These delicious homemade tuna poke bowls are crazy easy and made with seared tuna and coconut rice.

This tuna poke bowl recipe comes together in a flash and is an incredibly filling and nutritious meal idea.

Tuna Poke Bowls: Why You’ll Love ’em

Poke bowls are a fresh, summery meal that’s both filling and healthy. They’re having a moment right now, with poke restaurants popping up on every corner, but they’re genuinely a cinch to whip up in your own kitchen.

I love Hawaiian “mixed plate” meals, which consist of sticky rice, macaroni salad, and grilled fish or meats.  For many trips, it’s what I always ordered when we went out for lunch.

Until last time I was in Hawaii, when I got a poke bowl: sticky white rice topped with fresh, raw fish, the sweetest local pineapple, fresh cucumber, some crunchy puffed rice, and a sesame dressing. It was so light and delicious and full of textures and flavours that I became obsessed.

I’ve started ordering them in Vancouver and then moved on to making them at home. I start mine with a base of coconut rice, then I sear a tuna steak (it’s usually served raw, but I don’t tend to make raw fish dishes at home) and toss on whatever fresh fruits and veggies I have in the fridge.

Here’s What You Need for Tuna Poke Bowls

Seared Tuna Poke Bowl with Coconut Rice Ingredients

To make this flavorful poke bowl, you’ll need a mix of fresh and tasty ingredients.

For Coconut Sticky Rice

• Short grain white rice: Forms the base of our poke bowl, providing a soft and slightly sticky texture.
• Coconut milk
• Water

For Dressing

• Canola oil: Provides a neutral base for the dressing.
• Sesame oil: Adds a nutty, aromatic flavor.
• Soy sauce
• Rice vinegar
• Granulated sugar

Toppings

• Fresh ahi tuna steak: sushi grade tuna is recommended if consuming rare.
• Chopped avocado
• Thawed frozen corn
• Sliced radishes
• Sliced green onion or scallions
• Cucumber
• Chopped ripe peach or mango
• Chopped peanuts

Variations and Substitutions

Feel free to customize this recipe with these variations and substitutions.

• Rice options: Substitute coconut rice with sushi rice, cauliflower rice (for a low-carb option), or brown rice or quinoa for more fiber.
• Protein choices: Swap the pan-seared tuna for my easy Air Fryer Tuna Steak recipe. Or switch it up with salmon, shrimp, or tofu for different tastes. I love my Air Fryer Frozen Salmon recipe for this.
• Spicy Dressing: Use this spicy mayo recipe for sushi. The sriracha adds a yummy sweet heat.
• Different veggies: Add bell peppers, edamame, or shredded carrots for extra crunch.
• Fruit alternatives: Try pineapple or strawberries if you prefer a different sweet note.

Grab these Tools

You’ll need a few essential tools to make this recipe smoothly.

• Saucepan: For cooking the coconut sticky rice.
• Whisk: To mix the dressing ingredients thoroughly.
• Heavy skillet or grill pan: For searing the tuna steak.
• Cutting board: To slice and prepare the tuna and toppings.
• Sharp knife: Ensures clean cuts for the tuna and other ingredients.

How to Make Ahi Tuna Poke Bowls: An Easy Guide

Making this seared tuna poke bowl with coconut rice is straightforward and rewarding. Follow these steps to create a delicious and colorful meal.

Prepare the Coconut Sticky Rice

Start by making the coconut rice, which forms the base of our poke bowl.

1. Combine Ingredients: Add white rice, coarse salt, coconut milk, and water to a saucepan.
2. Cook the Rice: Bring the mixture to a boil over medium-high heat. Reduce the heat, cover, and cook for 20-25 minutes. Stir occasionally to prevent sticking.
3. Check the Consistency: Ensure the rice is creamy and tender. If the liquid evaporates before the rice softens, stir in 1/2 cup of water and cook until absorbed.

Make the Dressing

While the rice is cooking, prepare the dressing to add flavor to the bowl.

1. Mix Ingredients: In a bowl or measuring cup, whisk together canola oil, sesame oil, soy sauce, rice vinegar, and granulated sugar.
2. Set Aside: Keep the dressing aside until you assemble the poke bowl.

Prepare the Tuna and Toppings

Next, get the tuna and toppings ready to complete your poke bowl.

1. Sear the Tuna: Heat canola oil in a large, heavy skillet or grill pan over high heat. Season the fresh tuna steak with salt on both sides. Sear the tuna, flipping to cook all sides.
2. Rest and Slice: Transfer the tuna to a cutting board and let it rest for 5 minutes. Use a sharp knife to cut the tuna into small pieces.
3. Prepare Toppings: Chop the avocado, thaw frozen corn, slice radishes and green onion, and chop the cucumber and ripe peach or mango. Have chopped peanuts ready.

Assemble the Poke Bowl

Finally, put everything together to create your poke bowl.

1. Layer the Rice: Start by placing a generous serving of coconut sticky rice in a medium bowl.
2. Add Tuna and Toppings: Top the rice with seared tuna pieces, and arrange the prepared toppings around the bowl.
3. Drizzle Dressing: Finish with a big spoonful of the prepared dressing over the bowl.

Enjoy your homemade seared tuna poke bowl with coconut rice!

How to Serve this Seared Tuna Poke Bowl with Coconut Rice Recipe

This seared tuna poke bowl is a complete meal on its own, but you can enhance your dining experience with a few additional touches.

Serving Suggestions

To serve, simply place the poke bowl on a plate or in a shallow bowl to showcase the colorful ingredients. It’s great for a casual lunch or a light dinner.

Toppings for Seared Tuna Poke Bowl

Enhance your poke bowl with these delicious toppings:

• Extra sesame seeds: Sprinkle on top for a nutty crunch.
• Nori strips: Add for a taste of the sea and extra texture.
• Pickled ginger: Provides a tangy and slightly spicy kick.
• Wasabi: For those who like a bit of heat.

Side Dishes for Seared Tuna Poke Bowl

Pair your poke bowl with these side dishes for a more filling meal:

• Miso soup: A warm, comforting broth that complements the fresh flavors of the poke bowl.
• Edamame: Lightly salted and steamed, these make a perfect side snack.
• Seaweed salad: Adds a refreshing, tangy element to your meal.
• Gyoza: Pan-fried dumplings filled with vegetables or meat offer a delightful contrast.

You can serve the coconut rice warm or room temperature, and the tuna can be hot, cold or room temperature according to your preference. I won’t judge you if you decide to go with canned tuna – that makes a super-easy weekday lunch.

Go crazy with the toppings. Ideally, you want to have a mix of sweet (like mango, peach, or pineapple), crunchy (like radish, corn or cucumber), spicy (fresh chiles), savoury (minced red onion or sliced green onion) and nutty (peanuts, toasted coconut, sesame seeds, etc.). As long as you have two or three of those pillars, your poke bowl will be delicious.

The kids gobble them up, too. They love all the individual components, and it’s fun for them to build their own.

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