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It’s a Hawaiian ‘dish’ made with raw fish that’s often tossed in a sauce like soy or shoyu and served with rice and sometimes vegetables. Fortunately, poke bowls are really whatever you want them to be, as long as your bowl focuses on high quality raw fish.

Total time

15 minutes




Dinner, Lunch


  • 2 tbsp low sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • ½ tbsp sesame oil
  • splash fish sauce
  • 1 piece fresh ginger (grated)
  • 3 cloves garlic (grated)
  • 1 lb fresh ahi tuna (high quality) (cubed)
  • 2 cups chopped veggies (shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage)
  • 3 tbsp rice wine vinegar
  • 2 cups cooked sushi or Jasmine rice
  • ½ cup diced mango
  • 1 ripe avocados (sliced)
  • 3 onions (sliced)
  • 2 tbsp toasted sesame seeds
  • spicy mayo (¼ cup mayo + 1-2 Tbsp. Sriracha) (for serving)


  1. In a medium glass bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined.

    Add cubes of fresh ahi tuna and stir to combine. Cover bowl and refrigerate at least one hour. In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine.

    Cover bowl and refrigerate at least one hour. (This is an optional step but adds a ton of flavor.)

    To assemble bowls: Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls. Sprinkle with green onions and sesame seeds. Serve with spicy mayo, if desired.
  2. View the recipe instructions at The Gourmet RD

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