Spring Tuna Poke Bowl (Printable)

Diced tuna in ponzu with crunchy radish, cucumber, avocado and seasoned sushi rice for a bright spring bowl.

# Ingredient list:

→ Fish & Marinade

01 - 9 oz sushi-grade tuna, diced
02 - 2 tablespoons ponzu sauce
03 - 1 teaspoon toasted sesame oil
04 - 1 teaspoon soy sauce
05 - 1 teaspoon rice vinegar
06 - 1 teaspoon toasted sesame seeds

→ Vegetables & Toppings

07 - 1/2 small cucumber, thinly sliced
08 - 4 radishes, thinly sliced
09 - 1 small avocado, sliced
10 - 1 small carrot, julienned
11 - 2 tablespoons shelled edamame
12 - 2 spring onions, thinly sliced
13 - 1 tablespoon pickled ginger (optional)

→ Base

14 - 1 cup cooked sushi rice, cooled
15 - 1 teaspoon rice vinegar (to season rice)
16 - Pinch of salt

→ Garnishes

17 - 1 sheet nori, cut into thin strips
18 - Extra toasted sesame seeds, for sprinkling
19 - Microgreens (optional)

# How-to:

01 - Combine diced tuna, ponzu, sesame oil, soy sauce, rice vinegar and toasted sesame seeds in a bowl; toss gently to coat and refrigerate for about 10 minutes to develop flavor.
02 - Place the cooled sushi rice in a bowl, sprinkle with 1 teaspoon rice vinegar and a pinch of salt, then fold gently to avoid crushing the grains.
03 - Thinly slice cucumber and radishes, julienne the carrot, slice the avocado and thinly slice spring onions; keep ingredients separate for tidy assembly.
04 - Divide the seasoned rice evenly between two bowls, then arrange marinated tuna, cucumber, radish, avocado, carrot, edamame and spring onions on top in an appealing layout.
05 - Add pickled ginger if using, garnish with nori strips, extra sesame seeds and microgreens, and serve immediately; offer extra ponzu or spicy mayonnaise alongside.

# Expert Advice:

01 -
  • If you’re chasing a meal that feels both light and satisfying, this bowl is like a secret shortcut to springtime freshness.
  • The balance of creamy avocado, tender marinated tuna, and crunchy toppings kept it on repeat in my kitchen during warm afternoons.
02 -
  • Warm rice will make your tuna sad—always let it cool, or you’ll miss the silky texture.
  • I learned not to skip the marinating time, even if hungry; it amplifies flavor more than you’d guess.
03 -
  • Always use a very sharp knife for slicing tuna and vegetables; it keeps edges clean and textures perfect.
  • Taste your marinade before tossing it with the tuna—every brand of ponzu and soy has a different saltiness.
Return