Strawberry + Tuna Poke Bowl

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Prep Time30 min

Poke bowls are known for being fresh and delicious! Add strawberry to your tuna poke bowl for an extra bit of fresh and a dynamic flavor.

Strawberry + Tuna Poke Bowl


    For the rice:

  • 1 cup sushi rice, rinsed
  • 1.5 cup water
  • 2 tsp canola oil
  • 2 tsp rice wine vinegar
  • 2 tsp kosher salt
  • For the vinaigrette:

  • ½ tsp sesame oil
  • 4 tsp low sodium soy sauce
  • 3 T ponzu sauce
  • ½ tsp microplaned ginger (very finely grated)
  • ½ tsp kosher salt
  • For the tuna:

  • 3 cup (500 g) fresh tuna, medium diced
  • 2 jalapeno, stem/seeds removed and finely chopped
  • ⅔ cup strawberries, small diced + more to garnish
  • ½ cup jicama, peeled and small diced
  • 1 cup scallion greens, thinly sliced


      • Bring the water and rice to a simmer, turn the burner on low, cover, and cook for approximately 15 minutes or until the water is absorbed and the rice is tender
      • Once the rice is cooked, season with canola oil, rice wine vinegar, and salt
      • Whisk together the ingredients for the vinaigrette and toss with diced tuna
      • Toss the seasoned tuna with the jalapeno, strawberries, jicama, and scallions
      • Scoop rice into a bowl, top with the poke, and finish with fresh sliced strawberries

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!