Sushi-Style Tuna Poke Bowl with Sesame Soy Dressing

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

Fresh sushi-grade tuna cubes marinated in a savory soy and sesame dressing, served over steamed rice with crisp vegetables and avocado. This Japanese-inspired sushi recipe (gluten free), ready in about 20 minutes, pairs sushi-grade tuna, low sodium soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp honey until smooth and glossy.
  2. Step 2: Add 8 oz diced sushi-grade tuna and 2 thinly sliced green onions to the dressing, gently toss to coat, and refrigerate for 15 minutes to marinate.
  3. Step 3: Divide 2 cups cooked sushi rice between two bowls, then top each with marinated tuna, 1/2 cup julienned cucumber, 1/2 cup shredded carrots, and 1/2 sliced ripe avocado.
  4. Step 4: Sprinkle 1 tbsp toasted sesame seeds evenly over each bowl. Add 2 tbsp pickled ginger and a small dab of wasabi paste if desired for extra flavor. Serve immediately.

Frequently asked questions

How long does Sushi-Style Tuna Poke Bowl with 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-Style Tuna Poke Bowl with 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-Style Tuna Poke Bowl with 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-Style Tuna Poke Bowl with Sesame Soy Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Sushi-Style Tuna Poke Bowl with Sesame Soy Dressing gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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