This recipe isn’t your grandma’s tuna salad, I can guarantee you that! We’re taking a vibrant detour to Hawaii with this fantastic poke bowl featuring a sweet and spicy corn salsa. It's a delightful combination of fresh flavors and textures that’s surprisingly easy to make. Trust me, even a kitchen novice can pull this off. And if I can do it, anyone can!

I first discovered poke bowls during a trip to Honolulu a few years ago. The sheer freshness and the explosion of flavors completely blew my mind! It’s refreshing, healthy, and wonderfully customizable. Seriously, add what you like! That’s what makes it so enjoyable. Since then, I've been on a mission to recreate that taste sensation at home. And after many attempts, I think I've finally cracked the code. Get ready for a flavor explosion!

Poke Bowl with Corn Salsa

Name: Poke-Bowl-with-Corn-Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: One-Bowl-Meals
Ingredients: 1 cup Sushi Rice; 6 oz Ahi Tuna (Sushi-grade); 1 cup Fresh Corn Kernels; 1/2 Jalapeño Pepper; 1/4 cup Red Onion; 1/4 cup Cilantro; 2 tbsp Lime Juice; 1 tbsp Olive Oil; 1/2 tsp Chili Powder; 1 tbsp Soy Sauce; 1 tbsp Sesame Oil; 1 tsp Ginger

This recipe shows you how to make a delicious and refreshing poke bowl with a vibrant corn salsa, perfect for a light lunch or dinner. It's easier than you think!

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

📖 Instructions

First, let's tackle the corn salsa. Grab a cutting board and finely dice one cup of fresh corn kernels. If you’re using frozen corn, thaw it completely and drain well. Then, finely chop about half a jalapeño pepper (remove the seeds and membranes if you want less heat!). I like to wear gloves for this to avoid burning my fingers later, you know? Next, add about 1/4 cup of finely chopped red onion and about 1/4 cup of chopped cilantro to the bowl.
In a small saucepan, combine 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, and a pinch of salt and pepper. Bring this mixture to a gentle simmer, and then pour it over the corn mixture. Stir well to combine. You should smell that fantastic aroma now; if not, check your sense of smell! The salsa is ready to be set aside. It's perfectly fine to make this way in advance and keep it chilled.
Now, for the rice. Cook 1 cup of sushi rice according to the package directions. Fluff it with a fork after cooking. You want nice separated grains and not some rice cake, okay?. Seasoned sushi rice is the best. I usually sprinkle some sesame seeds on after its cooked
Next up, the star of the show—the ahi tuna! If using sushi-grade tuna, cut it into bite-sized cubes. If not using sushi grade (I usually do, just to be safe) make sure to cook it thoroughly to an internal temp of 145 degrees! Marinate the tuna cubes in 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and a teaspoon of ginger for at least 15 minutes (longer is better!).
Finally, assemble your poke bowls! Place a bed of sushi rice in each bowl, then top with the marinated ahi tuna. Spoon the delicious corn salsa generously over the tuna. I really pile it on. Give it a good mix once you add everything! You can garnish with extra cilantro, sesame seeds, or avocado slices if you’re feeling fancy. But sometimes simple is just better.
Serve immediately and enjoy! This dish is seriously refreshing and satisfying. It's perfect for a light lunch or a flavorful dinner. Let me know what you think in the comments! I’d love to hear about your poke bowl adventures

📝 Notes

For a milder salsa, remove the seeds and membranes from the jalapeño.
Feel free to add other vegetables to the salsa, such as bell peppers or avocado.
If you don’t have sushi-grade tuna, you can use another type of tuna but make sure it is cooked to a safe internal temperature.
Leftovers can be stored in the refrigerator for up to 3 days but the salsa is best fresh