lime zest. Place a pan on medium heat and saute the fish for 2 minutes on each side.
  4. For sesame – soy sauce: In a small bowl, whisk together soy sauce, sesame oil, chili pepper flakes and chives.
  5. Create your bowl: first, mix your cooked rice with rice vinegar and add it to the bottom of bowl, cut tuna into bite-size pieces and place it in the middle of your bowl, top with the cucumbers, raddish, avocado, sunflower seeds and lime. Sprinkle with green onions and black and white sesame seeds! Garnish with the sauce!

Tip: If you want to make the original way of preparation, you just cut the tuna into small cubes and marinate it with the sesame – soy sauce. Refrigerate for at least 15 minutes or up to 1 hour.


Don’t forget to tag us #foodenyo on instagram, if you remake this one. We’d love to see your recreations!



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