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Canned tuna poke bowl with cucumber, carrot, avocado and sriracha mayo over rice

Pantry Tuna Poke Bowls

A no-cook poke style bowl built from canned tuna, soy sesame dressing, and whatever crunchy vegetables are in the fridge.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Calories: 540
Ingredients Method

Ingredients
  

  • 4 cans tuna in water, drained well 5 oz / 142g cans, solid or chunk
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp fresh ginger, grated optional
  • 3 tbsp mayonnaise Kewpie if you have it
  • 2 tsp sriracha more or less to taste
  • 4 cups cooked short grain rice warm or room temperature
  • 1 cup shelled edamame thawed from frozen
  • 1 avocado, sliced
  • 1 cucumber, thinly sliced
  • 1 carrot, shredded
  • 2 scallions, sliced
  • 1 tbsp sesame seeds

Method
 

  1. Drain the tuna hard. Press it in the can lid or a sieve until no more water comes out. Watery tuna makes watery dressing, and that is the number one way this bowl goes wrong.
  2. Whisk the soy sauce, sesame oil, rice vinegar, sugar, and ginger in a medium bowl.
  3. Add the tuna in big pieces and fold gently two or three times. You want chunks coated in dressing, not tuna salad. Let it sit 5 minutes to absorb.
  4. Stir the mayonnaise and sriracha together. Thin with a teaspoon of water until it drizzles off a spoon.
  5. Divide the rice between four bowls. Arrange the tuna, edamame, avocado, cucumber, and carrot on top in sections.
  6. Drizzle with the sriracha mayo, then finish with scallions and sesame seeds.