Sushi Yume-Inspired Tuna Poke Bowl with Sesame Ginger Dressing

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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 diced tuna marinated in a sesame ginger dressing served over sushi rice with avocado, cucumber, and pickled ginger for a vibrant poke bowl. This Japanese recipe, ready in about 15 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 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: 15 min Serves 4 Japanese cuisine 400 cal/serving

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Ingredients

12 oz, diced into 1/2-inch cubes sushi-grade tuna
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp grated fresh ginger
1 tsp honey
1 tbsp rice vinegar
2 stalks, thinly sliced green onion
1 tbsp toasted sesame seeds
3 cups cooked and cooled sushi rice
1 medium, sliced avocado
1/2 medium, thinly sliced cucumber
2 tbsp pickled ginger
1 sheet, cut into thin strips nori strips

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Instructions

Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp grated fresh ginger, 1 tsp honey, and 1 tbsp rice vinegar until fully combined.
Step 2: Add 12 oz diced sushi-grade tuna and 2 thinly sliced green onions to the marinade. Toss gently to coat and refrigerate for 10 minutes to allow flavors to meld.
Step 3: Divide 3 cups cooked and cooled sushi rice evenly into 4 bowls.
Step 4: Arrange marinated tuna, 1 medium sliced avocado, 1/2 thinly sliced cucumber, and 2 tbsp pickled ginger on top of the rice in each bowl.
Step 5: Garnish with 1 tbsp toasted sesame seeds and nori strips cut from 1 sheet before serving for a fresh, colorful poke bowl experience.