Canned Tuna Poke Bowl

Quick fresh poke bowl with tuna, veggies, and zesty dressing—easy, delicious, and ready in 15 minutes.

# What You'll Need:

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

02 - 2 cups cooked sushi rice

03 - Brown rice or cauliflower rice may be substituted

04 - 1/2 cup diced cucumber

05 - 1/2 ripe avocado, sliced

06 - 1/4 cup shredded carrots

07 - 1/4 cup shelled, cooked edamame beans

08 - 2 radishes, thinly sliced

09 - 2 tablespoons thinly sliced scallions

10 - 1 teaspoon sesame seeds

11 - 2 tablespoons soy sauce

12 - 1 tablespoon rice vinegar

13 - 1 teaspoon sesame oil

14 - 1 teaspoon sriracha (optional)

15 - 1/2 teaspoon honey or maple syrup

01 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, and honey or maple syrup until well combined.

02 - In a separate bowl, flake the drained tuna and gently toss with 1 tablespoon of the prepared dressing. Set aside.

03 - Evenly divide the cooked sushi rice between two serving bowls.

04 - Arrange the cucumber, avocado, shredded carrots, edamame, radishes, and scallions over the rice.

05 - Place the dressed tuna on top of each bowl.

06 - Drizzle the remaining dressing over the bowls and sprinkle with sesame seeds. Serve immediately.

01 -

This version comes together in 15 minutes, so you don’t need to starve while contemplating dinner.
The combination of crunchy, creamy, and tangy never disappoints, and the toppings can change based on your mood or what’s hiding in your crisper.

02 -

Using tuna packed in oil made the first version unexpectedly heavy—it’s best to stick with tuna in water.
I learned not to pour hot dressing over the veggies; it keeps everything crisp and fresh if you let the dressing cool slightly.

03 -

Assembling all your toppings before starting makes for a stress-free, joyful build.
Taste the dressing before using—it’s easier to adjust the saltiness or sweetness upfront than after.