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Sous Vide Tuna Poke Bowl Recipe

Poke bowls are becoming more and more popular and showing up in restaurants around the country. The combination of fresh fish, an acidic dressing, and crisp vegetables is always satisfying. Many poke bowls are served cold, but I think heating the tuna in a low temperature bath allows more of the flavor to come through when you eat it. It also firms up the fish some as well. Be sure to use high quality tuna because you are still eating it raw. This also works well with salmon or other common sushi fish. Feel free to mix up the toppings or grains to anything you have on hand.

Sous vide tuna poke bowl 1

Note: You can learn more about tuna from my How to sous vide tuna or view all my sous vide fish articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Tuna Poke Bowl Recipe

  • Published: March 04, 2019
  • By Jason Logsdon
  • Total Time: 50 Minutes
  • Cooks: 110°F (43.3°C) for 20 to 40 minutes
  • Serves: 4

Ingredients for Sous Vide Tuna Poke Bowl

Sous vide tuna poke bowl 4
  • For the Sous Vide Tuna

  • 1/2 pound yellowfin tuna, diced (225g)
  • For the Dressing

  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sriracha sauce
  • To Assemble

  • 1 cup cooked wheat berries
  • 1 cup cooked Bulgar wheat
  • 2 avocados, diced
  • 1/4 red onion, thinly sliced
  • 1 cucumber, diced
  • 1 scallion, thinly sliced
  • Sesame seeds

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Cooking Instructions for Sous Vide Tuna Poke Bowl

For the Sous Vide Tuna

Preheat a water bath to 110°F (43.3°C).

Liberally salt and pepper the tuna then place in a sous vide bag and seal. Let the tuna sit for 30 minutes for the dry brine to take effect. Cook the tuna for 20 to 40 minutes, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Dressing

Whisk all the ingredients together then salt and pepper to taste.

To Assemble

Remove the tuna from the bag.

Sous vide tuna poke bowl

Place the wheat berries and Bulgur in a bowl. Top with the tuna, avocados, red onion, and cucumber. Drizzle the dressing over the top. Sprinkle with the scallions and sesame seeds then serve.

Nutritional Information for Tuna Poke Bowl

  • Calories: 480
  • Fat: 26g
  • Protein: 25g
  • Carbohydrate: 44g
  • Fiber: 15g
  • Sugar: 8g
  • Cholesterol: 22mg

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Tuna Poke Bowl Recipe

PT50M 4 Ingredients: 1/2 pound yellowfin tuna diced (225g) 1/4 cup soy sauce 2 tablespoons sesame oil 2 tablespoons fresh lime juice 1 tablespoon fresh lemon juice 1 teaspoon sriracha sauce 1 cup cooked wheat berries 1 cup cooked Bulgar wheat 2 avocados diced 1/4 red onion thinly sliced 1 cucumber diced 1 scallion thinly sliced Sesame seeds
4.5714 stars - based on 7 reviews
Today's popular poke bowls combine fresh fish, an acidic dressing, and crisp vegetables. Many are served cold, but heating the tuna in a low temp sous vide bath increases flavor and firms up the fish.
1 Serving

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All tags for this article: Fish, Grains, Sous Vide, Sous Vide Fish , Sous Vide Tuna


Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.