Sushi-Grade Tuna Poke Bowl with Avocado and Sesame Soy Dressing
Fresh sushi-grade tuna cubes marinated in a bright sesame soy dressing, served over rice with creamy avocado and crunchy vegetables. This japanese-inspired seafood ready in about 20 minutes pairs sushi-grade tuna, diced, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz sushi-grade tuna, diced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 medium avocado, diced
- 1/2 cup cucumber, diced
- 1/2 cup shredded carrots
- 2 cups cooked sushi rice
- 2 tbsp pickled ginger
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp honey until smooth.
- Step 2: Add 12 oz diced sushi-grade tuna and 2 thinly sliced green onions to the bowl. Toss gently to coat and marinate in the refrigerator for 15 minutes.
- Step 3: Divide 2 cups cooked sushi rice between four bowls. Top each with one quarter of the marinated tuna, 1/4 diced avocado, 2 tbsp diced cucumber, and 2 tbsp shredded carrots.
- Step 4: Sprinkle each bowl with 1 tbsp toasted sesame seeds and garnish with 2 tbsp pickled ginger. Serve immediately for a fresh and vibrant poke bowl experience.
Frequently asked questions
How long does Sushi-Grade Tuna Poke Bowl with Avocado and Sesame Soy Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sushi-Grade Tuna Poke Bowl with Avocado and Sesame Soy Dressing?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sushi-Grade Tuna Poke Bowl with Avocado and Sesame Soy Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sushi-Grade Tuna Poke Bowl with Avocado and Sesame Soy Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sushi-Grade Tuna Poke Bowl with Avocado and Sesame Soy Dressing?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
