Classic Poke Bowl

By Jill Silverman Hough

Poke shacks are popping up everywhere, but there’s no reason you can’t enjoy a poke bowl at home. This classic version is a little bit sushi, a little bit Hawaii, and a whole lot of delicious.

  • Yield: 2 servings (about 2 1/2 cups each)
  • Cuisine: Hawaiian
  • Course: Entrée

All you need for this recipe and more...


2/3 cup white or brown rice

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 teaspoons honey

1 teaspoon seasoned rice vinegar

Pinch red pepper flakes (optional)

8 ounces sushi grade ahi tuna, cut into 1/2-inch dice

1 tablespoon sesame seeds

3/4 avocado, cut into 1/2-inch dice

1/2 Persian- or Asian-style cucumber, thinly sliced, or 1/4 regular cucumber, peeled, halved lengthwise, and thinly sliced

1/4 cup drained pickled ginger

1/4 cup sliced scallions


1. In a small Circulon® Momentum™ saucepan, cook the rice according to package directions. Set aside, covered if serving warm or uncovered if serving room temperature.

2. In a small bowl, combine the soy sauce, oil, honey, vinegar, and pepper flakes, if using. In a medium bowl, combine the tuna and 2 tablespoons of the soy sauce mixture, tossing gently. Set aside 5 minutes.

3. Meanwhile, in a small skillet over medium-low heat, toast the sesame seeds, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate and set aside to cool.

4. Gently stir the avocado into the tuna mixture. Arrange the rice in bowls and top with the tuna mixture. Arrange the cucumber, ginger, and scallions around the tuna. Drizzle with the remaining soy sauce mixture, sprinkle with the sesame seeds, and serve.