Tuna Poke Bowl

By 9 May 2021November 10th, 2021No Comments



  • 1/2 Mitch’s Catch Tuna Loin
  • 2 – 4 tbsp of The Marinade
Important Prep Note:
Remove Mitch’s Catch Tuna loin from your freezer, take it out of the sealed packaging & place in your fridge the night before you want to enjoy it (morning of works too!). When the tuna loin is still slightly frozen, slice it into cubes using a sharp chefs knife or sushi knife (see video below!).


  1. Add 2 – 4 tbsp of The Marinade to your sliced tuna poke, mix and set aside.
  2. Pick your base (sushi rice, brown rice, quinoa).
  3. Add ½ cup of tuna poke (or more, we won’t judge ;)).
  4. Pick your toppings (our favs are mango, avocado, edamame, radish, carrot & cucumber).
  5. Last, garnish! We like nori crunch, pickled ginger & sesame seeds.
Helpful Hint: To make your nori crunch at home, finely chop the nori seaweed or chop in your food processor for smaller bits.

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