Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl

Ahi Tuna Poke Recipe

Quick and easy ahi tuna poke bowls loaded with fresh ahi tuna, soy sauce, avocado, rice (optional), tuna poke marinade and cucumbers. This ahi tuna poke recipe makes for a healthy and light lunch or dinner. For an extra kick, drizzle it with our spicy ahi tuna poke bowl sauce!

If you’re looking for more healthy recipes, add this ahi tuna recipe to your list along with our green smoothie recipe, ginger and turmeric shot and lemon and ginger shot

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, brown rice, white rice, mixed greens or cauliflower rice all work great. As do tortilla chips.
  • Vegetables – Crunchy veggies 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.
  • 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)– you can pick between a spicy tuna poke recipe or creamy poke sauce.

Raw ahi tuna cubed in a clear bowl.

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.

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 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.

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.

Ingredients to make an ahi tuna poke bowl including raw tuna, soy sauce, lime, green onions

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.

ahi tuna poke in a white bowl with chop sticks next to it. The bowl including tuna, avocado, carrots and rice.

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 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?

It’s best consumed the same day as purchased, however, it 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

Baked Lobster Tail

Steamer Clams with Garlic Butter

Instant Pot Salmon

Lemon Garlic Shrimp

Shrimp Cocktail

Coconut Shrimp

Clam Chowder

 

I’d love to hear from you! Use hashtag #foodieandwine when you’ve made this recipe and post to social media! Leave a comment below, after you’ve made it, to let me know your thoughts

Overheard shot of an ahi tuna poke bowl, including tuna, avocado, carrots and rice. Chop sticks and a white napkin are next to the bowl.
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Ahi Tuna Poke Bowl

Quick and easy ahi tuna poke bowls loaded with fresh ahi tuna, soy sauce, avocado, rice (optional), tuna poke marinade and cucumbers. This ahi tuna poke recipe makes for a healthy and light lunch or dinner. For an extra kick, drizzle it with our spicy ahi tuna poke bowl sauce!
Prep Time15 mins
Rice (Varies By Type)20 mins
Total Time35 mins
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American
Keyword: 30 Minute Meals, Ahi Tuna, Bowl Recipe, Healthy Recipes, No Cook Recipes, Seafood Recipe
Servings: 4 servings
Calories: 186kcal
Author: Darcey Olson
Cost: $20

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 
  • 1/2 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.

Notes

Note 1- Soy sauce gives classic umami and saltiness to the poke. If you have ponzu on hand, feel free to swap the soy sauce for ponzu sauce-- it’s delicious! Do not use dark soy sauce as it's too salty for this dish.
Note 2- Lime juice adds acidity to cut through the fatty tuna. If you don’t have fresh lime juice, rice wine vinegar will also work! 
Note 3- Sesame oil adds nuttiness to the poke-- I prefer toasted sesame oil but plain sesame oil will work too. 
Note 4- Sriracha adds heat and spice-- feel free to add as much or as little as you like. 
Note 5- The best way to find sushi grade fish is to ask a good quality fishmonger-- they can tell you which fish is safe to eat raw and which is not. Make sure to only use sushi-grade fish in this recipe. 
Note 6- Adding pickled red onions, pickled cucumbers or pickled peppers would also be great additions.
Note 7 - Optional Poke Sauce Recipes:
Spicy Poke Sauce - Mix 2 tablespoons of mayonnaise (preferably ) with 2 teaspoons of sriracha sauce. Drizzle the spicy poke sauce over the top after you finish building your tuna bowl.
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 (preferably ) to the second bowl and mix to combine. When you’re finished building your bowl, drizzle the creamy poke sauce over the top.
Note 8- Nutritional calculations are just estimates. The value does not including any of the options ingredients, other than 1/2 cup sushi rice, per serving. 

Nutrition

Calories: 186kcal | Carbohydrates: 20g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 543mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1272IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
Recipe Rating




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