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
  • 1½ cups water
  • 2 teaspoons canola oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons kosher salt
  • For the Vinaigrette:

  • ½ teaspoon sesame oil
  • 4 teaspoons low sodium soy sauce
  • 3 tablespoons ponzu sauce
  • ½ teaspoon microplaned ginger (very finely grated)
  • ½ teaspoon kosher salt
  • For the Tuna:

  • 3 cup (500 g) fresh tuna, medium diced
  • 2 jalapenos, stem/seeds removed and finely chopped
  • ⅔ cup California Giant 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.
Strawberry + Tuna Poke Bowl

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!