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. Serve alongside Kani Salad. For an extra kick, drizzle it with our spicy ahi tuna poke bowl sauce!

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword 30 Minute Meals, Ahi Tuna, Bowl Recipe, Healthy Recipes, No Cook Recipes

Prep Time 15

Rice (Varies By Type) 20

Total Time 35

Servings 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
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.

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