# Tuna Poke Bowls with Avocado, Cucumber, Winter Citrus and Nori > Cool tuna cubes get a light coating of tamari, sesame oil, ginger and scallion, with warm rice underneath and crisp nori alongside. Avocado, cucumber and a little winter citrus bring creamy, crunchy and bright contrasts, while pickled ginger keeps each bite lively. - URL: https://www.chezjk.com/recipes/home-poke-bowls-with-seaforager-tuna - Author: Jonathan Katzman - Cooked and photographed: 2023-01-05 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Tuna Poke Bowls with Avocado, Cucumber, Winter Citrus and Nori](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F8efd73ceba6ff69d.jpg) ## White Rice Lightly seasoned rice catches the poke dressing without competing with the tuna. Letting it cool slightly protects the texture and temperature of the raw fish. ### Ingredients - 1½ cups short-grain white rice - 1¾ cups water, or the amount specified for your rice - ¼ teaspoon fine sea salt ### Instructions 1. Rinse the rice in several changes of cold water until the water is mostly clear, then drain well. 2. Combine the rice, water and salt in a saucepan. Bring to a boil, cover and reduce the heat to low. Cook for about 15 minutes, or according to the package instructions, until the water is absorbed. 3. Remove from the heat and rest, covered, for 10 minutes. Fluff gently and spread slightly to release steam; serve warm rather than piping hot. ## Ginger–Sesame Tuna Poke A brief toss seasons the tuna while preserving its clean flavor and supple texture. Tamari supplies umami, with sesame oil for richness and a small amount of vinegar for balance. ### Ingredients - 1½ lb tuna suitable for raw consumption, kept refrigerated - 3 tablespoons gluten-free tamari - 2 teaspoons toasted sesame oil - 2 teaspoons unseasoned rice vinegar - 2 teaspoons finely grated fresh ginger - 4 scallions, thinly sliced - ¼ teaspoon crushed red chile flakes, or to taste ### Instructions 1. Pat the chilled tuna dry and cut into generous ¾-inch cubes using a sharp knife. Return it to the refrigerator while preparing the seasoning. 2. Whisk together the tamari, sesame oil, rice vinegar, ginger and chile flakes. 3. Just before serving, gently toss the tuna and scallions with the dressing. Start with three-quarters of the dressing, then add more only as needed to lightly coat the fish. 4. Keep refrigerated until the bowls are ready to assemble, ideally serving within 10–15 minutes of dressing. ### Notes - Buy tuna from a trusted supplier who confirms it is appropriate for raw consumption and has received any necessary parasite-control treatment; freshness alone is not a safety guarantee. - For pregnant, older or immunocompromised diners, serve fully cooked tuna instead, cooked to 145°F at the center. ## Avocado, Cucumber and Winter Citrus Avocado softens the salty dressing while cucumber provides a clean crunch. A little citrus adds juicy acidity without turning the bowl into a fruit salad. ### Ingredients - 2 ripe avocados - 1 English cucumber - 2 mandarins, peeled and separated into segments, optional - 2 teaspoons fresh lime juice - 1 pinch fine sea salt ### Instructions 1. Slice the cucumber thinly on a diagonal and keep chilled. 2. Halve and pit the avocados, then scoop out in large pieces. Toss gently with the lime juice and a pinch of salt. 3. Remove any seeds and loose strings from the mandarins, if using. Keep the toppings separate until assembly. ## Nori, Sesame, Cilantro and Pickles Nori and toasted sesame echo the tuna's savory seasoning, while cilantro and pickled ginger add freshness and sharp contrast. Adding the nori last keeps it crisp. ### Ingredients - 1 tablespoon white sesame seeds - 1 tablespoon black sesame seeds - 4 sheets plain toasted nori, torn into large pieces - ½ cup roughly chopped cilantro leaves and tender stems - ¼ cup gluten-free pickled ginger, drained - ¼ cup gluten-free pickled mustard greens, drained and chopped, optional ### Instructions 1. Toast the sesame seeds in a dry skillet over medium-low heat for 1–2 minutes, stirring, until fragrant. Transfer immediately to a plate to cool. 2. Drain the pickles well so their brine does not flood the bowls. 3. Keep the nori dry and separate from the cilantro and pickles until serving. Scatter sesame over both the tuna and fresh toppings. ### Notes - Check prepared pickles for gluten-containing seasonings. ## Overall Timing / Workflow Prepare the rice and toppings first so the tuna stays cold and is dressed only at the last moment. ### Instructions 1. 0:00 — Rinse and start the rice. 2. 0:05 — Toast the sesame seeds, drain the pickles and prepare the cucumber, citrus and cilantro. 3. 0:15 — Mix the poke dressing, cube the tuna and return the fish to the refrigerator. 4. 0:25 — Fluff the rice and let excess steam escape. Cut and season the avocado. 5. 0:30 — Dress the tuna, assemble the bowls and add the nori immediately before serving. ## Plating Distinct sections preserve the contrast between cool tuna, creamy avocado and crisp cucumber while letting the dressing reach the rice underneath. ### Instructions 1. Divide the warm rice among four wide bowls in a shallow layer. 2. Mound the tuna over one half of each bowl. Arrange the avocado, overlapping cucumber slices and optional citrus in separate sections on the other half. 3. Nestle pickled ginger and optional pickled greens beside the tuna. Add cilantro near the center and sprinkle sesame seeds generously over the bowl. 4. Tuck the nori along one edge just before serving, leaving part of each piece above the moist ingredients. ## Leftover Path Keeping the components separate prevents soggy nori and protects the quality of the rice and vegetables. Raw tuna requires the shortest storage window. ### Instructions 1. Refrigerate unused components promptly in separate covered containers at 40°F or below. Keep nori airtight at room temperature. 2. For best quality, buy only enough tuna to eat the same day. If continuously refrigerated, use leftover tuna within 24 hours, preferably cooked to 145°F rather than served raw again. 3. Cool leftover rice promptly in a shallow container and refrigerate within 2 hours. Use within 3–4 days and reheat until steaming hot. 4. Use cucumber, citrus and cilantro within 1–2 days; avocado is best eaten the same day. Discard fish or assembled bowls left at room temperature for more than 2 hours. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.