Poke Bowl

Name: Poke Bowl
Total time: 1 h 4 min
Yield: 4 servings
Ingredients: 400 g sushi rice; 480 ml Water; 60 ml Rice vinegar; 2 tbsp Sugar; 1 tsp Salt; 200 g Edamame beans; 750 ml Water; 1 piece Cucumber; 2 piece Carrots; 8 piece radish; 4 piece Spring onions; 2 piece Nori sheets; 2 tbsp Sesame seeds; 2 tbsp sriracha; 4 tbsp Mayonnaise; 60 ml Soy sauce; 2 tbsp Sesame oil; 10 g Fresh ginger; 2 clove Garlic clove; 600 g Sushi-grade ahi tuna; 2 piece Avocado

1 hr 4 min · 30 min active · makes 2 pieces · ~3.55 kg · Easy

Sushi-grade ahi tuna marinated in sriracha and garlic with crisp cucumber, spring onions, and creamy mayo served over rice.

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Poke Bowl

Sushi-grade ahi tuna marinated in sriracha and garlic with crisp cucumber, spring onions, and creamy mayo served over rice.

See more →

TOTAL TIME

1 hr 4 min

ACTIVE TIME

30 min

QUANTITY

2 pieces · ~3.55 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/20

Tools0/21

Ingredients

0/20 gathered · 4 servings

400g

1,230ml

60ml

2tbsp

1tsp

200g

1piece

2piece

8piece

4piece

2piece

2tbsp

4tbsp

60ml

2tbsp

10g

2clove

600g

2piece

#	Quantity	Notes	State
1	400g	—	—
2	1,230ml	—	—
3	60ml	—	—
4	2tbsp	—	—
5	1tsp	—	—
6	200g	—	—
7	1piece	—	—
8	2piece	—	—
9	8piece	—	—
10	4piece	—	—
11	2piece	—	—
12	2tbsp	—	—
13	2tbsp	—	—
14	4tbsp	—	—
15	60ml	—	—
16	2tbsp	—	—
17	10g	—	—
18	2clove	—	—
19	600g	—	—
20	2piece	—	—

Tools

25 items

Serveware

1 item

Procedure

55 steps

1 of 55

Tip the rice into the sieve.

Sushi rice · 400 g

⏱ 5s

ResultSushi rice

2 of 55

Rinse under cold running water, moving it about, until the water runs nearly clear.

Sushi rice · step 1

⏱ 1 min 30s

ResultRinsed sushi rice

3 of 55

Shake it well and tip it into the medium saucepan.

Rinsed sushi rice · step 2

⏱ 10s

ResultRinsed sushi rice

4 of 55

Pour in 480 ml of water.

Water · 480 ml

⏱ 10s

ResultRice in water

5 of 55

Bring to a full boil, then turn the heat to its lowest.

⏱ 5 min

ResultBoiling rice

6 of 55

Put the lid on.

⏱ 5s

7 of 55

Cook for 18 minutes without lifting the lid.

⏱ 18 min

ResultCooked sushi rice

8 of 55

Take off the heat and leave covered for at least 10 minutes.

⏱ 10 min

ResultSteamed sushi riceused in step 12

9 of 55

Pour the rice vinegar into the small bowl.

Rice vinegar · 60 ml

⏱ 5s

ResultRice vinegar

10 of 55

Add the sugar.

Sugar · 2 tbsp

⏱ 5s

ResultVinegar and sugar

11 of 55

Add the salt and stir until dissolved.

Salt · 1 tsp

⏱ 40s

ResultSushi seasoningused in step 13

12 of 55

Lift off the lid and turn the rice into the large mixing bowl.

Steamed sushi rice · step 8

⏱ 20s

ResultSteamed sushi rice

13 of 55

Pour the seasoning over.

Sushi seasoning · step 11

⏱ 10s

ResultRice and seasoning

14 of 55

Fold it through with cutting strokes, without mashing, then spread it out and leave it to cool to room temperature, about 20 minutes.

⏱ 21 min

ResultSeasoned sushi riceused in step 58

15 of 55

Tip the edamame into the small saucepan.

Edamame beans · 200 g

⏱ 5s

ResultEdamame beans

16 of 55

Cover with 750 ml of cold water.

Water · 750 ml

⏱ 10s

ResultEdamame in water

17 of 55

Bring to the boil and cook for 3 minutes, until just tender.

⏱ 7 min

ResultCooked edamame

18 of 55

Drain the edamame through a colander and refresh under cold running water to stop the cooking.

Cooked edamame · step 17

⏱ 15s

ResultBlanching waterused in step 20

19 of 55

Pour the blanching water away.

Blanching water · step 18

⏱ 5s

20 of 55

Put them in a pile on the tray.

Blanching water · step 18

⏱ 10s

ResultBlanching water

21 of 55

Lay the cucumber on the chopping board.

Cucumber · 1 piece

⏱ 5s

ResultCucumber

22 of 55

Trim the ends, halve it lengthways and slice into 5 mm half-moons.

Cucumber · step 21

⏱ 1 min

ResultSliced cucumber

23 of 55

Add it to the tray in its own pile.

Sliced cucumber · step 22

⏱ 5s

ResultEdamame and cucumber

24 of 55

Lay the carrots on the board.

Carrots · 2 piece

⏱ 5s

ResultCarrots

25 of 55

Peel the carrots on the chopping board

Carrots · step 24

⏱ 40s

ResultPeeled carrots

26 of 55

Cut them into thin 5 cm matchsticks.

Peeled carrots · step 25

⏱ 2 min 30s

ResultJulienned carrots

27 of 55

Add them to the tray.

Julienned carrots · step 26

⏱ 5s

ResultThree toppings

28 of 55

Lay the radishes on the board.

Radish · 8 piece

⏱ 5s

ResultRadish

29 of 55

Trim them and slice into thin rounds.

Radish · step 28

⏱ 1 min

ResultSliced Radishes

30 of 55

Add them to the tray.

Sliced Radishes · step 29

⏱ 5s

ResultFour toppingsused in step 62

31 of 55

Lay the spring onions on the board.

Spring onions · 4 piece

⏱ 5s

ResultSpring onions

32 of 55

Trim them and slice thinly on the diagonal.

Spring onions · step 31

⏱ 40s

ResultSliced spring onions

33 of 55

Put them in a second small bowl.

Sliced spring onions · step 32

⏱ 5s

ResultSliced spring onions

34 of 55

Snip the nori into thin strips over the bowl with the scissors.

Nori sheets · 2 piece

⏱ 1 min

ResultSpring onion and nori

35 of 55

Put the sesame seeds in the small frying pan.

Sesame seeds · 2 tbsp

⏱ 5s

ResultSesame seeds

36 of 55

Toast over a medium heat for about 2 minutes, swirling, until golden.

⏱ 2 min

ResultToasted sesame seeds

37 of 55

Add them to the bowl.

Toasted sesame seeds · step 36

⏱ 5s

ResultBowl garnishused in step 63

38 of 55

Put the sriracha in a third small bowl.

Sriracha · 2 tbsp

⏱ 10s

ResultSriracha

39 of 55

Add the mayonnaise and stir until smooth.

Mayonnaise · 4 tbsp

⏱ 20s

ResultSriracha mayoused in step 64

40 of 55

Pour the soy sauce into the medium bowl.

Soy sauce · 60 ml

⏱ 5s

ResultSoy sauce

41 of 55

Add the sesame oil.

Sesame oil · 2 tbsp

⏱ 5s

ResultSoy and sesame

42 of 55

Lay the ginger on the board.

Fresh ginger · 10 g

⏱ 5s

ResultFresh ginger

43 of 55

Scrape off the skin with the edge of the spoon.

Fresh ginger · step 42

⏱ 20s

ResultPeeled fresh ginger

44 of 55

Grate it into the bowl.

Peeled fresh ginger · step 43

⏱ 20s

ResultSoy, sesame and ginger

45 of 55

Lay the garlic on the board.

Garlic clove · 2 clove

⏱ 5s

ResultGarlic clove

46 of 55

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 45

⏱ 20s

ResultPeeled garlic cloves

47 of 55

Grate them into the bowl and stir.

Peeled garlic cloves · step 46

⏱ 20s

ResultPoke marinade

48 of 55

Lay the tuna on the board. Use tuna sold for eating raw, kept in the fridge until now.

Sushi-grade ahi tuna · 600 g

⏱ 5s

ResultSushi-grade ahi tuna

49 of 55

Cut it into 2 cm cubes with clean strokes.

Sushi-grade ahi tuna · step 48

⏱ 2 min

ResultTuna cubes

50 of 55

Add it to the marinade.

Tuna cubes · step 49

⏱ 10s

ResultTuna in marinade

51 of 55

Turn gently until coated.

⏱ 30s

ResultCoated tuna

52 of 55

Cover the bowl with cling film.

⏱ 10s

53 of 55

Put it in the fridge.

⏱ 10s

ResultCoated tuna

54 of 55

Marinate for 15 minutes.

⏱ 15 min

ResultMarinated tuna

55 of 55

Put the avocados on the plate.

Avocado · 2 piece

⏱ 5s

ResultAvocado

Total Time1 hr 4 min

#	Product	Action
1	400 g	Tip the rice into the sieve.⏱ 5sResultSushi rice
2	Sushi ricestep 1	Rinse under cold running water, moving it about, until the water runs nearly clear.⏱ 1 min 30sResultRinsed sushi rice
3	Rinsed sushi ricestep 2	Shake it well and tip it into the medium saucepan.⏱ 10sResultRinsed sushi rice
4	480 ml	Pour in 480 ml of water.⏱ 10sResultRice in water
5	—	Bring to a full boil, then turn the heat to its lowest.⏱ 5 minResultBoiling rice
6	—	Put the lid on.⏱ 5s
7	—	Cook for 18 minutes without lifting the lid.⏱ 18 minResultCooked sushi rice
8	—	Take off the heat and leave covered for at least 10 minutes.⏱ 10 minResultSteamed sushi riceused in step 12
9	60 ml	Pour the rice vinegar into the small bowl.⏱ 5sResultRice vinegar
10	2 tbsp	Add the sugar.⏱ 5sResultVinegar and sugar
11	1 tsp	Add the salt and stir until dissolved.⏱ 40sResultSushi seasoningused in step 13
12	Steamed sushi ricestep 8	Lift off the lid and turn the rice into the large mixing bowl.⏱ 20sResultSteamed sushi rice
13	Sushi seasoningstep 11	Pour the seasoning over.⏱ 10sResultRice and seasoning
14	—	Fold it through with cutting strokes, without mashing, then spread it out and leave it to cool to room temperature, about 20 minutes.⏱ 21 minResultSeasoned sushi riceused in step 58
15	200 g	Tip the edamame into the small saucepan.⏱ 5sResultEdamame beans
16	750 ml	Cover with 750 ml of cold water.⏱ 10sResultEdamame in water
17	—	Bring to the boil and cook for 3 minutes, until just tender.⏱ 7 minResultCooked edamame
18	Cooked edamamestep 17	Drain the edamame through a colander and refresh under cold running water to stop the cooking.⏱ 15sResultBlanching waterused in step 20
19	Blanching waterstep 18	Pour the blanching water away.⏱ 5s
20	Blanching waterstep 18	Put them in a pile on the tray.⏱ 10sResultBlanching water
21	1 piece	Lay the cucumber on the chopping board.⏱ 5sResultCucumber
22	Cucumberstep 21	Trim the ends, halve it lengthways and slice into 5 mm half-moons.⏱ 1 minResultSliced cucumber
23	Sliced cucumberstep 22	Add it to the tray in its own pile.⏱ 5sResultEdamame and cucumber
24	2 piece	Lay the carrots on the board.⏱ 5sResultCarrots
25	Carrotsstep 24	Peel the carrots on the chopping board⏱ 40sResultPeeled carrots
26	Peeled carrotsstep 25	Cut them into thin 5 cm matchsticks.⏱ 2 min 30sResultJulienned carrots
27	Julienned carrotsstep 26	Add them to the tray.⏱ 5sResultThree toppings
28	8 piece	Lay the radishes on the board.⏱ 5sResultRadish
29	Radishstep 28	Trim them and slice into thin rounds.⏱ 1 minResultSliced Radishes
30	Sliced Radishesstep 29	Add them to the tray.⏱ 5sResultFour toppingsused in step 62
31	4 piece	Lay the spring onions on the board.⏱ 5sResultSpring onions
32	Spring onionsstep 31	Trim them and slice thinly on the diagonal.⏱ 40sResultSliced spring onions
33	Sliced spring onionsstep 32	Put them in a second small bowl.⏱ 5sResultSliced spring onions
34	2 piece	Snip the nori into thin strips over the bowl with the scissors.⏱ 1 minResultSpring onion and nori
35	2 tbsp	Put the sesame seeds in the small frying pan.⏱ 5sResultSesame seeds
36	—	Toast over a medium heat for about 2 minutes, swirling, until golden.⏱ 2 minResultToasted sesame seeds
37	Toasted sesame seedsstep 36	Add them to the bowl.⏱ 5sResultBowl garnishused in step 63
38	2 tbsp	Put the sriracha in a third small bowl.⏱ 10sResultSriracha
39	4 tbsp	Add the mayonnaise and stir until smooth.⏱ 20sResultSriracha mayoused in step 64
40	60 ml	Pour the soy sauce into the medium bowl.⏱ 5sResultSoy sauce
41	2 tbsp	Add the sesame oil.⏱ 5sResultSoy and sesame
42	10 g	Lay the ginger on the board.⏱ 5sResultFresh ginger
43	Fresh gingerstep 42	Scrape off the skin with the edge of the spoon.⏱ 20sResultPeeled fresh ginger
44	Peeled fresh gingerstep 43	Grate it into the bowl.⏱ 20sResultSoy, sesame and ginger
45	2 clove	Lay the garlic on the board.⏱ 5sResultGarlic clove
46	Garlic clovestep 45	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic cloves
47	Peeled garlic clovesstep 46	Grate them into the bowl and stir.⏱ 20sResultPoke marinade
48	600 g	Lay the tuna on the board. Use tuna sold for eating raw, kept in the fridge until now.⏱ 5sResultSushi-grade ahi tuna
49	Sushi-grade ahi tunastep 48	Cut it into 2 cm cubes with clean strokes.⏱ 2 minResultTuna cubes
50	Tuna cubesstep 49	Add it to the marinade.⏱ 10sResultTuna in marinade
51	—	Turn gently until coated.⏱ 30sResultCoated tuna
52	—	Cover the bowl with cling film.⏱ 10s
53	—	Put it in the fridge.⏱ 10sResultCoated tuna
54	—	Marinate for 15 minutes.⏱ 15 minResultMarinated tuna
55	2 piece	Put the avocados on the plate.⏱ 5sResultAvocado
Total Time		1 hr 4 min

Serving

Halve them around the stone, twist apart and lift out the stones.
Peel off the skin and slice each half into 1 cm crescents.
Divide the rice between 4 deep bowls and press it gently level.
Take the tuna out of the fridge and uncover it.
Arrange the tuna over one side of each bowl.
Fan the avocado alongside.
Tuck the cucumber, carrot, radish and edamame around the bowls.
Scatter the spring onions, nori and sesame over.
Drizzle the sriracha mayo over in a zigzag and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	770kcal
	49g
	41g
	7g
	56g
	11g
	9g
	1,958mg

Ingredients0/20

Tools0/21

Recipe

Poke Bowl

Sushi-grade ahi tuna marinated in sriracha and garlic with crisp cucumber, spring onions, and creamy mayo served over rice.

What you’ll doYou will cook sushi rice, season it with a vinegar mixture, and cool it to room temperature. Meanwhile, you'll marinate cubed sushi-grade tuna in a soy, sesame and ginger sauce for at least 15 minutes in the fridge. As the tuna sits, prepare all the vegetables: slice avocado, cucumber, radishes and spring onions; blanch and chill edamame; cut carrot into matchsticks; and toast sesame seeds. Mix sriracha with mayonnaise. Finally, divide the cooled rice among four bowls, arrange the marinated tuna and vegetables in sections, then top with spring onions, nori, sesame seeds and sriracha mayo.

Serves4

Total1 hr 4 min

LevelMedium

Ingredients

Sushi rice400 g
Water1,230 ml
Rice vinegar60 ml
Sugar2 tbsp
Salt1 tsp
Edamame beans200 g
Cucumber1 piece
Carrots2 piece
Radish8 piece
Spring onions4 piece
Nori sheets2 piece
Sesame seeds2 tbsp
Sriracha2 tbsp
Mayonnaise4 tbsp
Soy sauce60 ml
Sesame oil2 tbsp
Fresh ginger10 g
Garlic clove2 clove
Sushi-grade ahi tuna600 g
Avocado2 piece

Tools

Small frying panPot lidSpoonSieveSushi bowl (small bowl)Garnish bowl (small bowl)Sriracha mayo bowl (small bowl)Large mixing bowlSmall saucepanChef's knifeMicroplane zesterMedium bowlCling filmWooden spoonRefrigeratorColanderKitchen scissorsDeep bowlTrayPeelerPlateMedium saucepanChopping boardPan lidMicroplane

Method

Tip the rice into the sieve.

5sSieveSushi rice · 400 g

Rinse under cold running water, moving it about, until the water runs nearly clear.

1 min 30sSieveSushi rice · step 1

Shake it well and tip it into the medium saucepan.

10sMedium saucepanRinsed sushi rice · step 2

Pour in 480 ml of water.

10sMedium saucepanWater · 480 ml

Bring to a full boil, then turn the heat to its lowest.

5 minMedium saucepan

Put the lid on.

5sMedium saucepan, Pot lid

Cook for 18 minutes without lifting the lid.

18 minMedium saucepan, Pan lid

Take off the heat and leave covered for at least 10 minutes.

Result · Steamed sushi rice · used in step 12

10 minMedium saucepan

Pour the rice vinegar into the small bowl.

5sSushi bowl (small bowl)Rice vinegar · 60 ml

Add the sugar.

5sSushi bowl (small bowl)Sugar · 2 tbsp

Add the salt and stir until dissolved.

Result · Sushi seasoning · used in step 13

40sSushi bowl (small bowl), SpoonSalt · 1 tsp

Lift off the lid and turn the rice into the large mixing bowl.

20sLarge mixing bowl, Pot lid, Wooden spoonSteamed sushi rice · step 8

Pour the seasoning over.

10sLarge mixing bowlSushi seasoning · step 11

Fold it through with cutting strokes, without mashing, then spread it out and leave it to cool to room temperature, about 20 minutes.

Result · Seasoned sushi rice · used in step 58

21 minLarge mixing bowl, Wooden spoon

Tip the edamame into the small saucepan.

5sSmall saucepanEdamame beans · 200 g

Cover with 750 ml of cold water.

10sSmall saucepanWater · 750 ml

Bring to the boil and cook for 3 minutes, until just tender.

7 minSmall saucepan

Drain the edamame through a colander and refresh under cold running water to stop the cooking.

Result · Blanching water · used in step 20

15sColanderCooked edamame · step 17

Pour the blanching water away.

5sSmall saucepanBlanching water · step 18

Put them in a pile on the tray.

10sTrayBlanching water · step 18

Lay the cucumber on the chopping board.

5sChopping boardCucumber · 1 piece

Trim the ends, halve it lengthways and slice into 5 mm half-moons.

1 minChopping board, Chefs knifeCucumber · step 21

Add it to the tray in its own pile.

5sTraySliced cucumber · step 22

Lay the carrots on the board.

5sChopping boardCarrots · 2 piece

Peel the carrots on the chopping board

40sPeelerCarrots · step 24

Cut them into thin 5 cm matchsticks.

2 min 30sChefs knifePeeled carrots · step 25

Add them to the tray.

5sTrayJulienned carrots · step 26

Lay the radishes on the board.

5sChopping boardRadish · 8 piece

Trim them and slice into thin rounds.

1 minChopping board, Chefs knifeRadish · step 28

Add them to the tray.

Result · Four toppings · used in step 62

5sTraySliced Radishes · step 29

Lay the spring onions on the board.

5sChopping boardSpring onions · 4 piece

Trim them and slice thinly on the diagonal.

40sChopping board, Chefs knifeSpring onions · step 31

Put them in a second small bowl.

5sGarnish bowl (small bowl)Sliced spring onions · step 32

Snip the nori into thin strips over the bowl with the scissors.

1 minGarnish bowl (small bowl), Kitchen scissorsNori sheets · 2 piece

Put the sesame seeds in the small frying pan.

5sSmall frying panSesame seeds · 2 tbsp

Toast over a medium heat for about 2 minutes, swirling, until golden.

2 minSmall frying pan

Add them to the bowl.

Result · Bowl garnish · used in step 63

5sGarnish bowl (small bowl)Toasted sesame seeds · step 36

Put the sriracha in a third small bowl.

10sSriracha mayo bowl (small bowl)Sriracha · 2 tbsp

Add the mayonnaise and stir until smooth.

Result · Sriracha mayo · used in step 64

20sSriracha mayo bowl (small bowl)Mayonnaise · 4 tbsp

Pour the soy sauce into the medium bowl.

5sMedium bowlSoy sauce · 60 ml

Add the sesame oil.

5sMedium bowlSesame oil · 2 tbsp

Lay the ginger on the board.

5sChopping boardFresh ginger · 10 g

Scrape off the skin with the edge of the spoon.

20sChopping board, Chefs knifeFresh ginger · step 42

Grate it into the bowl.

20sMedium bowl, MicroplanePeeled fresh ginger · step 43

Lay the garlic on the board.

5sChopping boardGarlic clove · 2 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

20sChopping board, Chefs knifeGarlic clove · step 45

Grate them into the bowl and stir.

20sMedium bowl, MicroplanePeeled garlic cloves · step 46

Lay the tuna on the board. Use tuna sold for eating raw, kept in the fridge until now.

5sChopping boardSushi-grade ahi tuna · 600 g

Cut it into 2 cm cubes with clean strokes.

2 minChopping board, Chefs knifeSushi-grade ahi tuna · step 48

Add it to the marinade.

10sMedium bowlTuna cubes · step 49

Turn gently until coated.

30sMedium bowl, Spoon

Cover the bowl with cling film.

10sMedium bowl, Cling film

Put it in the fridge.

10sMedium bowl, Refrigerator

Marinate for 15 minutes.

15 minMedium bowl

Put the avocados on the plate.

5sPlateAvocado · 2 piece

Halve them around the stone, twist apart and lift out the stones.

1 minPlate, Chefs knife

Peel off the skin and slice each half into 1 cm crescents.

Result · Sliced avocado · used in step 61

1 minPlate, Chefs knife

Divide the rice between 4 deep bowls and press it gently level. → Into 4 equal portions

1 minDeep bowl, Wooden spoonSeasoned sushi rice · step 14

Take the tuna out of the fridge and uncover it.

10sMedium bowl, Refrigerator, Cling film

Arrange the tuna over one side of each bowl. → Into 4 equal portions

40sDeep bowl, SpoonMarinated tuna · step 59

Fan the avocado alongside.

40sDeep bowlSliced avocado · step 57

Tuck the cucumber, carrot, radish and edamame around the bowls.

1 minDeep bowlFour toppings · step 30

Scatter the spring onions, nori and sesame over.

20sDeep bowlBowl garnish · step 37

Drizzle the sriracha mayo over in a zigzag and serve straight away.

Result · Poke Bowl

20sDeep bowl, SpoonSriracha mayo · step 39

Printed 6 October 2026