tuna poke bowl

DfDairy free
EfEgg free
GfGluten free
NfNut free
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tuna poke bowl
Serves 4

Quick, light, refreshing and so damn pretty, this is my kind of dinner throughout Spring and Summer. Switch the tuna with whichever sashimi-grade fish you like – just be sure to ask about it’s provenance and sustainability.


2/3 cup black or wild rice

2/3 cup brown rice

1 cup frozen shelled edamame beans

150g sugar snap peas, trimmed

1 bunch broccolini, trimmed, halved

1 bunch small radish, washed

1 avocado, halved, thinly sliced

Baby snow pea sprouts

300 g sashimi tuna, cubed

Red shiso herbs to serve, optional


1 tbs sesame oil

2 tsp tamari soy (gluten-free if needed)

2 tsp coconut nectar

1 tbs mirin

2 tsp black vinegar (gluten-free if needed)

Black and white sesame seeds, to serve


  1. Cook rices according to packet directions. Drain. Combine in a bowl.
  2. Blanch edamame beans, sugar snap peas and broccolini in boiling water until bright green and just tender. Drain, rinse under cold water.
  3. To make dressing, whisk sesame oil, tamari, coconut nectar, mirin and vinegar in a bowl.
  4. Arrange all ingredients in serving bowls (see photo). Drizzle over dressing. Scatter sesame seeds over tuna. Serve.