Tuna Poke Bowls

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Tuna poke is a traditional Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and onions. Here it’s served over sushi rice with your favorite toppings.

Colorful tuna poke bowl.

Photo by Johnny Miller (Clarkson Potter, 2021)

Many years ago, after visiting our son at sleepaway camp during the summer, Michael and I spent a weekend at a a spa resort in the Poconos called The Lodge at Woodloch. I love all that Zen spa stuff, but Michael joked that the place was named “Woodloch” because they lock you in the woods with nothing to do and starve you with teeny-tiny portions. Spa cuisine: sooo not his thing. However, we both loved the resort’s take on tuna poke (pronounced po-kay), a traditional Hawaiian salad of marinated raw tuna with sushi rice and lots of toppings, so I came up with this similar version when we got home. The resort dish was served with fresh crispy-fried wontons; to keep things weeknight streamlined, I put potato chips on mine instead! They make a delicious (and easy) addition.

What you need To Make Tuna Poke Bowls

Ingredients including tuna, ginger, and soy sauce.

When selecting your tuna, be sure to get fresh sushi-grade yellowfin or bigeye tuna (both referred to as “ahi”), with a pink or reddish color. Locally (in the Washington, DC area), I’ve found fresh ahi tuna at Harris Teeter. Also, Whole Foods carries frozen yellowfin tuna that works nicely. Just be sure not to buy Albacore tuna, which is the white tuna used to make canned tuna fish.

How To Make Tuna Poke Bowls

Soy sauce and other ingredients in a bowl.

To begin: In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions.

Fork in a bowl with soy sauce and other ingredients.

Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.

Tuna in a bowl with a soy sauce mixture.

To serve, scoop rice into bowls, top with tuna poke and desired toppings.

Colorful tuna poke bowl.

Photo by Johnny Miller (Clarkson Potter, 2021)

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Tuna Poke Bowls

Tuna poke is a traditional Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and onions. Here it’s served over sushi rice with your favorite toppings.

Servings: 4 to 6
Prep Time: 20 Minutes
Total Time: 20 Minutes, plus at least 15 minutes to marinate


  • ¼ cup + 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon Sambal Oelek (see note)
  • 2 teaspoons fresh grated ginger (see note)
  • 3 scallions, white and green parts, thinly sliced
  • 1 pound sushi-grade ahi tuna (such as yellowfin or big-eye tuna), diced into ¼ or ½-inch pieces
  • 2 cups sushi rice, cooked according to package instructions (any other type of rice or grain can be substituted)

Optional Toppings

  • Sliced avocado
  • Sliced cucumber
  • Edamame
  • Pickled ginger
  • Diced mango
  • Potato chips or wonton crisps
  • Sesame seeds


  1. In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.
  2. To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side.
  3. Note: Sambal Oelek can be found in the Asian section of most supermarkets. It is sometimes labeled Chile Garlic Sauce.
  4. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Nutrition Information

Powered by Edamam

  • Per serving (Nutritional data does not include optional toppings -- 6 servings)
  • Calories: 411
  • Fat: 8 g
  • Saturated fat: 1 g
  • Carbohydrates: 59 g
  • Sugar: 6 g
  • Fiber: 0 g
  • Protein: 24 g
  • Sodium: 943 mg
  • Cholesterol: 29 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • These bowls were restaurant quality.
    I skipped the potato chips and subbed in a bit of chopped roasted seaweed.
    I also made a dressing with mayo and a bit of sriracha to drizzle over bowls.
    Fantastic recipe!

  • My family asks for this weekly. We were unsure of the potato chips at first but they add a nice crunch. I like it because I can prep a lot of it and set the rice cooker in the morning so that it’s easy to pull together for dinner. Also, everyone can pick and choose what they like/don’t like. We’ve added gochuchang and furikake as add’l topping options.

  • This was so yummy and a two thumbs up by all. Other than having to cook the rice, it was a very delicious no-cook recipe. Winner, winner tuna dinner. We like spicy here, so we also made a spicy mayo to drizzle on top. Thank you for another terrific recipe.

  • Simply amazing!! Your recipes are always a huge hit Jenn. Thank you for making it possible for us to have amazing food right at home!

  • This recipe is amazing. The marinade is delicious. I also used the marinade for a few strips of tuna that I pan seared. I made the poke bowl with coconut rice because that’s what I had. I used frozen sushi grade tuna thawed out, it was perfect. For the crunchy texture I used panko with chilli powder and salt. Works really well. Thanks !!

  • Heavenly! I had to eat this for two meals in a row to get over how delicious it tasted. Rather than use ahi tuna, I opted for pan fried salmon. The addition of edamame and avocado was AMAZING. I forgot to add in baby cukes but that would have been just superb. Love, love, love!!

  • The dressing was yummy and I loved the addition of the mango too!

    • — Libby Hueschen
    • Reply
  • Made this for dinner tonight. Everyone loved it. Toppings I used were cucumber, avocado, seaweed strips, and slices of red plum. I’ve liked every recipe of yours that I’ve tried, but this is one of my favorites. It tastes great, and it doesn’t hurt that it is SO easy.

  • When I want crunch in homemade Asian food, salads, or even certain casseroles I make, I like these noodles. They are different from regular chow mein noodles as they are made w/rice. They come in a small can. I keep them in the house. Perfect substitute for fried wontons as opposed to potato chips! Unless of course you love potato chips on your tuna bowl. LOL!


  • Hi Jenn,
    A friend went on a fishing trip and gifted us some fresh bluefin tuna. Would that work for this poke bowl? Or would it be better seared? I’m tuna ignorant.

    • Sure, Adrienne, that should be fine. Enjoy!

    • Bluefin belly is the absolute gold standard of tuna!
      This recipe is great with regular maguro, but it’d be really special with bluefin.

      • — Christy on August 24, 2022
      • Reply
  • I made it this evening. My husband and I loved it! I will definitely make it again. Hopefully try it with salmon.

  • Delicious! I made this for my wife and kiddos. It was a hit with my wife and the kiddos liked elements too. Will make again!

    • Amazing dish so easy to make and so tasty!!!

      • — Gabriella Turano
      • Reply
  • This recipe is delicious, healthy and fast to prepare. I added a spicy Mayo sriracha sauce and nori. Will make again soon.

  • DYNAMITE! The sauce for marinating the tuna is ridiculously right and the final product is exceptional.

    This bowl is a perfect for a weeknight or weekend meal. Its beautiful array of colors and the flavors make this an absolute show-stopper if you’re looking for a new meal to serve up to family and friends alike.

    I liked all of the toppings Jenn suggests for this dish in her recipe, especially the mango. I had never made sushi rice before and appreciate that Jenn’s recipes inspire and prompt me to add to my culinary knowledge and experience. I added seaweed salad to the bowls I prepared to add one more texture dimension. This will be a recipe I keep close by; it was easy to prepare and enjoyed by all!

    Thank you, Jenn, for making such amazing recipes available to the public. You are my go-to when I am looking for a new recipe to try. At the dinner table, it’s not uncommon for someone from my crew to ask, “This tastes amazing. Is it another recipe from your girl, Jenn Segal?” Although I’ve never met her, food has a way of connecting people. I talk about her as though she is close friend because of the impact she’s had on the meals I serve.

    • 💗

    • Hello! This recipe was delicious and although I don’t ever see it lasting long in my house, I was wondering how long this stays good for, as long as it’s in a sealed container in the fridge?

      • Glad you liked it! I think it would last for up to about a day in the fridge but no longer than that due to the raw fish.

  • Made this for lunch . I loved it . Simple but delicious. Thank you for this recipe. I will be using it often.

  • This is one of our favorite recipes from Jenn and it’s hard to narrow down all the delicious recipes. We love theAhi Poke Bowl and i think that it is better than what we had in Hawaii. I would not change a thing although the last time I made it i put roasted seaweed in place of the potato chips which was delicious. I highly recommend this Poke Bowl recipe recipe.

  • This is such a fun dinner. We play around with the toppings with everything from sliced mango to masago (fish roe). I leave the scallions out of the marinade as we find their flavor a bit strong, but overall this is a winner.

  • Hi! Made the tuna poke bowl and added a squeeze of lime at the last minute (just before serving); excellent! Family loved it! Thank you!

  • The BEST poke recipe. The marinade is perfect. I make this whenever I’m in a bad mood and it always cheers me up. Have passed the recipe on to countless friends who all love it.

  • Phenomenal ! If any of you go to Cactus Club and order the Tuna Poke Bowl. Look no further.

    This past month alone my family has requested this recipe 3 times. Nobody wants to be working the night these bowls are on the menu.

    I could literally douse the marinade on everything I eat, it’s so delicious. I feel like that marinade is so versatile and flavors I crave all the time but could never put my finger on it what I had tried to replicate before. Nailed it ! Thank you so much.

    ( We use this marinade for salmon bowls too. )

    • Delicious – made this for dinner recently. We love a bit of spice so added some Serrano chillies to the poke.

  • this is stupidly good. i’m so pleasantly surprised. this is my first time on your website, but definitely won’t be my last. wonderful recipe!

  • Fantastic! Whole family loved it! I held back the Sambal Olec for the kids, but added it to the marinade for the adults. A perfect combination of flavours!

  • Hi. Just wondering instead of chips would small sheets of nori work?

    • — Doris Christensen
    • Reply
    • Hi Doris, While nori wouldn’t be as rich and crispy, it would definitely work — the recipe is very flexible. Enjoy!

  • I’m glad to see I’m not the only one that adds a slightly odd crunch element! I used pork rinds and it was SO delish! I’m a huge fan of all of your recipes! Love this dish!!!

  • Hi Jenn: Husband had this for lunch at a restaurant yesterday and when I saw your recipe I HAD to give it a shot. SO much better and way more tuna in yours. Easy and quick to throw together; the chips were a great substitution for likely the most difficult bit to find. I won’t be paying big bucks for this bowl any longer. I’m a convert. AND I was worried it would be too spicy for me but it was perfect!

    You NEVER disappoint. My friend bought your cookbook as well and we are always suggesting what we try and what each of us has made. It is all wonderful. Many thanks!!

  • Another fantastic recipe from my all time favorite chef! Jenn, I have been a long time fan and have never been disappointed with any of your recipes! You are my “go to” for delicious and easy recipes in every category. For this Tuna Poke Bowl, I purchased frozen steaks (all that was available in my small town in Texas hill country). I didn’t want to risk raw, so marinated steaks in a small amount of the sauce, sprinkled with Trade Joe’s Everything Bagel seasoning and pan seared in oil to medium rare. I assembled the bowls with quinoa and cabbage slaw, topped with sliced orange bell pepper, shredded carrots, lightly marinated cucumber slices and mango. Added the sliced tuna to center and drizzled bowl with the reserved marinade. Spectacularly out of this world! Best flavors EVER!. Thank you, thank you, thank you!!!

    • All tuna steaks are frozen at some point in time, unless you get them right from the boat. Most Tuna gets shipped to Japan and processed and then shipped around the world. So if it says its sushi grade, you’re good to eat it raw, even if it’s frozen!

  • Yum, yum, yum!! This is hands down the BEST! Love “once upon a chef” recipes, but this is my favourite so far with me and my dinner buddies. Thanks Jenn!

  • Sooooo good! Instant hit with entire family! I didn’t have sushi grade fish so I used pan seared salmon. Putting this into high rotation. Thank you!!

  • Delicious! Easy! My husband was enthralled & thought it was as good as the tuna poke we enjoyed on many trips to Maui.

    Tuna was on sale, and I brought it home intending to sear it. Then I remembered how much I loved poke & that you had a recipe in the cookbook! Turns out the recipe online is slight variation from the Once Upon a Chef Cookbook, so I used this online recipe which was closer to ingredients I had on hand.

    Served with jasmine rice, homemade shrimp wontons (I had in freezer when my friend & her mom taught me how to make them)….

    Due to the current situation sweeping the globe (everyone asked to self-isolate) I only could use pantry items. Did not have Sambal Oelek in my pantry and substituted Sriracha.

    Thank you Jennifer for another winner recipe!!!! And some GREAT VARIETY during the isolation when we are not going to restaurants.

  • This recipe is excellent. Have made several versions of poke and this one is the best. Have made it multiple times now and all love it every time!

  • This was so delicious. Balance of flavors was perfect. I followed recipe to a T – will be making it again!

  • Another winner! I picked up ahi tuna at Costco and made this for a lunch with my husband and me. The poke is the best I’ve had. We did substitute thinly sliced red onion for the green onion which we did not have on hand. I served with rice, avocado, sugar snap peas (raw from the farmers market) and salted cucumber. It was terrific. My husband proclaimed it better than the one we get at the Japanese restaurant down the road.

    • Outstanding! Love your recipes… thank you for sharing!

      • — Stephanie on November 19, 2022
      • Reply
  • This is the easiest to make and most delicious recipe. To say a “crowd pleaser” is an understatement. I have made this recipe twice now with rave reviews from family and friends. Its healthful and yummy. I set up the toppings buffet style like at Cava or Chipotle–(I added broccoli florets, lettuce and baby corn as choices)–and guests make their own yummy combination. I double the recipe (except I only use one teaspoon of the garlic sauce)–and hold back the some of the marinade sauce on the side so guests can use that to place on top of the bowl. Another great hit Jenn!

  • I made this with salmon – it was absolutely delicious! Faster and easier than making sushi, and I think the marinade and all the toppings made it even better tasting. Love that it is so customisable as well, will be making this again and again. Didn’t use the potato chips, but added some seaweed salad. Yum!

  • The marinade for the tuna is absolutely delicious! Really getting into poke bowls, and this was just perfect for my first time making them at home. So good that I shared the recipe with others to spread the joy. Thank you!

  • I got confused and bought ingredients for your book tuna poke not this one . Can I beefthe book version up with rice, edamame beans and can I add the Korean spice ?

    • Definitely!

  • While this was delicious, I had to give it 4.5 stars instead of five only because the tuna poke in the cookbook is the best thing my husband and I have eaten. My husband was actually mad while I was making this because it was not the other one and why mess with success. Having said that, this recipe is very good. But if you are looking at this recipe because you like tuna sashimi, my advice is to go buy the cookbook if only for that recipe it’s worth it!

  • Can you use salmon instead of tuna??

    • Sure, Mary – salmon would be excellent too.

  • Five Star Recipe! At Jenn’s suggestion, I made these for company. At the same time, I served the Coconut Fried Shrimp. I was nervous about frying, as it is not a cooking preference for me. It all worked with the prep ahead and the shrimp were not one bit greasy. The Poke bowls were a huge hit! I topped the meal off with the Blueberry Boy Bait Cake and creme fraiche. All just perfect~pure Jenn genius!!

  • Hi Jenn, all the recipes for poke bowls I’ve seen use vinegar in the marinade. Have you found you prefer to leave it out? Thanks!

    • Hi Mila, I don’t think this recipe needs it but you could certainly add some rice vinegar or lime to taste — just keep in mind that acid will “cook” the fish unless you add it at the last minute. Hope that helps!

  • This recipe is absolutely delicious. I’m lucky that I can get fresh sushi grade tuna on a regular basis. I’ve served it the night I made it AND the next night, and the only difference was more intense flavor the second time. A personal note–I’m not a fan of ginger so I cut it in half, and it was still amazing. Also, when I made sushi rice, I added seasoned vinegar at the end, and this made the entire dish quite delicious. Yum!

  • I love your husband’s honesty. LOL hahaha

  • Can it be eaten next day too? Will the tuna still be ok?

    • Hi Jeanette, I think it really depends on how fresh the fish was when you purchased it (which you may not necessarily know). To be conservative, I’d air on the side of not eating it on the second day (also, it would get really salty by the second day as it continues to absorb the marinade).

    • My trick for eating it the next day, is to only add the amount of marinade to the portion of the tuna being eaten the night before, avoiding the over marinated scenario.

      • — Christy on August 24, 2022
      • Reply
  • YUM, YUM, YUM. Another winner, Jen.

  • I made this tonight, and it was excellent! (as are all of Jenn’s recipes!) It was surprisingly quick and easy, and I will definitely be making again.

  • This recipe has a great flavor profile. It was a bit spicier than I was expecting. I have had poke bowls in restaurants that had less or no spice. As a result, I think this should be called Spicy Tuna Poke Bowl. When I make it again, I’ll certainly use the sriacha but probably a bit less.

    • Agreed!! So freaking spicy! Lol.

  • Really a delicious recipe! My family wolfed it down. I was suspicious about the honey but it balanced the flavors well. I served with mango, avocado, shaved cabbage, more chopped scallions, toasted coconut, and siracha mayo. Will definitely make this again and will try the potato chips on top too!

    • Do you serve it warm rice or cold ?

      • Hi Christine, I would eat it cold. Hope you enjoy!

  • Will it work with salmon?

  • I am from Hawaii and your recipe is spot-on authentic. The trick is getting the fresh, raw ahi.

    Unfortunately, I cannot each sushi, sashimi or poke as often as I would like. Now that the West has discovered the joy of raw game fish (marlin, tuna), we are eating the creatures to extinction.

  • Could you please tell me where to enter the contest for the cutting board? The page says to enter below, but there isn’t any place to enter or I am not seeing it. Thank you

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