Canned Tuna Poke Bowl (Printable)

Flaky canned tuna pairs with fresh veggies and a tangy dressing for a bright, flavorful bowl ready in minutes.

# What You'll Need:

→ Protein

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

→ Rice Base

02 - 2 cups cooked sushi rice

→ Vegetables & Toppings

03 - ½ cup diced cucumber
04 - ½ ripe avocado, sliced
05 - ¼ cup shredded carrots
06 - ¼ cup shelled, cooked edamame beans
07 - 2 radishes, thinly sliced
08 - 2 tablespoons thinly sliced scallions
09 - 1 teaspoon sesame seeds (white or black)

→ Dressing

10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 teaspoon sriracha (optional)
14 - ½ teaspoon honey or maple syrup

# How To:

01 - Whisk soy sauce, rice vinegar, sesame oil, sriracha, and honey or maple syrup in a small bowl until combined.
02 - Flake the drained tuna and gently toss with 1 tablespoon of the prepared dressing. Set aside.
03 - Divide cooked sushi rice evenly between two serving bowls.
04 - Layer cucumber, avocado, shredded carrots, edamame, radishes, and scallions atop the rice in each bowl.
05 - Place the dressed tuna over the vegetable layer in each bowl.
06 - Drizzle remaining dressing over the bowls, sprinkle sesame seeds on top, and serve immediately.

# Expert Tips:

01 -
  • You get the flavor-packed excitement of a poke bowl in under 15 minutes, no fancy sushi-grade fish required.
  • It’s endlessly customizable so you can clean out your produce drawer and still impress yourself.
02 -
  • Don’t skip draining the tuna really well—too much liquid will drown out all the bright flavors and make your rice soggy.
  • Adding the dressing to the tuna before assembling the bowls distributes the flavor way more evenly than just pouring it over the top.
03 -
  • Warming the rice just slightly before building the bowl helps everything meld together, but don’t add hot rice—it’ll wilt the veg.
  • A pinch of flaky salt or a tiny squeeze of lime over the top is what takes this from good to craveable.
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