Canned Tuna Poke Bowl (Printer-Friendly)

Flaky tuna, colorful veggies, rice, and bold dressing create a vibrant, satisfying Hawaiian-inspired bowl.

# What You Need:

→ Protein

01 - 1 can (5 oz) tuna in water, drained

→ Rice Base

02 - 2 cups cooked sushi rice

→ Vegetables & Toppings

03 - 1/2 cup diced cucumber
04 - 1/2 ripe avocado, sliced
05 - 1/4 cup shredded carrots
06 - 1/4 cup edamame beans, shelled and cooked
07 - 2 radishes, thinly sliced
08 - 2 tablespoons thinly sliced scallions
09 - 1 teaspoon sesame seeds

→ Dressing

10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 teaspoon sriracha, optional
14 - 1/2 teaspoon honey or maple syrup

# Directions:

01 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, and honey or maple syrup until well combined.
02 - In a separate bowl, gently flake the drained tuna and toss with 1 tablespoon of the prepared dressing.
03 - Divide the cooked sushi rice evenly between two individual serving bowls.
04 - Layer diced cucumber, avocado slices, shredded carrots, edamame beans, radish slices, and scallions over the rice in each bowl.
05 - Spoon the dressed tuna on top of the arranged vegetables in each bowl.
06 - Drizzle the remaining dressing over each bowl and garnish with sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • No need for fancy fish or hours in the kitchen—this bowl is as easy as it is craveworthy.
  • The mix of creamy, crunchy, and tangy toppings turns an ordinary day into something special.
02 -
  • If the tuna isn’t drained well, your bowl ends up watery and bland—resist the urge to rush.
  • Letting the rice cool just a bit prevents wilting the vegetables and keeps textures distinct.
03 -
  • Sprinkle the sesame seeds from high up—this keeps them from clumping and distributes them evenly.
  • A tiny drizzle of extra sesame oil right before serving makes the whole bowl smell irresistible.
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