Ahi Tuna Poke Bowl
Inspired by the classic Hawaiian dish, this ahi tuna poke recipe is light and healthy, featuring fresh raw tuna marinated with soy, sesame and onion. You’ll love how quick and easy it is to make. Serve over rice with sliced cucumber for a meal, or serve it on rice crackers for a simple appetizer.
Why I love this poke bowl recipe
If you love raw fish as much as I do, you are going to love this ahi tuna poke recipe. It’s beyond simple to make, and the flavor is amazing.
Normally, I can’t get enough sushi, but since we aren’t going out as much lately, I’ve been adding frozen sushi grade tuna – don’t judge, we live in the Midwest! – to my grocery cart and whipping up a batch of this whenever I have a craving.
It makes a great lunch, especially paired with leftover coconut rice – maybe that’s weird, but I love it – and when I’m feeling crazy, I’ll even make a batch of my spicy sushi sauce to drizzle on top.
It also makes a great appetizer if you chop the tuna a bit smaller and serve it on rice crackers. We served it like that last Christmas Eve and it was so good.
Here’s what you’ll need to make it
How to make a poke bowl
Make the poke sauce. In a medium mixing bowl, mix the soy sauce, sesame oil and vinegar. Next, stir in the red pepper flakes, green onions and sesame seeds.
Marinate the tuna. Use a sharp knife to cube the tuna – I usually aim for 1/2-inch pieces, but you do what you like. Transfer the mixing bowl and stir to coat the tuna in the sauce.
Cover and allow the poke to marinate for at least 30 minutes, in the refrigerator.
FAQS and tips for making the best ahi tuna poke
Poke sauce is traditionally made with soy sauce, sesame oil and green onion. I’ve added a hint of vinegar and crushed red pepper flakes for extra flavor. I also like to mix my sesame seeds right into the marinade, but they can been added as a garnish instead.
Since you will be eating this fish raw, it’s best to buy sushi grade tuna when making poke. That means totally fresh fish, or fish that is frozen right after it’s caught.
It’s best to consume refrigerated, or thawed, ahi tuna within 1 – 2 days. Same goes for these poke bowl. They will be ok the next day, but after that I recommend tossing any leftovers.
This recipe would be great with:
- Easy coconut rice recipe
- Spicy sushi sauce
- Sweet and spicy cucumber salad
- Spicy sriracha broccoli slaw
More takeout recipes you’ll love:
Ingredients
- 1/4 cup soy sauce
- 1/2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup thinly sliced green onion
- 1 1/2 – 2 tablespoons sesame seeds
- 1 pound ahi tuna (cubed)
Instructions
- Combine all ingredients in a large mixing bowl. Stir to coat the tuna with the sauce ingredients.
- Cover and let marinate for at least 30 minutes.
- Serve over rice and top with extra green onions and sesame seeds.
