🍣 Poke bowl
A poke bowl is a bowl of seasoned sushi rice topped with cubes of raw tuna dressed in soy sauce and sesame oil, plus avocado and edamame. It combines cool, silky fish with slightly sweet, vinegared rice and creamy and crunchy toppings, and is eaten as a filling one-bowl lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g sushi rice
- 2 tbsp rice vinegar and 1 tsp sugar
- 250 g sashimi-grade tuna, cubed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 avocado, sliced
- 100 g shelled edamame
- 1 small cucumber, sliced
Method
- Rinse and cook the rice, then season with the vinegar, sugar and a pinch of salt; cool slightly.
- Toss the tuna with the soy sauce and sesame oil and chill 10 minutes.
- Cook the edamame in boiling water 3 minutes and cool.
- Divide the rice between bowls and top with tuna, avocado, edamame and cucumber.
How to make it lighter
- Ask for half rice and half greens, or extra cucumber, to cut the carbs.
- Go easy on the sauce: 1 tbsp sesame oil ≈ 120 kcal.
- Half an avocado is plenty; it is the main source of fat after the oil.
History
Poke, meaning "to cut into pieces" in Hawaiian, began as a fishermen's snack of raw fish seasoned with salt and seaweed; soy sauce and sesame oil came with Japanese influence in Hawaii. The rice bowl format spread from Hawaii to the US mainland and worldwide in the 2010s.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Poke bowl and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →