Can I use frozen tuna for poke bowls?

Oh gosh, I wouldn't recommend it! Frozen tuna just doesn't have that gorgeous melt-in-your mouth texture we love in poke bowls. Always go for fresh, sashimi-grade tuna from a trusted fishmonger. I made the frozen tuna mistake once and learned my lesson - the texture turned oddly mushy when marinated. Brilliant option though: some specialty stores sell frozen sushi-grade tuna that's been flash-frozen at sea (this works in a pinch!).

How long does prepared poke bowl keep in the fridge?

Let's be real - it's best fresh! But if you must store it, keep everything separate and assemble when ready to eat. The marinated tuna stays good about 24 hours max (food safety first, people!). Pro tip: Store dressing separately from tuna if prepping ahead - that way nothing gets over-marinated and weird. Avo slices? Give 'em a lemon juice bath to prevent browning!

Is this tuna poke bowl gluten-free?

Absolutely! Just swap regular soy sauce for tamari (my gluten-free friends swear by this hack). All the other ingredients are naturally GF. Double check your toppings though - some crispy onion brands sneak in wheat. Made this for my celiac friend last week and she couldn't believe how safe and delicious it was!

Can I make this with cooked tuna instead?

Sure, but it won't be traditional poke! If you're nervous about raw fish, try gently searing the tuna (30 seconds per side for rare). My husband loves when I do this - just slice it thin after searing. Not the same magic, but still tasty! Or swap in cooked shrimp or salmon - I've done both with great success.

What's the best rice for poke bowls?

I'm team sushi rice all the way! That slightly sweet, sticky texture is perfect for soaking up the dressing. Though when I'm in a rush, microwave-ready brown rice works surprisingly well. My fitness nut friend uses cauliflower rice (not gonna lie - it's better than I expected!). The key? Whatever you choose, make sure it's nicely seasoned and at room temp when assembling.

Perfect 15-Minute Tuna Poke Bowl

Tuna Poke Bowl

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A fresh and customizable bowl with sashimi-grade tuna, soy-sesame dressing, and crunchy toppings. Perfect for a healthy lunch or easy weeknight dinner.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 0 min
Total Time: 15 min
Yield: 2 servings 1x
Category: Lunch
Method: No-Cook
Cuisine: Hawaiian
Diet: Low Calorie

Ingredients

Scale

1 lb sashimi-grade tuna, cubed
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp honey
1 tsp grated ginger
1 avocado, sliced
1 cup cooked rice or mixed greens
1/4 cup cucumber, diced
2 tbsp green onions, sliced
1 tbsp sesame seeds
1/4 cup crispy onions or seaweed

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Instructions

In a bowl, mix soy sauce, sesame oil, rice vinegar, honey, and ginger to make the dressing.
Add tuna cubes and gently toss to coat. Let marinate for 10 minutes.
Assemble your bowl with rice or greens as the base.
Top with marinated tuna, avocado, cucumber, green onions, sesame seeds, and crispy toppings.
Serve immediately.

Notes

Use fresh, sushi-grade tuna for safety.
Swap rice for mixed greens for a lighter option.
Meal-prep tip: Store dressing and toppings separately until ready to serve.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 35g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/tuna-poke-bowl-recipe-easy-healthy/