Tuna, Edamame & Cucumber Poke Bowl
This Tuna, Edamame & Cucumber Poke Bowl is a light, fresh, and beautifully balanced dish that’s perfect for lunch or dinner. It offers the perfect mix of sushi-style flavours and wholesome ingredients that come together in just a few simple steps. Packed with protein-rich tuna, crunchy edamame, refreshing cucumber, and aromatic spring onions, it’s a healthy meal that feels both nourishing and satisfying.
The beauty of this poke bowl lies in its versatility. While tuna is the hero here, you can easily swap it out for salmon, chicken, or tofu to suit your preferences or dietary needs. The dressing is a flavour bomb with a mix of soy, mirin, sesame oil, ginger, and a touch of heat from chilli paste or sriracha. It gently marinates the tuna, infusing it with layers of umami that carry through the entire bowl.
This recipe is perfect for busy individuals or small households looking for something quick and easy but still impressive. It can also be made ahead and is beginner-friendly, requiring just a few core kitchen skills. Plus, it’s freezer-friendly if you prepare the components separately.
Whether you’re new to poke bowls or already a fan, this version is a wonderful addition to your weekly meal rotation. Light, fresh, and full of texture, it’s a wholesome dish you’ll love to make again and again.
Tuna, Edamame & Cucumber Poke Bowl
Share Recipe Favourite Download PDFIngredients
- 1 cup sushi rice
- 2 tbsp rice wine vinegar
- 1 tsp caster sugar
- 0.25 tsp sea salt
- 200 g sashimi grade tuna finely diced across the grain
- 1 lebanese cucumber very thinly sliced into half moons
- 1 cup edamame beans thawed
- 4 spring onions finely sliced
- 2 tbsp sesame seeds toasted
- 1.5 tbsp light soy sauce
- 2 tsp dark soy sauce or kecap manis
- 2 tbsp mirin
- 2.5 tbsp sesame oil
- 2 tsp chilli paste or sriracha
- 1.5 tsp ginger very finely diced
Instructions
- Cook the sushi rice as per packet instructions. Make sure you leave the lid off while it comes to a boil, then place the lid on and don’t stir while simmering.
- In a small bowl, mix together the rice wine vinegar, sugar and salt. Once the rice has cooked, place it in a large bowl or spread out on a lined tray. Drizzle the rice wine vinegar mix on the rice and stir through. It will absorb the liquid.2 tbsp rice wine vinegar, 1 tsp caster sugar, 0.25 tsp sea salt
- For the dressing: Mix all the ingredients together. Pour half the dressing over the diced tuna and mix well.1.5 tbsp light soy sauce, 2 tsp dark soy sauce, 2 tbsp mirin, 2.5 tbsp sesame oil, 2 tsp chilli paste, 1.5 tsp ginger
- To assemble the poke bowl: Divide the rice into two bowls, then top with the tuna, cucumber, edamame, spring onion and sesame seeds. Drizzle over the remaining dressing and serve.200 g sashimi grade tuna, 1 lebanese cucumber, 1 cup edamame beans, 4 spring onions, 2 tbsp sesame seeds
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