Ahi Tuna Poke Recipe
Quick and easy ahi tuna poke bowls loaded with fresh ahi tuna, soy sauce, avocado, sushi rice (optional), tuna poke marinade and cucumbers.
This ahi tuna poke recipe is similar to our beloved Spicy Tuna, Tuna Roll, Hawaiian Poke, Tuna Crudo, Salmon Crudo, Kani Salad, Temaki Sushi and Crunchy Spicy Tuna Roll! For an extra kick, drizzle it with our spicy ahi tuna poke bowl sauce or Sriracha Aioli!
Table of Contents
Ahi Tuna Poke Bowl
Here are the ingredients needed to make ahi tuna poke (pronounced po-kay). While this list looks overwhelming, don’t be. Just pick and choose your favorites to make it manageable.
- Fish – Raw ahi tuna (Must be labeled “sushi grade tuna”)
- Base – Sushi rice (sushi rice instant pot), brown rice, white rice, mixed greens or cauliflower rice all work great. As do tortilla chips.
- Vegetables – Crunchy veggies, such as pickled daikon, add a nice texture so throw at least one in the mix!
- Toppings – use your favorites (ideas are listed below)! We always include avocado as nothing beats a tuna poke recipe with avocado or our 4 ingredient guacamole.
- Ahi Tuna Poke Marinade – our classic marinade includes soy sauce, green onions, lime juice, ginger, sesame oil, sesame seeds and Sriracha (or chili sauce).
- Poke Sauce (Optional)– pick between a spicy tuna poke recipe, creamy poke sauce or even a Sweet Soy Glaze.
Tuna Poke Bowl Toppings
DIY Poke Bowls can be tailored made for each person. Don’t like avocado? Leave it out (Blasphemy). Adore seaweed salad but your better half doesn’t? Top your ahi tuna bowl with it and leave it off his. Our spicy cucumber salad recipe would pair well with this ahi tuna poke bowl recipe.
- Sliced Avocado
- Cucumbers
- Spicy Garlic Edamame
- Maui Onions
- Pickled Ginger
- Pickled Peppers (or Pickled Banana Peppers)
- Pickled Red Onions
- Mango
- Wonton Strips
- Seaweed Salad
- Shichimi Togarashi
Poke Sauce Recipes
The ahi tuna bowl recipe below can stand on its own, no poke sauce needed. However, if you’re looking for an extra layer of flavor or to turn it more into a sushi poke bowl, drizzle it with Eel Sauce or one of these poke sauces:
Spicy Poke Sauce
Mix 2 tablespoons of mayonnaise (preferably Kewpie Mayo) with 2 teaspoons of sriracha sauce. Drizzle the spicy poke sauce over the top after you finish building your tuna bowl. It’s the same stuff we use in spicy tuna.
Creamy Poke Sauce
Double the marinade and divide into two bowl. Mix the fish with one half of the marinade. Add a tablespoon of mayonnaise to the second bowl and mix to combine. When you’re finished building your bowl, drizzle the creamy poke sauce over the top. You could also use Boom Boom Sauce.
How to Make A Poke Bowl
The longest part of making an ahi tuna poke bowl is the sushi rice. If you’re making homemade sushi rice plan for 45 minutes. If you’re omitting the rice or using quick rice, this tuna poke bowl can be made in under 15 minutes.
Rice – Cook the rice according to the packages instructions.
Mix the Marinade and Sauce – Mix, taste and adjust to your individual taste.
Dice the Fish – Keep the dice small to really let the marinade shine in each bite.
Marinate the Tuna – pour the marinade over the diced tuna and gently fold until each piece is well coated.
Dice the Veggies – Chop, chop!
Build Your Bowl – grab a large bowl and start with the rice. Top with the fish and add your toppings.
Are Ahi Poke Bowls Healthy
Yep, as long as you don’t go overboard on the rice or sauce. Ahi tuna poke bowl calories tend to be pretty low, depending on your tuna bowl toppings, however the rice and oil in the poke marinade can add up quickly. The fish delivers a healthy dose of omega-3 fatty acids while the vegetables add a ton of other nutrients.
A lower calorie option is Tuna Sashimi.
Tuna Poke Recipe Variations
Low Carb Poke Bowl – use cauliflower rice or mixed greens in place of the rice.
Vegetarian Poke Bowl – replace the ahi tune with firm tofu. Marinate the tofu for 30 minutes before serving.
Cooked Poke – replace the tuna with cooked shrimp or even crab to make it a cooked poke bowl.
Seared Tuna Poke Bowl – Pat dry the tuna steaks with a paper towel and set aside. Add 1 tablespoon of canola oil (or avocado oil) to a large skillet (preferably non-stick) and pre-heat over high heat. to at the ahi tuna steaks dry with a paper towel. Sear the tuna for 2 minutes on each side for medium rare. Remove from the skillet and slice away!
Spicy Tuna Poke Bowl – Double the amount of Sriracha called for and/or top the bowl with either Honey Sriracha Sauce or the spicy poke sauce we call out above. You could also sprinkle on some red pepper flakes.
Costco Ahi Tuna Poke – omit all the “bowl” ingredients and just make the marinated tuna. Top with green onion and flying fish roe (red tobiko caviar) and you’ll get the spirit of their spicy ahi poke without all the bad ingredients they include.
Roy’s Ahi Poke Recipe – We found their exact recipe, but ground cacao nut is involved. We’ll save it for our next visit.
FAQ’s About Raw Fish
Selecting Fish For Poke Bowls
Number one rule when buying fresh fish: Buy from a reputable source! This isn’t the time to head to the bargain section or the big box discount store. Check out your local Asian market as they tend to have sushi grade ahi tuna. Frozen sushi grade tuna would also work if you can’t find fresh.
You’re looking for sushi grade yellowfin or bigeye tuna with a bright pink or reddish color to use in a poke bowl. Do not buy albacore, as this is the tuna used in canned tuna fish.
Best Fish For Fish Poke Bowls
Ahi tuna and salmon are the most popular, but any mild flavored fish would work: yellowtail, swordfish, cooked shrimp.
Is It Safe to Eat Raw Tuna?
Yes – as long as you purchase sushi grade fish and consume it within two days. When fish are rated sashimi grade it means it’s safe to eat raw. If the tuna you’re considering purchasing doesn’t have this label, ask the fishmonger if it is. Note – raw fish isn’t recommended for pregnant women, the elderly or immunocompromised individuals.
How Long Does Ahi Tuna Last In The Fridge?
Sushi recipes are best consumed the same day as purchased, however, will keep in the refrigerator for up to 2 days. The flavor will become more “fishy” the longer you wait.
Check Out More Seafood Recipes
Steamer Clams with Garlic Butter
See our Best Wine With Sushi guide for more sushi and wine pairing tips.
Ingredients
Ahi Tuna and Marinade:
- 2 tbsp Soy Sauce (*Note 1)
- 2 tbsp Finely Sliced Green Onion
- 2 tbsp Fresh Lime Juice (*Note 2)
- 1 tsp Freshly Grated Ginger
- 1 tsp Toasted Sesame Oil (*Note 3)
- 1 tsp Sesame Seeds
- ½ tsp Sriracha or Garlic Chili Sauce (*Note 4)
- 8 oz Sushi Grade Tuna, Diced Into 1/4" Cubes (*Note 5)
Bowl Ingredients (All Optional):
- Prepared Sushi Rice, White Rice, Brown Rice or Cauliflower Rice
- Pickled Vegetables- Carrots, Celery or Cucumber (*Note 6)
- Fresh Vegetables- Avocado, Edamame, Carrots, Lettuce or Cucumber
- Garnishes- Sesame Seeds, Sliced Green Onion, Sriracha or Nori Komi Furikaki Seasoning
- Other Fun Additions- Lime Wedges, Diced Mango, Sliced Radish or Seaweed Chips
- Poke Sauce – Spicy or Creamy (*Note 7)
Instructions
- Prepare the Rice: cook the rice according to the packages instructions.
- Prepare the Toppings: cut up the vegetables and pull out your garnishes. Mix the poke sauce, if adding.
- Make the Poke: In a large bowl, stir together the soy sauce, green onion, lime juice, ginger, sesame oil, sesame seeds, and sriracha. Taste and adjust as desired.
- Add the tuna to the large bowl and gently fold to combine. You don’t want to break up the tuna.
- Add 1/2 cup rice to each bowl, top with the tuna poke and your desired toppings/garnishes.
- Poke is best enjoyed on the day it is prepared.
