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Photo of Tuna poke bowl by WW

Tuna poke bowl

Total Time
21 min
20 min
1 min
A feast for the eyes as well as the taste buds, this bowl of goodness is full of fresh and colourful veggies. If you don’t like raw fish, simply replace it with a cooked version. You could even use canned tuna, if you prefer.


Raw tuna

150 g, sashimi-grade, thinly sliced

Edamame beans

30 g, frozen

Mixed salad leaves

1 cup(s), (30g)

Cooked brown rice

½ cup(s), (85g)


½ medium, grated

Lebanese cucumber

½ medium, thinly sliced

Red radish

1 medium, thinly sliced

Pickled ginger

1 tbs

Green shallot(s)

1 individual, thinly sliced diagonally

Sesame seeds

½ tsp, black variety

Fresh ginger

½ tsp, finely grated

Reduced salt soy sauce

1 tbs

Mirin seasoning

½ tsp

Sesame oil

½ tsp


  1. To make marinade, stir all ingredients in a small bowl to combine. Place tuna in a medium bowl and drizzle with half the marinade, reserving the remaining. Set aside to marinate for 5 minutes.
  2. Add edamame to a saucepan of boiling water. Boil for 1 minute, then drain and refresh under cold water. Drain well.
  3. Arrange salad leaves, rice, carrot, cucumber, radish and edamame in a bowl.
  4. Top salad with tuna, pickled ginger, shallot and sesame seeds. Drizzle with reserved marinade to serve.