Entree: United States – California – Poke Bowl (Hawaiian-style marinated raw fish served over seasoned rice with vegetables and toppings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 10 oz (285 g) sushi-grade ahi tuna, diced
- 2 cups (400 g) cooked short-grain sushi rice
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) honey or granulated sugar
- 1 tsp (5 ml) toasted sesame seeds
- 2 tbsp (30 ml) finely diced sweet onion (or 2 tbsp (30 g))
- 2 green onions, thinly sliced
- 1 small avocado, sliced
- 1/2 small cucumber, thinly sliced
- 1 sheet nori, toasted and thinly sliced
- 1 tsp (5 ml) sriracha or chili paste (optional)
- 1/2 tsp (2.5 g) flaky sea salt, or to taste

Show original ingredient measurements

- 10 oz (285 g) sushi-grade ahi tuna, diced
- 2 cups (400 g) cooked short-grain sushi rice
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) honey or granulated sugar
- 1 tsp (5 ml) toasted sesame seeds
- 2 tbsp (30 ml) finely diced sweet onion (or 2 tbsp / 30 g)
- 2 green onions, thinly sliced
- 1 small avocado, sliced
- 1/2 small cucumber, thinly sliced
- 1 sheet nori, toasted and thinly sliced
- 1 tsp (5 ml) sriracha or chili paste (optional)
- 1/2 tsp (2.5 g) flaky sea salt, or to taste

Instructions

1. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey or sugar until combined. Add diced tuna, sweet onion, and half the green onions; toss to coat. Marinate in the refrigerator 10–15 minutes.
2. Divide warm sushi rice among bowls. Top each with marinated tuna, avocado slices, cucumber, nori strips, remaining green onions, and a sprinkle of toasted sesame seeds. Add sriracha if using and season with flaky sea salt before serving.