Poke Meal Prep Bowls

How to Make Poke Meal Prep Bowls

1. 1

   Step 1: Cook and season the rice

   Rinse the sushi rice under cold water until the water runs clear. Cook with 2 1/4 cups water (or according to package directions) until tender, then fluff and fold in the rice vinegar while still warm; let cool to room temperature.

   For this step

   • 2 cupsSushi (short-grain) rice, uncooked
   • 3 tbspRice vinegar
   
2. 2

   Step 2: Prep and marinate the tuna

   Cube the sushi-grade tuna into bite-sized pieces. In a bowl combine soy sauce, sesame oil and half the sliced green onions, then toss the tuna gently to coat and let sit 10–15 minutes while other components are prepared.

   For this step

   • 1 lbSushi-grade ahi tuna, trimmed
   • 4 tbspLow-sodium soy sauce
   • 2 tspSesame oil
   • 3 stalksGreen onions (scallions), thinly sliced
   
3. 3

   Step 3: Prepare the vegetables

   Thinly slice the cucumber and dice or slice the avocados. Keep the avocado separate if you plan to store bowls more than a day to minimize browning. Reserve remaining green onions for garnish.

   For this step

   • 1 mediumEnglish cucumber, halved and thinly sliced
   • 2 mediumAvocado, ripe
   
4. 4

   Step 4: Make the sriracha mayo

   Whisk together the mayonnaise and sriracha until smooth, adjusting the sriracha to your heat preference. Taste and add a tiny splash of water or lime if you want a thinner drizzle.

   For this step

   • 3 tbspMayonnaise
   • 1 tbspSriracha hot sauce
   
5. 5

   Step 5: Assemble and store

   Divide the rice among four meal-prep containers, top with marinated tuna, cucumber and avocado. Drizzle with sriracha mayo and sprinkle reserved green onions. Refrigerate up to 3 days; if packing for later, store sauce separately and add avocado just before eating for best texture.
   

1. Rinse the sushi rice under cold water until the water runs clear. Cook with 2 1/4 cups water (or according to package directions) until tender, then fluff and fold in the rice vinegar while still warm; let cool to room temperature.
2. Cube the sushi-grade tuna into bite-sized pieces. In a bowl combine soy sauce, sesame oil and half the sliced green onions, then toss the tuna gently to coat and let sit 10–15 minutes while other components are prepared.
3. Thinly slice the cucumber and dice or slice the avocados. Keep the avocado separate if you plan to store bowls more than a day to minimize browning. Reserve remaining green onions for garnish.
4. Whisk together the mayonnaise and sriracha until smooth, adjusting the sriracha to your heat preference. Taste and add a tiny splash of water or lime if you want a thinner drizzle.
5. Divide the rice among four meal-prep containers, top with marinated tuna, cucumber and avocado. Drizzle with sriracha mayo and sprinkle reserved green onions. Refrigerate up to 3 days; if packing for later, store sauce separately and add avocado just before eating for best texture.