Tuna Poke Bowl

By Whisper of Yum
  • Total Time:
    30 minutes; including time to make rice
  • Servings:



  • 2 cups,short-grain rice, uncooked
  • 5½ tablespoons rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt


  • 1 pound sushi-grade ahi tuna, cut into ½-inch cubes
  • 1 tablespoon + 1 teaspoon soy sauce
  • 1 tablespoon + 1 teaspoon sesame oil
  • 3 teaspoons lemon juice
  • 5 green onion, chopped
  • 1 teaspoon wasabi paste
  • ¼ sweet onion, thinly sliced
  • Sesame Seeds, white and black

To Serve

  • extra wasabi paste
  • shredded nori



  1. Cook rice according to package
  2. 5 minutes before rice is cooked, add rice vinegar, sugar and kosher salt to a small saucepan and cook over medium heat until sugar and salt fully dissolves.
  3. Incrementally pour over cooked rice and mix well, ensuring seasoning is evenly distributed.
  4. Leave rice in cooker until ready to serve.


  1. Add soy sauce, sesame oil, lemon juice, green onion, wasabi paste to a bowl. Mix well until wasabi breaks down into sauce mixture.
  2. Add tuna, sweet onion, and black and white sesame seeds to your liking. Mix well again. Adjust seasoning with more soy sauce, if necessary.
  3. Serve immediately or place poke in refrigerator for 15 minutes to deepen flavor.
  4. To plate, scoop sushi rice into a bowl. Top with poke and finish with shredded nori, if using.