Spring Tuna Poke Bowl (Printer View)

Tender marinated tuna with cucumber, radish, avocado and ponzu over seasoned sushi rice for a fresh, easy spring meal.

# Components:

→ Fish & Marinade

01 - 250 g sushi-grade tuna, diced
02 - 2 tbsp ponzu sauce
03 - 1 tsp sesame oil
04 - 1 tsp soy sauce
05 - 1 tsp rice vinegar
06 - 1 tsp toasted sesame seeds

→ Vegetables & Toppings

07 - 1/2 small cucumber, thinly sliced
08 - 4 radishes, thinly sliced
09 - 1 small avocado, sliced
10 - 1 small carrot, julienned
11 - 2 tbsp edamame, shelled
12 - 2 spring onions, finely sliced
13 - 1 tbsp pickled ginger (optional)

→ Base

14 - 200 g sushi rice, cooked and cooled
15 - 1 tsp rice vinegar (for rice)
16 - Pinch of salt

→ Garnishes

17 - 1 sheet nori, cut into thin strips
18 - Extra sesame seeds
19 - Microgreens (optional)

# Method:

01 - In a medium bowl, combine diced tuna with ponzu sauce, sesame oil, soy sauce, rice vinegar, and sesame seeds. Toss gently and marinate in the refrigerator while you prepare the other components (about 10 minutes).
02 - In a small bowl, season the cooked sushi rice with rice vinegar and a pinch of salt. Mix gently.
03 - Prepare and arrange all vegetables and toppings.
04 - Divide the seasoned rice evenly between two bowls.
05 - Arrange marinated tuna, cucumber, radish, avocado, carrot, edamame, and spring onions artfully over the rice.
06 - Add pickled ginger and garnish with nori strips, extra sesame seeds, and microgreens if desired.
07 - Serve immediately.

# Expert Advice:

01 -
  • This bowl always surprises with its balance of freshness and richness, so don’t be shy with the ponzu—you’ll thank yourself later.
  • There’s no need for fancy gadgets, long waits, or advanced skills—just simple assembly and a bit of fun with plating.
02 -
  • Once, I seasoned the rice before it cooled and the result was a sticky clump—patience here makes a big difference.
  • Letting the tuna marinate for more than 10 minutes can dull the fish’s natural flavor, so set a timer if you’re prone to distractions.
03 -
  • Chill your bowls before serving to keep everything cool and crisp.
  • A last minute splash of ponzu right before eating brings every flavor to attention.
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