4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Poke Bowl Tonijn

Summer Fish Quick Healthy Hawaiian Lunch Main course

The poke bowl is long past being a trend — it’s simply one of the best ways to bring raw veg, fish and rice together in one bowl. Fresh tuna is the undisputed star here: tender, full of flavor and a beautiful red color. Make sure you buy sashimi-grade tuna from a trusted fishmonger. Serve this recipe in beautiful poke bowl bowls and your table will instantly look festive.

x_ckl_recipe_markerPoke Bowl Tuna A classic poke bowl with fresh tuna, ripe avocado and an umami-rich sesame-soy sauce. Hawaii on the table, right at home. How to make a poke bowl with tuna? Main course Hawaiian 2 people 20 min 15 min 35 min

Cook the sushi rice according to the package instructions. Put the cooked rice in a bowl, pour the rice vinegar over it and add a pinch of salt and the sugar. Gently stir and let the rice cool to room temperature.
Make the marinade for the tuna: mix the soy sauce, sesame oil, rice vinegar and gochugaru in a bowl. Cut the tuna into about 1.5 cm cubes and toss them in the marinade. Cover and chill for 15 minutes.
Slice the avocado thinly and immediately drizzle with lemon juice so it doesn't discolor. Cut the cucumber into half-moons and slice the spring onions into fine rings. Halve the radishes.
Make the sriracha mayo: mix the mayo with sriracha and a few drops of lime juice. Put this in a small bowl or piping bag for a neat finish.
Divide the cooled rice between the bowls. Arrange the marinated tuna, avocado, cucumber, edamame, radishes and seaweed neatly next to each other on the rice.
Drizzle the sriracha mayo over the bowl. Sprinkle with sesame seeds and spring onion. Serve immediately — the fresher, the better.

Summer Fish Quick Healthy Hawaiian Lunch Main course 300 g sashimi-grade tuna 300 g sushi rice 2 tbsp rice vinegar (for the rice) 1 tsp sugar Pinch of salt 3 tbsp soy sauce 1 tbsp sesame oil 1 tbsp rice vinegar (for the marinade) 1 tsp gochugaru or chili flakes 1 ripe avocado 1 tbsp lemon juice half cucumber 4 radishes 2 spring onions 100 g edamame (shelled, frozen is fine) 2 tbsp dried seaweed (wakame) 3 tbsp mayonnaise 1.5 tsp sriracha Splash of lime juice 1 tbsp white sesame seeds Rice cooker or saucepan Mixing bowl Sharp knife Cutting board Small bowl or piping bag Poke bowl bowls Poke Bowl Bowls poke-bowl-bowls Rice Cooker rice-cooker Mixing Bowl mixing-bowl Chopping Board chopping-board ASA Selection bowl Poke Bowl Cauliflower ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Mangosteen ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Quinoa ø 18 cm / 800 ml Asa Selection ["bowl"] Poke bowl met zalm foodies-poke-bowl-met-zalm Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Mushroom-halloumi wrap with spicy yogurt sauce foodies-champignon-halloumi-wrap-met-pittige-yoghurtsaus Healthy salmon with quinoa and roasted vegetables foodies-gezonde-zalm-met-quinoa-en-geroosterde-groenten

Recipe

Poke Bowl Tuna

A classic poke bowl with fresh tuna, ripe avocado and an umami-rich sesame-soy sauce. Hawaii on the table, right at home.

Course	Main course
Kitchen	Hawaiian
Servings	2 people

Preparation time

Preparation time	20 min
Cooling time	15 min
Total	35 min

Equipment

Rice cooker or saucepan
Mixing bowl
Sharp knife
Cutting board
Small bowl or piping bag
Poke bowl bowls

Ingredients

300 g sashimi-grade tuna
300 g sushi rice
2 tbsp rice vinegar (for the rice)
1 tsp sugar
Pinch of salt
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar (for the marinade)
1 tsp gochugaru or chili flakes
1 ripe avocado
1 tbsp lemon juice
half cucumber
4 radishes
2 spring onions
100 g edamame (shelled, frozen is fine)
2 tbsp dried seaweed (wakame)
3 tbsp mayonnaise
1.5 tsp sriracha
Splash of lime juice
1 tbsp white sesame seeds

How to make a poke bowl with tuna?

Cook the sushi rice according to the package instructions. Put the cooked rice in a bowl, pour the rice vinegar over it and add a pinch of salt and the sugar. Gently stir and let the rice cool to room temperature.
Make the marinade for the tuna: mix the soy sauce, sesame oil, rice vinegar and gochugaru in a bowl. Cut the tuna into about 1.5 cm cubes and toss them in the marinade. Cover and chill for 15 minutes.
Slice the avocado thinly and immediately drizzle with lemon juice so it doesn't discolor. Cut the cucumber into half-moons and slice the spring onions into fine rings. Halve the radishes.
Make the sriracha mayo: mix the mayo with sriracha and a few drops of lime juice. Put this in a small bowl or piping bag for a neat finish.
Divide the cooled rice between the bowls. Arrange the marinated tuna, avocado, cucumber, edamame, radishes and seaweed neatly next to each other on the rice.
Drizzle the sriracha mayo over the bowl. Sprinkle with sesame seeds and spring onion. Serve immediately — the fresher, the better.

Cooking mode Prevents your screen from going to sleep

The strength of a good poke bowl is in the balance: creamy avocado, salty soy sauce, a touch of heat from the sriracha and the softness of the rice. Everything works together. You can swap the toppings endlessly: mango, pickled ginger, corn or crispy onion. Change it up every time and discover your own favorite.

Presentation matters. A beautiful bowl really completes this dish, because eating starts with your eyes. Choose roomy bowls with character so you can lay out all the toppings neatly side by side. That way you serve something to be proud of, whether you're cooking for yourself or for the whole table.

Related recipes

Poke bowl met zalm

A summery poke bowl with fresh salmon, ripe avocado and crunchy vegetables. Quick to get on the table, beautiful to look at and even better to eat.

View post

Gluten-free quinoa tabbouleh with pomegranate and mint

A gluten-free twist on the classic tabbouleh with quinoa as the base, full of fresh herbs, crunchy vegetables and sweet pomegranate seeds. Quick to make and perfect for sharing.

View post