Sushi-Style Tuna Poke Bowl with Avocado and Seaweed Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh sushi-grade tuna cubes marinated in a savory-sweet sauce served over rice with creamy avocado and crisp seaweed salad. This Japanese-inspired sushi recipe, ready in about 20 minutes, pairs sushi-grade tuna, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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 3 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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 combined. Add 12 oz diced sushi-grade tuna and 1 thinly sliced green onion, tossing gently to coat. Refrigerate for 15 minutes to marinate.
  2. Step 2: Divide 3 cups steamed sushi rice evenly among 3 bowls. Top each bowl with the marinated tuna cubes and 1 cup seaweed salad.
  3. Step 3: Add diced avocado from 1 medium fruit to each bowl, sprinkle with 1 tbsp toasted sesame seeds, and garnish with pickled ginger if desired before serving.

Frequently asked questions

How long does Sushi-Style Tuna Poke Bowl with Avocado and Seaweed Salad 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-Style Tuna Poke Bowl with Avocado and Seaweed Salad?

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-Style Tuna Poke Bowl with Avocado and Seaweed Salad?

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-Style Tuna Poke Bowl with Avocado and Seaweed Salad for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Style Tuna Poke Bowl with Avocado and Seaweed Salad?

Japanese sushi 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.

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