Tuna Poke Bowls (Lazy Man's Sushi)

Prep time: ~1 hour (rice is most time consuming)

Serves 4

We got turned onto poke during a trip to Hawaii a few years ago and it immediately became one of our favorite foods. On the boat, this was our go-to lunch or dinner when we had tuna on hand and weren’t up for rolling sushi. Choose from two sauce/flavor recipes below for a classic recipe, or a jazzier versions with mango and extra jalepeno!



  • 1 lb sushi grade tuna

  • 1 cup sushi rice (should be a white short-grain rice, often specifically labeled for sushi)

  • 3-4 green onions

  • 1 jalepeno

  • 1 mango or avocado (optional)

  • 1/4 cup soy sauce

  • 2 Tablespoons rice vinegar

  • 2 teaspoons sugar

  • 1 Tablespoon sesame oil

  • 1 teaspoon grated fresh ginger

  • 1 Tablespoon sesame seeds

  • Salt

What to do:

Prepare rice

  • Note: Detailed instructions can be found on epicurious.com, but here are the basics. There are a lot of subtleties to making a perfect sushi rice you can study up on on the internet. Luckily, using sushi rice in a poke bowl is more forgiving than using in sushi rolls.

  • Rinse your rice in a bowl and strain through several changes of water until the water runs pretty clear, not dark and murky

  • Fill saucepan with 1 cup water, 1 cup rice

  • Turn stove to medium high, bring to a boil, then reduce to simmer

  • Simmer for 10-15 minutes until water is absorbed.

  • Remove from heat, let stand for 10 minutes

  • Mix 2 teaspoons rice vinegar with 2 teaspoons sugar, and 1 teaspoon salt in a small saucepan over stove, or in microwave until dissolved

  • Transfer rice to a mixing bowl and toss with rice vinegar/sugar mixture. Toss periodically until cooled to room temp

Prepare fish

  • Cut fish into 1/2 to 1 inch cubes with a sharp knife, set aside in a large bowl

Prepare garnishes and sauces

  • Thinly slice green onions, jalepeno (remove seeds), and chop mango or avocado (optional)

  • Whisk the soy sauce, rice vinegar, sesame oil, ginger and half of jalepeno in a separate bowl. Adjust to your tastes. You can spice up with additional jalepeno or red pepper flakes, sweeten with honey or maple syrup, or make more flavorful with pressed garlic or a dash of fish sauce.


Put it all together

  • Put the freshly cut cubes of tuna and mango (optional) into a large bowl

  • Pour the sauce over and stir a bit

  • Put a scoop of rice in each bowl

  • Top with a scoop of seasoned poke

  • Garnish with sesame seeds, green onions, cilantro and additional jalepeno (optional)

Feel free to mix and match with new toppings and sauce variations depending on your tastes and what you have on hand. Great topping additions include pineapple, radish, edamame, cucumber, scallions and macadamia nuts!

Quinoa Fish Bowls

Serves 3-4

This has been one of our new go-to healthy feel good meals this year. Mix and match vegetables, fish and sauces to keep things interesting meal after meal!


  • 1 cup quinoa

  • 2-4 filets of fish depending on size- Mahi, striped bass or snapper are our favorites for this recipe.

  • Pick and choose some toppings- for us this usually just depends on what we have in our produce hammock onboard!:

    • Avocado

    • Carrots

    • Radishes

    • Onions- Saute in olive oil

    • Sweet potato- Slice, lather in some olive oil and bake @ 400 for 20 min

    • Plantain- Saute in olive or coconut oil

    • Cilantro

    • Hummus

  • Choose a sauce

gourmet healthy quinoa bowls

What to do:

  • Prepare quinoa. Bring 2 cups water to a boil. Add 1 cup quinoa and reduce to simmer. Cover and simmer for 15 minutes until liquid has absorbed and quinoa can be fluffed with a fork. Turn off heat and let sit for 5 min.

  • Chop and prep toppings according to above notes

  • Season fish fillets and grill or fry in hot canola oil (2-3 minutes on each side depending on thickness of fillets)

  • Assemble your sauce choices! We like to have a few options to mix and choose from for each meal.

  • Plate quinoa, toppings and fish

  • Enjoy some delicious clean eating!

Healthy quinoa fish bowls clean eating vegetarian

Coconut Lime Baked Black Sea Bass


  • small or medium white fish, scaled and cleaned with bones in (recommend sea bass or snapper)

  • 1 can coconut milk

  • 1/4 cup olive oil

  • 2 limes

  • 1 jalepeno

  • cilantro

  • ginger (1 tablespoon grated)

  • garlic (2 cloves)

  • dried red pepper flakes

  • salt and pepper

What to do

Pre-heat oven to 375

Thinly slice lime, garlic, jalepeno and chop cilantro. Grate fresh ginger.

Cut slit in both sides of fish. Season both sides and slits and inside the belly with olive oil, salt and pepper, jalepeno and cilantro. Set in cast iron or roasting pan.

Mix coconut milk, garlic, ginger, red pepper flakes, lime juice and lime zest in a bowl and pour over fish.

Bake for 25-30 minutes, flipping fish over mid-way through. 


Serve atop coconut rice (I used this recipe from Little Broken: Cilantro Lime Coconut Rice) and garnish with lime juice, leftover lime and cilantro.