Tuna Poke Bowl

A feast for the eyes as well as the taste buds, this WeightWatchers bowl of goodness is full of fresh and colourful vegies.

If you don’t like raw fish, simply replace it with a cooked version. You could even use canned tuna, if you prefer.

Serves: 1

Preparation: 20 minutes

Cook: 1 minute


  • 150g raw sashimi-grade tuna, thinly sliced
  • 30g frozen shelled edamame
  • 1 cup (30g) mixed salad leaves
  • 1/2 cup (85g) cooked brown rice
  • 1/2 carrot, grated
  • 1/2 Lebanese cucumber, thinly sliced
  • 1 red radish, thinly sliced
  • 1 tablespoon pickled ginger
  • 1 green shallot (spring onion), thinly sliced diagonally
  • 1/2 teaspoon black sesame seeds

Soy and ginger marinade:

  • 1/2 teaspoon finely grated fresh ginger
  • 1 tablespoon salt-reduced soy sauce
  • 1/2 teaspoon mirin seasoning
  • 1/2 teaspoon sesame oil


To make the marinade, stir all ingredients in a small bowl to combine. Place tuna in a medium bowl and drizzle with half the marinade, reserving the remaining. Set aside to marinate for five minutes.
Add edamame to a saucepan of boiling water. Boil for one minute, then drain and refresh under cold water. Drain well.
Arrange salad leaves, rice, carrot, cucumber, radish and edamame in a bowl.
Top salad with tuna, pickled ginger, shallot and sesame seeds. Drizzle with reserved marinade to serve.

This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.

Do you like raw fish? Have you tried a poke bowl? Why not share your experiences in the comments section below?

Also read: Cinnamon Pudding Mug Muffin

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