Albacore Tuna Poke Bowls


  •  1/2 albacore tuna loin
  • 1 cup brown rice
  • 3 cloves garlic
  • 3 slices of fresh ginger
  • scallion
  • edamame beans
  • picked ginger
  • cucumber
  • chilli sauce
  • sesame oil
  • mirin
  • flaked seaweed
  • avocado
  • soy sauce
  • seaweed salad
  • mayonnaise
  • salt & pepper


1. Rinse 1 cup of rice in cold water three times. Add the rice to a pot with 2.5 cups of water. Add three whole cloves of garlic, three thin slices of ginger, and half of a peeled shallot. Bring the rice to a boil with the lid on. Then reduce the heat to low for 25 minutes with the lid on. Once the rice is cooked, add two tablespoons of mirin to the rice.

2. Slice the Albacore Tuna loin into cubes. It is easier to make the slices uniform if the tuna is still partly frozen. Add 1 tablespoon of freshly sliced scallion, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil,1 tablespoon of chilli oil, and salt & pepper to the tuna and mix it well. Set aside in the fridge until it is ready to be served.

3. In a small bowl, mix 1/2 a cup of mayonnaise, 1 tablespoon of chilli oil, a splash of sesame oil, and salt & pepper. Mix well and add to a ziplock bag. Push the spicy mayo to one corner of the bag and slice a small hole in the corner.

4. Slice avocado and cucumber and dress with salt and pepper.

5. Build your poke bowls by adding rice to the base. Add edamame beans, pickled ginger, avocado, seaweed salad, and cucumber around the edges of the rice. Add the marinated tuna to the middle of the bowl. Dress the dish with spicy mayonnaise and top it off with flaked seaweed and freshly chopped scallion.

Please note, this recipe makes 2-3 large poke bowls. The amount of toppings you add to your bowl is up to your personal preference!

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