Canned Tuna Poke Bowl (Printable)

Canned tuna combines with vegetables, rice, and zesty dressing for a vibrant and satisfying bowl.

# What You Need:

→ Protein

01 - 1 (5 oz) can tuna in water, drained

→ Rice Base

02 - 2 cups cooked sushi rice

→ Vegetables & Toppings

03 - 1/2 cup diced cucumber
04 - 1/2 ripe avocado, sliced
05 - 1/4 cup shredded carrots
06 - 1/4 cup cooked shelled edamame beans
07 - 2 radishes, thinly sliced
08 - 2 tablespoons thinly sliced scallions
09 - 1 teaspoon sesame seeds

→ Dressing

10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 teaspoon sriracha (optional)
14 - 1/2 teaspoon honey or maple syrup

# Directions:

01 - In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, sriracha, and honey or maple syrup until well combined.
02 - Flake the drained tuna into a separate bowl and gently toss with 1 tablespoon of the prepared dressing. Set aside.
03 - Divide the cooked sushi rice evenly between two serving bowls.
04 - Arrange the diced cucumber, sliced avocado, shredded carrots, cooked edamame, sliced radishes, and scallions on top of the rice.
05 - Spoon the dressed tuna onto each bowl.
06 - Drizzle the remaining dressing evenly over the contents of both bowls.
07 - Sprinkle sesame seeds on top and serve immediately.

# Expert Advice:

01 -
  • You can make this bowl in less than 20 minutes and still impress yourself with all the punchy flavors.
  • I love how using canned tuna makes it budget-friendly and approachable but still feels nourishing and vibrant.
02 -
  • Too much dressing turns the rice soggy—always start with less, you can add more later.
  • I learned that flaking the tuna gently preserves texture and keeps it from becoming a mushy paste.
03 -
  • Let your rice cool slightly before building the bowl so the toppings stay crisp and avocado doesn’t melt.
  • Add a pinch of chili flakes or a splash more vinegar if the bowl seems flat—your tastebuds will thank you.
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