Canned Tuna Poke Bowl (Printable)

Brighten your day with a fresh bowl of canned tuna, rice, veggies, and zesty poke-inspired sauce.

# What You'll Need:

→ Protein

01 - 1 can (5 oz) 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 shelled, cooked 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 soy sauce, rice vinegar, sesame oil, sriracha, and honey or maple syrup until well blended.
02 - In a separate bowl, flake the drained tuna 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 cucumber, avocado slices, shredded carrots, edamame beans, radish slices, and scallions over the rice in each bowl.
05 - Top each bowl with the dressed tuna.
06 - Drizzle remaining dressing over the bowls and garnish each with sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a sunny cafe lunch but comes together with pantry staples and fridge odds and ends.
  • The flavors, textures, and bright colors perk up your mood even on a gray day.
02 -
  • If your rice is too hot, the veggies wilt and avocado gets mushy—let it cool just enough to be warm, not steaming.
  • Tossing the tuna in the dressing separately prevents the flavors from vanishing into the rice.
03 -
  • Layer wet ingredients over drier ones so the rice stays fluffy, not soggy.
  • Swirling a little wasabi into your dressing gives bonus heat and depth.
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