Sushi-Grade Tuna Poke Bowl with Sesame Soy Dressing

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh cubes of sushi-grade tuna marinated in a savory sesame soy dressing, served over rice with crunchy vegetables for a vibrant poke bowl. This Japanese-inspired seafood recipe, ready in about 20 minutes, pairs sushi-grade tuna, soy sauce, toasted sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 20 min Serves 4 Japanese cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

10 oz, cut into 1/2-inch cubes sushi-grade tuna
3 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp honey
2, thinly sliced green onions
1 tbsp sesame seeds
1/2, julienned cucumber
1/2 cup shredded carrots
1 small, sliced avocado
2 cups cooked and cooled short grain sushi rice
2 tbsp, for garnish pickled ginger
1 sheet, cut into thin strips nori strips

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, and 1 tsp honey until combined.
Step 2: Add 10 oz sushi-grade tuna cubes and 2 thinly sliced green onions to the dressing, gently toss to coat. Marinate for 15 minutes in the refrigerator.
Step 3: Divide 2 cups cooked and cooled short grain sushi rice into four bowls.
Step 4: Top each bowl with marinated tuna, 1/2 julienned cucumber, 1/2 cup shredded carrots, and 1/4 sliced avocado.
Step 5: Sprinkle 1 tbsp sesame seeds and nori strips from 1 sheet evenly over the bowls.
Step 6: Garnish with 2 tbsp pickled ginger and serve immediately for a fresh, textural poke bowl.