Shawarma Spiced Tuna Poke Bowls

Name: Shawarma Spiced Tuna Poke Bowls
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¼ lb (560 g) sushi-grade ahi tuna, cut into ¾-inch cubes, cold from fishmonger, cubed; 1½ tsp (3 g) ground sumac; 1 tsp (2 g) ground cumin; ¾ tsp (1½ g) ground coriander; ¼ tsp (½ g) ground cinnamon; ½ tsp (1 g) smoked paprika; ¼ tsp (1.3 ml) freshly ground black pepper; ½ tsp (2½ ml) sea salt; 3 tbsp (45 ml) fresh lemon juice, freshly squeezed; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) low-sodium soy sauce; 3 cups (600 g) cooked jasmine rice, cooled, cooked and chilled or at room temperature; ¼ cup (60 ml) tahini (sesame paste); 3 tbsp (45 ml) warm water, warm (not hot); 2 tbsp (30 ml) fresh lemon juice, freshly squeezed; 1 clove (3 g) garlic, minced, minced; ½ medium (85 g) red onion, thinly sliced; 2 tbsp (30 ml) white vinegar or lemon juice; ¼ tsp (1.3 ml) sea salt; 1 medium (300 g) English cucumber, thinly sliced, thinly sliced; 2 medium (400 g) ripe avocado, halved, pitted, sliced, tossed with a squeeze of lemon; 1 cup (155 g) shelled edamame, chilled, steamed or boiled and chilled; 1 sheet (3 g) roasted nori sheets, cut into thin strips with scissors; 2 tbsp (20 g) toasted white sesame seeds; ¼ cup (10 g) fresh cilantro leaves, loosely packed, roughly chopped; 2 tbsp (6 g) fresh mint leaves, loosely packed, roughly torn (optional); 1 whole (50 g) lime, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

Fresh sushi-grade tuna marinated in warm shawarma spices and bright lemon juice, served over fragrant jasmine rice with a tahini drizzle and crisp, cool toppings. The spice blend—sumac, cumin, coriander, and cinnamon—brings the savory-tangy character of shawarma without cooking, while pickled red onions and fresh herbs complete the bowl. Ready in 20 minutes, this is elegant enough for guests yet simple enough for a weeknight dinner.

Prep: 20 min
Cook: —
Total: 20 min
Makes: 4 bowls (1¾ cups each)

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Ingredients

4 servings

1¼ lb (560 g) sushi-grade ahi tuna, cut into ¾-inch cubes, cold from fishmonger, cubed
1½ tsp (3 g) ground sumac
1 tsp (2 g) ground cumin
¾ tsp (1.5 g) ground coriander
¼ tsp (0.5 g) ground cinnamon
½ tsp (1 g) smoked paprika
¼ tsp (1.3 ml) freshly ground black pepper
½ tsp (2.5 ml) sea salt
3 tbsp (45 ml) fresh lemon juice, freshly squeezed
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) low-sodium soy sauce
3 cups (600 g) cooked jasmine rice, cooled, cooked and chilled or at room temperature
¼ cup (60 ml) tahini (sesame paste)
3 tbsp (45 ml) warm water, warm (not hot)
2 tbsp (30 ml) fresh lemon juice, freshly squeezed
1 clove (3 g) garlic, minced, minced
½ medium (85 g) red onion, thinly sliced
2 tbsp (30 ml) white vinegar or lemon juice
¼ tsp (1.3 ml) sea salt
1 medium (300 g) English cucumber, thinly sliced, thinly sliced
2 medium (400 g) ripe avocado, halved, pitted, sliced, tossed with a squeeze of lemon
1 cup (155 g) shelled edamame, chilled, steamed or boiled and chilled
1 sheet (3 g) roasted nori sheets, cut into thin strips with scissors
2 tbsp (20 g) toasted white sesame seeds
¼ cup (10 g) fresh cilantro leaves, loosely packed, roughly chopped
2 tbsp (6 g) fresh mint leaves, loosely packed, roughly torn (optional)
1 whole (50 g) lime, cut into wedges for serving (optional)

Equipment (6)

Large bowl (8-cup capacity)
Small bowl (2-cup capacity)
Small whisk
Knife and cutting board
Small saucepan for pickling onions
4 serving bowls or plates

Steps

Before you start

Buy sushi-grade tuna (usually labeled ahi) from a reputable fishmonger and use it the same day or next day
Cook jasmine rice ahead (up to 4 hours) and chill; reheat gently or serve at room temperature
Have all toppings prepped so assembly goes quickly once the tuna is marinated

1
Pickle the red onions
- Bring a small saucepan of water to a simmer (about 1 cup / 240 ml).
- Place the thinly sliced red onion in a small bowl and sprinkle with ¼ tsp sea salt.
- Pour the hot water over the onion, then add 2 tbsp (30 ml) white vinegar or lemon juice.
- Let sit at room temperature while you prepare the rest of the bowl—at least 5 minutes.
- This mellows the sharpness and creates a bright, lightly tangy topping.
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Ready when: Onions are slightly softened and translucent at the edges
Tip: Hot water mellows raw onion sharpness much faster than cold vinegar alone. Don't skip this step if you want mellow, sweet-tart onions rather than harsh ones.
2
Build the spice blend
- In a small bowl, whisk together 1.5 tsp sumac, 1 tsp ground cumin, ¾ tsp ground coriander, ¼ tsp ground cinnamon, ½ tsp smoked paprika, ¼ tsp freshly ground black pepper, and ½ tsp sea salt.
- This is the warm, tangy shawarma spice mix.
- Set aside.
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Ready when: Spices are evenly mixed, no clumps visible
Tip: Freshly ground spices taste brighter. If your cumin or coriander is older than 6 months, the bowl will taste less vibrant.
3
Marinate the tuna
- Place the cold cubed sushi-grade tuna in a large bowl.
- Add 3 tbsp (45 ml) fresh lemon juice, 2 tbsp (30 ml) extra-virgin olive oil, 1 tbsp (15 ml) low-sodium soy sauce, and all the spice blend from step 2.
- Gently fold everything together 2–3 times with a spatula, being careful not to break up the tuna cubes.
- The tuna should be evenly coated and glistening.
- Let sit at room temperature for 2–3 minutes only—the acid will begin to denature the surface of the raw fish, but we want the interior to stay firm and tender, not mushy.
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Ready when: Tuna is glossy and evenly coated with spices; no raw-looking spots visible
Tip: Don't marinate the raw tuna for more than 3–4 minutes total or it will become mushy and lose its tender bite. This isn't ceviche; the spices and acid are just to flavor and lightly soften the surface.
4
Make the tahini sauce
- In a small bowl, whisk together ¼ cup (60 ml) tahini, 3 tbsp (45 ml) warm water, 2 tbsp (30 ml) fresh lemon juice, and 1 minced garlic clove.
- Whisk until smooth and pourable (like heavy cream).
- Taste and adjust: add a pinch more salt if needed.
- If the sauce seems too thick, add a touch more warm water, 1 tsp at a time.
- Set aside.
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Ready when: Sauce is smooth, pourable, and consistent throughout
Tip: Tahini can seize and become thick if you add cold water or squeeze in lemon aggressively. Whisk slowly and gently, adding water a little at a time.
5
Assemble the bowls
- Divide the cooled jasmine rice evenly among 4 serving bowls (about ¾ cup / 150 g per bowl), creating a bed in the center and slightly up the sides.
- Divide the marinated tuna evenly on top of the rice in each bowl, along with a spoonful of the marinade juice (about 1 tbsp per bowl).
- Arrange the cucumber slices, avocado slices, and edamame around and on top of the tuna.
- Drain the pickled red onions and scatter them over each bowl.
- Drizzle each bowl with 2–3 tbsp (30–45 ml) tahini sauce.
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Ready when: All 4 bowls are composed and drizzled
Tip: Assemble bowls in the order listed (rice, then tuna, then vegetables) so the tuna stays on top and visible. Don't mix everything together or you'll lose the beautiful striped appearance.
6
Garnish and serve
- Top each bowl with a handful of nori strips, a scatter of toasted sesame seeds (about ½ tbsp per bowl), and a small handful of fresh cilantro.
- Add torn mint leaves if using.
- Set a lime wedge alongside each bowl.
- Serve immediately while the rice is still warm and the avocado and cucumber are crisp.
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Ready when: All garnishes are distributed and visible on each bowl
Tip: Add garnishes just before eating so the nori stays crispy and the herbs stay bright green. If you plate these more than a few minutes ahead, the nori will soften.

Good to know

Tips

Always buy sushi-grade fish from a reputable fishmonger, not the supermarket sushi section. Ask when it was cut and use it the same day if possible. Flash-frozen tuna labeled 'sushi-grade' is perfectly safe and often fresher than thawed fish.
The marinating time is crucial: 2–3 minutes is ideal. The lemon juice and soy sauce will denature the outside of the raw fish, giving it a subtle cooked texture, but the interior stays buttery. If you marinate longer than 4 minutes, the tuna becomes mushy throughout.
Toast your own sesame seeds if you have them, or buy pre-toasted to ensure maximum crunch and nuttiness. Store them in an airtight container in the fridge for up to 1 month.
Serve the bowls immediately after assembly. Every minute that passes, the avocado oxidizes slightly, the cucumber releases water, and the nori softens. This is a dish best eaten right away.

Make ahead

The jasmine rice can be cooked up to 4 hours ahead and chilled. The tahini sauce can be made up to 2 hours ahead. Assemble the bowls no more than 5 minutes before serving to keep the cucumber and avocado crisp and the nori from softening.

Storage & reheating

Best eaten fresh, immediately after assembly. Leftover marinated tuna keeps in a sealed container in the fridge for up to 1 day, but the texture will become softer as the acid continues to work. Rice keeps separately in the fridge in an airtight container for up to 3 days; reheat gently in the microwave with a splash of water or serve chilled. Tahini sauce keeps in the fridge for up to 3 days in a sealed jar; whisk again and add a little water if it thickens. Do not freeze individual components—the texture of raw fish, avocado, and cucumber does not recover well from freezing.

Substitutions

sushi-grade ahi tuna, cut into ¾-inch cubes → Sushi-grade wild salmon (same weight). Use salmon with the same dimensions and marinating time. The flavor will be richer and the result slightly more delicate. Salmon pairs beautifully with the shawarma spices.
tahini (sesame paste) → Greek yogurt mixed with 1 tbsp white miso and 2 tbsp warm water. This creates a tangier, creamier sauce similar in texture to tahini. Omit the garlic from the sauce recipe and add a squeeze of lemon. The result is lighter and more cooling.
ground sumac → ½ tsp grated lemon zest plus ½ tsp pomegranate molasses. If sumac is unavailable, this combination approximates the tart, fruity character. Reduce the plain lemon juice by 1 tbsp when using this swap to avoid over-sourness.
shelled edamame, chilled → Roasted chickpeas or blanched green beans. Chickpeas add a slightly nutty crunch; green beans stay crisper and more delicate. Both provide the same textural contrast without needing soy-adjacent ingredients.