Ahi Tuna Poke Bowl
This ahi tuna poke bowl is made with chunks of marinated raw tuna served over steamed rice, avocado, cucumbers, and a wonderful creamy spicy mayo sauce. It’s simple, easy, healthy, and packed with nutrition.
If you love raw sushi and tuna, then this will probably be on your list of favorites very soon. My kids love ahi poke bowls.
Poke is raw fish cut into cubes and marinated. Most commonly, using tuna and salmon. And you can serve this as a meal on its own or as a side dish along with other main courses.
The poke marinade has a combination of sourness from the vinegar and sweetness from the mirin. The garlic and ginger add a nice punch of flavor. And, the chilly flakes give it a nice little kick of spice. So, while the fish is raw all these flavors keep it from tasting fishy.
Why make this recipe?
- The best thing about this tuna recipe is that it is quick and easy to make.
- In fact, the marinade takes 5 minutes to make and uses easy-to-find simple ingredients.
- And the spicy mayo poke sauce also takes just 5 minutes to make with just mayonnaise, lemon, chilly, and sesame oil.
- You can serve this with white rice. But, brown rice or other grain such as quinoa, buckwheat, or even cauliflower rice would also work.
- A poke bowl is usually served with fresh vegetables along with sushi rice over salad.
Today, I am serving this bowl with sliced English cucumbers, radishes, and sauteed asparagus. You can also add steamed or sauteed broccoli, carrots, or other veggies. In addition, you can also use shredded cabbage or garden greens. In summer I love to serve a side of mango salad with this poke.
Ingredients and substitutes
- Tuna – The most important thing to note about making fresh ahi tuna is to ensure you have sushi-grade fish. This is why it is very important to buy from a trustworthy source. And if you do not like eating raw fish, you can also cook it by making seared tuna steaks. Read more about raw fish for sushi here.
- Mirin – This is a Japanese sweet sauce. You can easily replace it with maple syrup or honey.
- Soy sauce – I prefer to use low-sodium soy sauce so the tuna is not too salty. And if you have regular soy sauce, use it but don’t add any more salt for seasoning until you taste it.
- Rice vinegar – This is Japanese rice vinegar. You can also use lemon or lime juice or apple cider vinegar.
- Chilly flakes – you can also use sweet or spicy red pepper flakes.
- Sesame oil – Adds a nice Asian flavor to the dish. And while you can certainly omit it, I highly recommend it. But, olive oil will work in a pinch too.
- Optional ingredients –
- Sriracha – If you like a spicy marinade or sauce add a few teaspoons of sriracha instead for chili.
- Seaweed – a sprinkle of chopped nori seaweed makes a wonderful garnish over the rice and poke.
- Edamame – is a wonderful side dish to serve with a poke bowl.
How to make tuna poke bowl recipe
- Rice – In a large bowl, wash the rice in clean running water a couple of times until the water runs clear. Cook according to the package directions. And set aside.
Pro tip – Generally, you would add 1 cup water and 1 cup rice in a pot. Let come to a boil. Then, turn the heat to a low simmer and cook for 15 minutes. Set aside until ready to serve. - Ahi Tuna – Cut the tuna into small 1/2-inch cubes. And set aside in a bowl.
Pro tip – Ideally you want to make bite-size pieces of the tuna so you can pick it up with your chopsticks and eat. My kids are small so I make smaller pieces.
Tuna poke marinade
- Combine all the marinade ingredients in a medium bowl. Then, add the chopped tuna, and combine well. Cover with plastic wrap and leave to marinate in the refrigerator for 10 to 15 hours. Just before serving, add the chilly flakes and white or black sesame seeds.
Pro tip – I like to add the chilly flakes and sesame seed shortly before serving. This way the chilly does not overpower in flavor and the sesame seeds don’t soak up the soy sauce.
- Poke sauce – Combine all the sauce ingredients in a bowl with a whisk- mayo, rice vinegar, chili, and sesame oil.
Pro tip – The color of your sauce will depend on the color of the sesame oil and the amount of chilly oil you use.
- Assemble – Fill a small bowl with steamed rice and invert it in the center of a bowl or plate. Then, surround it with all the remaining ingredients – tuna, cucumber, avocado, radishes, and lettuce or veggies. And top with some of the sauce.
Pro tip – You can also serve this a la carte and let people make their own tuna poke bowl with the combination they like.
Here are two plates that I prepared. As you can see, the recipe is simple and easy but the way you plate it makes a huge difference.
Tips for Success
- Make sure to use fresh good quality sushi-grade tuna. It should smell like the ocean, not fishy.
- To slice the tuna, cut the tuna steak into thick slices then into 1/2 to 1-inch cubes.
- Do not skip on marinating time and do not marinate for more than 15 minutes
- Leftovers must be eaten within 24 hours to prevent food poisoning.
- Use low-sodium soy sauce or tamari for a wheat-free alternative.
- The side dishes can be as little as two or as many.
More fish recipes
Raw fish is a perishable item and should not be kept in the fridge for long. Therefore, you must purchase, prepare and eat the tuna for this poke bowl on the same day. And any leftovers can be kept for no more than 24 hours. After 24 hours the fish will start to be slimy and you must be throw it away.
You don’t want to marinate the fish for more than 15 minutes. The poke marinade is meant to flavor the tuna sashimi style.
This one is! Tuna has fat but good fat so is avocado. The rest of the veggies are steamed or sauteed lightly. Server over freshly steamed rice. It’s all good!
It is a wonderful combination of the two – cooked and uncooked as well as hot and cold. The fish is usually uncooked and cold. And the rice is usually served hot or warm. The sides can be a combination of cooked veggies and raw salads.
I like a sprinkle of Japanese seven-spice powder called togarashi and some chopped Japanese seaweed called nori. Also, some chopped scallions and cilantro add a nice fresh flavor too.
I use it as an excuse to get the kids to eat veggies. And the choices are actually endless, from sliced avocado to sauteed veggies such as asparagus, carrots, or broccoli. You can also use salads such as leafy greens, cucumber, radish, and sliced pickled ginger.
Ahi Tuna Poke Bowl
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Ingredients
- 1 lb (450 g) Sushi grade Ahi Tuna (cut into 1/2 inch cubes)
- ½ tsp Chilly flakes (or red pepper flakes)
- 1 tsp Sesame seeds (white or black sesame seeds)
Poke bowl marinade
- ¼ cup (60 ml) Soy sauce
- 1 tsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp Mirin sweet sauce ((or honey or maple syrup))
- 1 small Garlic (sliced)
- 1 inch (2.5 cm) Ginger (sliced)
- ¼ tsp Salt
- ½ tsp Pepper
- 2 tbsp Green onions (chopped)
Poke bowl sauce
- 4 tbsp Mayonnaise
- 1 tbsp Rice vinegar ((or lime juice) )
- 1 tbsp Mirin sauce ((or honey or maple syrup) )
- 1 tsp Sesame oil
- 1 tbsp Chily sauce ((or sriracha))
To serve with poke bowl
- 2 cups (370 g) Sushi rice (cooked)
- 1 cup Cucumber (slices)
- 1 Avocado (slices)
- ½ cup Radishes (sliced)
- 1 cup Lettuce ((I used asparagus instead))
Instructions
- Rice – In a large bowl, wash the rice in clean running water a couple of times until the water runs clear. Cook according to the package directions. And set aside.Pro tip – Generally, you would add 1 cup water and 1 cup rice in a pot. Let come to a boil. Then, turn the heat to a low simmer and cook for 15 minutes. Set aside until ready to serve.
- Ahi Tuna – Cut the tuna into small 1/2-inch cubes. And set aside.Pro tip – Ideally you want to make bite-size pieces of the tuna so you can pick it up with your chopsticks and eat. My kids are small so I make smaller pieces.
- Poke marinade – Combine all the marinade ingredients in a medium bowl. Then, add the chopped tuna, and combine well. Cover with plastic wrap and leave to marinate in the refrigerator for 10 to15 mins. Before serving, add the chilly flakes and sesame seeds.Pro tip – I like to add the chilly flakes and sesame seed shortly before serving. This way the chilly does not overpower in flavor and the sesame seeds don't soak up the soy sauce.
- Poke sauce – Combine all the sauce ingredients in a bowl with a whisk- mayo, rice vinegar, chili, and sesame oil.Pro tip – The color of your sauce will depend on the color of the sesame oil and the amount of chilly oil you use.
- Assemble – Fill a small bowl with steamed rice and invert it in the center of a bowl or plate. Surround it with all the remaining ingredients – tuna, cucumber, avocado, radishes, and lettuce or veggies. Top with some of the sauce. Pro tip – You can also serve this a la carte and let people make their own tuna poke bowl with the combination they like.
Recipe Notes & Tips
- Make sure to use fresh good quality sushi-grade tuna. It should smell like the ocean, not fishy.
- To slice the tuna, cut the tuna steak into thick slices then into 1/2 to 1-inch cubes.
- Do not skip on marinating time and do not marinate for more than 15 minutes.
- Leftovers must be eaten within 24 hours to prevent food poisoning.
- Use low-sodium soy sauce or tamari for a wheat-free alternative.
- The side dishes can be as little as two or as many as you want.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
I love the refreshing flavor of this dish! My kids and I love poke, there is no reason to buy at restaurants if I can make a delicious poke at home!
What a beautiful, flavorful recipe! Easy but also elegant for company!
LOVE this recipe! It’s fresh, healthy and the seasoning sauces work so well together. Wonderful!
This looks and sounds like it’s going to taste AMAZING!