In today’s video, I’m making one of my favorite things on the planet: a poké bowl made with ahi tuna and tons of fresh crunchy veggies. Poké bowls are pretty trendy right now, but I didn’t really discover the real deal until we went to Hawaii earlier this year and there was one on pretty much every menu in Maui – and I became obsessed. I invited my friend Anne to join me – and since she’s a vegetarian, I show her how to make this super summery version using watermelon — you won’t believe how much it looks like tuna! Watch the video above, and keep scrolling for the recipe.
Here’s a tip for when you’re using uncooked ahi tuna in a dish: I look for tuna that’s been frozen and labeled “sushi-grade,” then I pop the thawed fish in the freezer for 5 minutes before cutting it into cubes. Giving it a slight freeze makes it much easier to cleanly slice.
A poké bowl is really a canvas where you can use your own creativity, topping it with whatever ingredients you love and that are in season, so feel free to mix up this recipe based on what’s in your fridge. Many of them start with a bed of rice, but I like to make mine super healthy by using cucumber instead.
If you’re looking for more fun recipe vids, don’t miss my favorite lunch-hour grain bowl, how to frost a layer cake, my superfood salmon salad, 2 amazing guacamole recipes, or my secrets to perfectly roasted veggies.
- 1 large or 2 small seedless cucumbers, chopped
- 2 mangos, peeled and chopped
- 1 large or 2 small avocados, peeled and chopped
- 12 ounces sushi-grade ahi tuna, very cold and chopped OR 3 cups watermelon, chopped
- 1 bunch scallions, sliced
- 1 jalapeno, ribs and seeds removed, diced
- 2/3 cup cashews, chopped
- chopped cilantro and sesame seeds for garnish
for the vinaigrette:
- 3 tablespoons tamari or soy sauce
- 3 tablespoons canola oil
- 3 tablespoons sesame oil
- 1 tablespoon sugar
- 3 tablespoons rice vinegar
- 2 tablespoons grated peeled fresh ginger
- juice from 1 lime
- squeeze of sriracha
- Chill bowls that you’ll be using in the freezer for 10 minutes before assembly. Keep cubed tuna and cubed avocado in the fridge until it’s time to assemble so they stay very cold.
- Make the dressing: Whisk together all ingredients and set aside.
- Arrange cucumber, mango, avocado, and tuna or watermelon in bowls. Add scallions, jalapeño, and cashews. Drizzle all over with vinaigrette, then top with cilantro and sesame seeds. Eat!
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