I love seafood, but what truly makes me crave this dish is the delightful combination of tender tuna and buttery avocado. The flavors melt together beautifully, creating a savory-sweet harmony that feels indulgent yet light. The touch of sesame oil and soy sauce adds warmth and depth, while the fresh vegetables keep everything crisp and balanced. The Avocado Tuna Poke Bowl is a refreshing, vibrant, and wholesome dish that perfectly balances flavor and nutrition. Originating from Hawaiian cuisine, it has gained worldwide popularity for its simplicity and adaptability. Fresh, sushi-grade tuna is marinated in a light soy and sesame dressing, then paired with creamy avocado, crisp vegetables, and a base of perfectly seasoned rice. It’s everything you want in one bowl—colorful, satisfying, and full of texture.

I have made this bowl many times, especially on warm days when cooking a big meal feels too heavy. I use sushi-grade tuna, short-grain rice, and always a ripe but firm avocado. Always sesame oil, always a sprinkle of sesame seeds—that’s my way of keeping it authentic and delicious.

You can serve this poke bowl as a main dish for lunch or dinner, some miso soup on the side, also with crispy seaweed snacks or a fresh cucumber salad.

It’s Perfect For:

• A light, healthy weekday lunch
• Quick dinner after work or school
• A colorful meal to impress guests
• Summer picnics or beach outings
• Meal prep for clean, energizing eating

Ingredients

For the Tuna Poke:

• 1/2 lb sushi-grade tuna, cut into ½-inch cubes
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey or agave syrup
• 1 teaspoon sriracha (optional, for a spicy kick)
• 1 teaspoon finely grated fresh ginger
• 1 green onion, finely chopped
• 1 teaspoon sesame seeds
• Pinch of salt and pepper

For the Bowl:

• 2 cups cooked sushi rice (or jasmine rice)
• 1 ripe avocado, sliced or cubed
• ½ cup cucumber, diced
• ½ cup edamame beans (shelled and cooked)
• ¼ cup shredded carrots
• ¼ cup purple cabbage, finely sliced
• 1 sheet nori, cut into thin strips (optional garnish)
• Extra sesame seeds and green onions for topping

Kitchen Equipment You’ll Need

• Sharp knife (for cutting tuna and vegetables)
• Cutting board
• Mixing bowls (for marinade and assembly)
• Measuring spoons
• Rice cooker or small pot
• Serving bowls
• Spoon or tongs for mixing and serving

How to Make Avocado Tuna Poke Bowl

Step 1

Prepare the tuna: Start by dicing your sushi-grade tuna into bite-sized cubes and placing them in a mixing bowl. In a separate small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha (if using), ginger, and a sprinkle of sesame seeds. Pour the marinade over the tuna, stir gently to coat, and let it sit for at least 10–15 minutes in the refrigerator to absorb all the flavors.

Step 2

Cook the rice: While the tuna marinates, prepare the rice. You can use freshly cooked sushi rice or leftover rice slightly warmed. If you prefer, drizzle a bit of rice vinegar and sesame oil into the rice to give it that classic poke bowl tang and aroma.

Step 3

Assemble the bowl: In two serving bowls, divide the rice evenly as your base. Arrange the diced cucumber, edamame, carrots, cabbage, and avocado on top in neat sections for a colorful presentation. The vibrant colors of each ingredient make the bowl visually stunning and appetizing.

Step 4

Add the tuna: Spoon the marinated tuna over the rice and vegetables. Make sure to drizzle a little extra marinade on top for added flavor. Sprinkle additional sesame seeds and sliced green onions for garnish.

Step 5

Optional finishing touch: Add thin strips of nori for crunch and a touch of ocean flavor. If you like a creamier texture, drizzle with spicy mayo (a mix of mayonnaise and sriracha).

Tips for the Perfect Avocado Tuna Poke Bowl

• Choose sushi-grade tuna.
  Always pick high-quality tuna from a trusted seafood source. Fresh fish gives the bowl its delicate, clean flavor.
• Keep ingredients chilled.
  Poke bowls taste best when the rice is slightly warm and the toppings are cool—it creates a nice contrast.
• Add sesame oil sparingly.
  A few drops go a long way; too much can overpower the other flavors.
• Don’t over-marinate the tuna.
  Ten to fifteen minutes is enough. Longer marination can make the tuna too salty or soft.
• Use firm-ripe avocados.
  They should be creamy but still hold their shape when sliced or cubed.
• Mix up the textures.
  Include crunchy vegetables like cucumber or cabbage to contrast the soft tuna and avocado.
• Serve it fresh.
  Assemble just before eating to keep the ingredients crisp and vibrant.

Optional Ingredients

• Diced mango for a sweet touch
• Pickled ginger for tang
• Crispy fried onions or garlic chips
• Sriracha mayo for heat and creaminess
• Nori flakes or strips
• Chopped cilantro or green onions for brightness

How to Serve Avocado Tuna Poke Bowl

I like to serve my Avocado Tuna Poke Bowl in deep, wide bowls that allow the colors and ingredients to shine. I start by spreading the warm rice evenly across the bottom, then arrange the avocado, cucumber, carrots, and cabbage in separate sections—it makes the bowl look inviting and organized. The marinated tuna goes right in the center, glistening from the soy and sesame glaze.

I drizzle a bit of leftover marinade over the top and sprinkle sesame seeds and sliced green onions for garnish. Sometimes, I add a small scoop of spicy mayo or drizzle a thin line of it for presentation—it adds a creamy kick that balances the savory tuna perfectly.

When serving to friends or family, I often set up a “poke bar” where everyone can build their own bowl. It’s fun, interactive, and lets people choose the exact toppings they love. You can serve it with a side of miso soup, seaweed salad, or a cold green tea for the complete Hawaiian-inspired experience.

Is Avocado Tuna Poke Bowl Healthy?

Absolutely! This bowl is one of the healthiest meals you can make at home. It’s loaded with lean protein, omega-3 fatty acids, fiber, and healthy fats that support heart and brain health. The tuna keeps you satisfied without feeling heavy, and the avocado provides good fats that help absorb nutrients.

Because it’s mostly made of whole, fresh ingredients, it’s naturally low in refined carbs and sugars. It’s perfect for anyone who wants to eat clean while still enjoying something flavorful and filling.

Variations and Substitutions

• Salmon Poke Bowl
  Replace tuna with sushi-grade salmon. Its buttery flavor pairs perfectly with avocado and sesame.
• Spicy Tuna Poke Bowl
  Mix tuna with sriracha and mayo before assembling for a creamy, fiery kick.
• Vegan Poke Bowl
  Substitute tofu for tuna and use tamari instead of soy sauce for a plant-based version.
• Brown Rice Poke Bowl
  Swap sushi rice with brown rice or quinoa for added fiber and a nutty undertone.
• Tropical Poke Bowl
  Add diced pineapple or mango for a sweet, refreshing twist.
• Low-Carb Poke Bowl
  Use cauliflower rice or shredded cabbage as a base instead of rice.
• Shrimp Poke Bowl
  Cooked shrimp makes a great substitute for those avoiding raw fish.
• Spicy Sesame Poke Bowl
  Add chili oil and roasted sesame seeds for a bold, aromatic variation.

How to Store and Reheat

To store leftovers, keep the tuna, rice, and vegetables in separate containers. The tuna should be refrigerated immediately and eaten within 24 hours. The rice and vegetables can last up to two days in the fridge. Store the avocado separately and slice it fresh before serving to avoid browning.

Reheating isn’t ideal since poke bowls are best enjoyed cold or at room temperature. If you must, gently warm the rice for 20–30 seconds in the microwave, but keep the tuna and toppings chilled for the best texture and taste.

Frequently Asked Questions About Avocado Tuna Poke Bowl

Can I make this ahead of time?
Yes, but it’s best to prepare the ingredients separately and assemble the bowl just before eating. This keeps the tuna fresh and the vegetables crisp.

How can I make it spicier?
Add extra sriracha, sliced jalapeños, or chili flakes to the marinade. A drizzle of spicy mayo on top also adds a nice creamy heat.

What can I use instead of soy sauce?
Coconut aminos or tamari work perfectly, especially if you need a gluten-free option. They provide the same umami flavor with a slightly milder taste.

How do I know if the tuna is safe to eat raw?
Buy only sushi-grade or sashimi-grade tuna from a trusted source. It should look vibrant, smell fresh, and feel firm to the touch.

Avocado Tuna Poke Bowl Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Hawaiian FusionDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

10

minutes

Enjoy a fresh and flavorful Avocado Tuna Poke Bowl made with sushi-grade tuna, creamy avocado, and vibrant vegetables over seasoned rice. This healthy Hawaiian-inspired recipe is easy to make, customizable, and perfect for a quick lunch or light dinner.

Ingredients

• For the Tuna Poke:

• 1/2 lb sushi-grade tuna, cut into ½-inch cubes

• 2 tablespoons soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon rice vinegar

• 1 teaspoon honey or agave syrup

• 1 teaspoon sriracha (optional, for a spicy kick)

• 1 teaspoon finely grated fresh ginger

• 1 green onion, finely chopped

• 1 teaspoon sesame seeds

• Pinch of salt and pepper

• For the Bowl:

• 2 cups cooked sushi rice (or jasmine rice)

• 1 ripe avocado, sliced or cubed

• ½ cup cucumber, diced

• ½ cup edamame beans (shelled and cooked)

• ¼ cup shredded carrots

• ¼ cup purple cabbage, finely sliced

• 1 sheet nori, cut into thin strips (optional garnish)

• Extra sesame seeds and green onions for topping

Directions

• Prepare the tuna: Start by dicing your sushi-grade tuna into bite-sized cubes and placing them in a mixing bowl. In a separate small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha (if using), ginger, and a sprinkle of sesame seeds. Pour the marinade over the tuna, stir gently to coat, and let it sit for at least 10–15 minutes in the refrigerator to absorb all the flavors.
• Cook the rice: While the tuna marinates, prepare the rice. You can use freshly cooked sushi rice or leftover rice slightly warmed. If you prefer, drizzle a bit of rice vinegar and sesame oil into the rice to give it that classic poke bowl tang and aroma.
• Assemble the bowl: In two serving bowls, divide the rice evenly as your base. Arrange the diced cucumber, edamame, carrots, cabbage, and avocado on top in neat sections for a colorful presentation. The vibrant colors of each ingredient make the bowl visually stunning and appetizing.
• Add the tuna: Spoon the marinated tuna over the rice and vegetables. Make sure to drizzle a little extra marinade on top for added flavor. Sprinkle additional sesame seeds and sliced green onions for garnish.
• Optional finishing touch: Add thin strips of nori for crunch and a touch of ocean flavor. If you like a creamier texture, drizzle with spicy mayo (a mix of mayonnaise and sriracha).