Tuna Poke Bowl

High-protein weeknight dinner or lunch.

2 servings
15 minutes
Ethan Chlebowski

Ingredients

Seasoned tuna

  • Tuna, sushi grade
    300 g
  • Scallions, sliced
    2
  • Wakame seaweed, chopped
    2 spoonfuls
  • Red Onions, sliced
    1/8
  • Sesame Seeds
    a sprinkle

Seasoning sauce

  • Soy Sauce
    15 ga spoonful
  • Sesame Oil
    10 ga spoonful
  • Rice Vinegar
    5 ga drizzle
  • Sriracha
    5 ga drizzle

Spicy pickled carrots

  • Water
    100 g1 part
  • Rice Vinegar
    100 g1 part
  • Carrots, julienned
    1
  • Serrano peppers, thinly sliced
    1
  • Salt
    a sprinkle
  • MSG
    a sprinkle

Method

Step 1: Pickle the carrots

Add the julienned carrots and sliced serrano peppers to a jar and pour over a mixture of water, rice wine vinegar, and salt. These will be ready for use once cooled and will get more pickled over time. The jar can be stored in the fridge for a long time.

Step 2: Cut the tuna & make the seasoning

Pat the tuna block dry before slicing into it. Cut down the block into strips, roughly 1/2 an inch wide. Then cut across the slices, making cubes. Toss into a bowl and set aside.

Add all seasoning sauce ingredients to a bowl and mix until homogenous. If using: add the wakame to a small bowl, and cover it with water to rehydrate it. Once hydrated, remove it from the bowl and chop it up.

Step 3: Marinate the tuna

Combine the sauce in a bowl with all seasoned tuna ingredients so that everything is coated. Let for a few minutes.

Step 4: Assemble & serve

Optional: add warmed leftover rice to a bowl.

Add a sprinkle of furikake seasoning to create a little crunchy layer before adding the marinated tuna mixture over the top. Lastly, top with the spicy pickled carrot mixture and wakame seaweed. Enjoy!

“This bowl is an easy way to consume a lot of delicious protein. It’s the perfect weeknight dinner or lunch.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories523
23g
12g
78g

Show macros split into…

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Recommended: 2 servings

FAQ

Best practices for finding sushi grade tuna?

Unfortunately, there are no official regulations or reigning organizations (like the USDA) around sushi-grade fish in the US. Buying frozen and thawing yourself is often the best way to source a fresh product: look for large tuna or farm-raised salmon blocks. Keywords like: ‘sushi’, ‘sashimi grade’ or ‘great served raw’ or good signs (but not regulated). If you are having doubts, look up the seller online to see if you can find more information. If you need fresh fish to use immediately, ask the fish counter at your local supermarket (even better: a fish market) what they would recommend. Grocery stores often make sushi themselves, so you should be able to find what they are using.