# Tuna Poke Bowls with Seaweed, Avocado, Broccoli and Kimchi > Cool, sesame-slicked tuna meets warm rice, buttery avocado and crisp cucumber, with broccoli and seaweed making this a generously vegetable-filled bowl. Kimchi, chile tamari and a little gochujang sauce bring the salty, bright heat, while nori lets you turn a few bites into hand rolls. - URL: https://www.chezjk.com/recipes/simple-ahi-poke-bowls-with-nori-quick-pickles-kimchi - Author: Jonathan Katzman - Cooked and photographed: 2022-10-27 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Tuna Poke Bowls with Seaweed, Avocado, Broccoli and Kimchi](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F185a467124c13895.jpg) ## Sesame-Tamari Tuna Poke A short seasoning time preserves the fish's clean texture while tamari, sesame oil and alliums give it savory depth. ### Ingredients - 1.5 lb tuna suitable for raw consumption, purchased from a trusted fishmonger and kept refrigerated - 3 tbsp gluten-free tamari - 2 tsp toasted sesame oil - 2 tsp unseasoned rice vinegar - 3 scallions, thinly sliced - 1 small shallot, finely sliced - 1 tbsp mixed toasted white and black sesame seeds ### Instructions 1. Keep the tuna cold while preparing the other bowl components. Pat dry, remove any tough connective tissue and cut into 3/4-inch cubes using a clean knife and board. 2. Whisk together the tamari, sesame oil and rice vinegar. Fold in the tuna, scallions, shallot and sesame seeds. 3. Refrigerate for 5–10 minutes, then taste a piece and adjust with a little more tamari if needed. Serve promptly, keeping the serving bowl over ice if setting out a topping bar. ### Notes - Ask the fishmonger specifically about suitability for raw consumption and any required parasite-control freezing; a 'sushi-grade' label alone is not a safety guarantee. - Raw fish is not recommended for pregnant people, young children, older adults or anyone immunocompromised. For those diners, cook a separate portion of fish to 145°F before seasoning. ## Steamed White Rice Short-grain rice catches the dressing and gives the cold fish and crunchy toppings a soft, gently warm base. ### Ingredients - 1.5 cups short-grain white rice - 1.75 cups water, or the amount specified for your rice ### Instructions 1. Rinse the rice in several changes of cold water until the water is mostly clear, then drain well. 2. Combine with the water in a small heavy saucepan. Bring to a boil, cover and reduce the heat to very low. Cook for 15–18 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 portion into bowls a few minutes before adding the fish so the rice is warm rather than steaming hot. ## Sesame Broccoli Brief blanching keeps the broccoli bright and crisp-tender; a restrained sesame dressing ties it to the poke without overwhelming it. ### Ingredients - 12 oz broccoli or broccolini, cut into bite-size florets and thin stem pieces - 1 tsp toasted sesame oil - 2 tsp unseasoned rice vinegar - to taste fine sea salt ### Instructions 1. Bring a saucepan of salted water to a boil and prepare a bowl of ice water. 2. Add the broccoli and blanch for 2–3 minutes, until bright green and just tender at the stem. Transfer to the ice water, then drain and dry thoroughly. 3. Toss with sesame oil, rice vinegar and a pinch of salt. Serve cool or at room temperature. ## Lightly Dressed Wakame Tender seaweed brings a mineral, oceanic counterpoint to the rich fish and avocado without the sweetness of many prepared seaweed salads. ### Ingredients - 0.5 oz plain dried wakame - 2 tsp unseasoned rice vinegar - 1 tsp gluten-free tamari - 1 tsp toasted sesame oil ### Instructions 1. Soak the wakame in plenty of cold water for 5–10 minutes, or according to its package, until fully expanded and tender. 2. Drain, rinse and squeeze gently to remove excess water. Cut any large pieces into bite-size ribbons. 3. Toss with rice vinegar, tamari and sesame oil. Chill until serving. ### Notes - Seaweed expands substantially; hydrate it before deciding whether the bowls need more. ## Avocado, Cucumber, Herbs and Nori Avocado adds richness, cucumber provides crunch, and fresh herbs keep the bowl lively. Dry nori supplies a crisp finish and doubles as a wrapper. ### Ingredients - 2 ripe avocados - 3 Persian cucumbers - 0.5 cup roughly chopped cilantro - 0.25 cup chopped chives or garlic chives - 4 plain toasted nori sheets - 2 tsp mixed toasted white and black sesame seeds ### Instructions 1. Slice the cucumbers into thin rounds or half-moons. Cut the avocados into generous bite-size pieces just before serving. 2. Place the avocado, cucumber, cilantro and chives in separate serving bowls. 3. Cut or tear the nori into hand-size rectangles and keep dry until serving. Reserve the sesame seeds for finishing the bowls. ## Chile Tamari Thinly sliced chile infuses the tamari with clean heat, giving each diner control over salt and spice. ### Ingredients - 1 jalapeño or serrano, thinly sliced - 3 tbsp gluten-free tamari - 1 tbsp unseasoned rice vinegar - 1 tbsp water ### Instructions 1. Combine the sliced chile, tamari, rice vinegar and water in a small bowl. 2. Let stand for at least 15 minutes. Serve with a small spoon so diners can add a few drops or chile slices rather than flooding the rice. ## Gochujang Drizzling Sauce A small amount of tangy fermented-chile sauce adds heat and depth while leaving the tuna's sesame-tamari seasoning distinct. ### Ingredients - 2 tbsp gluten-free gochujang - 1 tbsp unseasoned rice vinegar - 1 tsp honey - 0.5 tsp toasted sesame oil - 1–2 tbsp water ### Instructions 1. Whisk the gochujang, rice vinegar, honey and sesame oil together. 2. Add water a teaspoon at a time until the sauce falls easily from a spoon. Taste before adding all the honey, since gochujang varies in sweetness. 3. Serve separately for light drizzling. ### Notes - Check the gochujang label: many varieties contain wheat. ## Cabbage and Radish Kimchi Fermented cabbage and radish bring acidity, chile heat and a crunchy contrast to the soft rice and raw fish. ### Ingredients - 0.75 cup prepared gluten-free napa cabbage kimchi - 0.75 cup prepared gluten-free radish kimchi ### Instructions 1. Cut any long cabbage leaves or large radish wedges into manageable pieces, retaining a little of their seasoning. 2. Arrange both kimchis in a shared side dish or small individual dishes and serve cold. ### Notes - Choose kimchi without meat-based additions; seafood-seasoned or vegan versions both suit this meal. ## Overall Timing / Workflow Prepare the rice and vegetables first, then cut and season the fish at the last moment so the bowl has contrasting temperatures without warming the raw tuna. ### Instructions 1. 0:00 — Rinse and start the rice. Keep the tuna refrigerated. 2. 0:05 — Soak the wakame, make the chile tamari and whisk the gochujang sauce. 3. 0:15 — Blanch and chill the broccoli, then drain and dress the seaweed. 4. 0:25 — Slice the cucumbers, chop the herbs, portion the kimchi and cut the nori. 5. 0:30 — Cube and season the tuna; refrigerate briefly. Cut the avocado and fluff the rice. 6. 0:40 — Assemble the bowls and serve immediately, with the sauces and kimchi alongside. ## Plating Distinct clusters preserve the contrast between dressed fish, crisp vegetables and tender seaweed, and let each bite be assembled differently. ### Instructions 1. Divide the warm, not hot, rice among four wide bowls. 2. Spoon the tuna over the center, leaving room for separate clusters of cucumber, avocado, broccoli and wakame. 3. Scatter cilantro, chives and the reserved sesame seeds over the top. Tuck nori along the rim just before serving, or pass it separately to keep it crisp. 4. Serve the kimchi, chile tamari and gochujang sauce on the side. ## Leftover Path Storing the components separately protects their textures and makes it easier to handle raw fish and cooked rice safely. ### Instructions 1. Only save tuna that has remained properly chilled. Refrigerate immediately at 40°F or below and use within 24 hours; discard fish left out for more than 2 hours, or 1 hour above 90°F. 2. For a cooked leftover meal, simmer the refrigerated tuna in a little water until it reaches 145°F, then serve over reheated rice with the vegetables. 3. Cool leftover rice promptly in a shallow container and refrigerate within 2 hours. Use within 3–4 days and reheat until steaming throughout. 4. Refrigerate the broccoli, seaweed, cucumber and sauces separately and use within 2–3 days. Use cut avocado by the next day and keep nori airtight at room temperature. --- 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.