Have you ever had poke before? I was first introduced to this fish salad concept in Hawaii many years ago. Freshly caught seafood, similar to the ones found in sushi restaurants are marinated in a soy and vinegar based sauce, then tossed with lots of other yummy ingredients to add some heat or spice.
This island delicacy has been taking over California lately. Trendy build-your-own poke bowl restaurants will assemble a feast right before your eyes! I love this healthy way of eating so I have been grabbing myself a poke bowl at least once a week during lunch.
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It may look intimidating, but guess what? It’s so easy to make these at home! I want to share this ahi tuna poke bowl recipe with you. These beautiful bowls are a satisfying lite meal that requires little to no cooking. If this sounds good to you, let’s get marinating!
My nearby grocery store sells fresh ahi tuna steaks that I use in this recipe. It’s a good idea to ask the friendly person at the fish counter if the tuna for purchase is sushi grade or safe to eat raw.
Are there any Asian markets near you? They typically carry sushi grade fish so you can try different kinds of meat such as salmon, albacore or yellowtail.
If you aren’t into raw fish, add cooked shrimp or octopus to the marinade and it will be delicious!
I included a very basic poke marinade that is a combination of soy sauce, rice vinegar, sesame oil and red pepper flakes. The savory, tangy, slightly sweet and spicy, will infuse just the right amount of flavor into the tuna. I’ve also seen mustard, sriracha and some creamy mayo added to the sauces. Don’t be afraid to get creative!
So what’s in those irresistible bowls? Let me tell you, my friend! I fill the bottom with a little bit of brown rice, fresh salad greens, creamy avocado, crunchy carrots, pickled ginger, and fresh cucumber slices.
There also a little fairy dusting of togarashi (Japanese seven spice), I like the little extra spicy umami flavor it adds and some chopped seaweed called nori. Someone is sending us some positive food vibes from the Hawaiian gods!
This poke bowl recipe is so versatile that you can use it as an appetizer with some crunchy crackers, wrapped up in a giant sushi burrito, or just eat the marinated tuna straight from the bowl!
If you have time, make this pickled cucumber salad, the sweetness and acidity goes so well with the poke and will make you HAPPY. That link also goes to the most impressive sesame crusted ahi tuna, because I’m sure after having these bowls you will want more ways to enjoy fresh tuna in your life. Tell me what you like to add to your poke bowl, I would love to hear!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How do I select raw fish to purchase at the market for poke?
Food safety is critical when eating raw fish! Don’t be afraid to ask the vendors for guidance on what fish is safe to eat and how to store and prepare. You can also look for “sushi grade” on the label, some markets will have that indication on the package. Purchasing previously frozen tuna may also be a good idea because it can help kill parasites that might be present. If you are still a little hesitant to eat the tuna completely raw, you can sear the surface of the ahi tuna steaks on each side before cutting to help to reduce the risk of microbial contamination. (Source: FDA.gov)
Homemade Poke Bowls with Ahi Tuna
Ingredients
- 1 pound sushi grade ahi tuna, cut into 3/4 -inch cubes
- 1/4 cup soy sauce
- 1 teaspoon rice vinegar
- 1 1/2 teaspoons sesame oil, La Tourangelle
- 3/4 teaspoon red pepper flakes, crushed
- 1/3 cup green onions, thinly sliced
- 1/2 teaspoon sesame seeds, plus more for garnish
- 2 cups brown rice, or white rice, cooked
- 2 cups salad greens
Instructions
- In a medium-sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions and sesame seeds.
- Serve immediately or refrigerate covered for up to 2 hours before serving. Toss to recombine in the sauce before serving.
- Add cooked rice, salad, poke and desired toppings to each bowl.
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Notes
- Additional bowl toppings: Avocado, shredded carrots, sliced cucumber, pickled ginger, wasabi, crab meat, tobiko, togarashi, furikake, dried seaweed, seaweed salad.
- Substitute tamari for soy sauce if you need a wheat free alternative.
- You can cut cubes of firm tofu and marinate for at least 30 minutes before serving if you're looking for a vegetarian protein.
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Yeah!!!! Can’t wait to try these, they’re my favorite and I miss the poke shops in OC!
I hope you can find some good fish in Michigan Steve 🙂 You can throw a POKE party!
I am glad that you included searing the fish before cutting. I grew up in Hawaii where we ate this kind of thing all the time without problems, but since then have not eaten raw fish because I had learned about microbial contamination. Hope to try it again.
Hi Rosemary! That is so awesome that you grew up in Hawaii, what island? I hope you get a chance to try the recipe 🙂
Just had salmon tartare in avocado boats last night and now I’m going to try this recipe tomorrow night. Always looking for fresh fish ideas since I’ve been eliminating carbs from our menu. I can’t wait to try this recipe out!
Hi Debra- I can’t wait to hear if you like the recipe! Please let me know how it goes 🙂
Sounds delicious. Cant wait to try
Thank you Debra! Please let me know how you like the recipe if you give it a try 🙂
I love your photos, it’s making me hungry!
Thank you so much Lisa!
This looks SO amazing Jessica – Can’t wait to try it!
Thank you Erin! I would love to hear what you think 🙂
This looks SO good. This is making me wish I was back in California instead of cold Chicago. I’m definitely going to make this!
Thank you so much Lindsay! I’m going to Chicago in April so I can’t wait to visit one of my favorite cities again 🙂 Let me know how you like the recipe!
I am trying to find a specific recipe that was used at an Asian Tapas restaurant in Laguna Beach. I think this might be VERY close…..it had a sweet taste with an overpowering smell of toasted sesame and ginger.
Chicago girl here, been in Los Angeles 18 years….I was just in Chicago, I miss it still. The grass always seems greener on the other side…. Chicago is really amazing and a “real’ city.
I just made this recipe and it’s so delicious and quite easy too! Thanks so much for sharing. Looking forward to trying more of your recipes!
I so thrilled to hear that you enjoyed the poke bowls Laura! I love making it when I want a quick and light meal. Looking forward to sharing more recipes with you!
I had a Poke bowl a couple of times before and loved them. This was super easy to prepare and I was shocked that my husband like it too. I have lost 55 pounds this past year by diet changes and these recipes will make it easy to keep the pounds off. Thank you.
That’s so awesome that you and your husband enjoyed the recipe Roxanne! You are incredible with what you have changed with diet changes, you are a rockstar! Looking forward to sharing more recipes with you 🙂
I bought some salmon filet, can I do same instructions
Hi Lolly! Do you happen to know if the salmon is sushi/sashimi grade? I would recommend only eating seafood raw if it’s been designated with that labeling, or purveyor/deli person if it’s ok to eat raw.
I wasn’t able to get sushi tuna but I did find some tuna steaks at a local market I seared it to be safe and it was still delicious. I hope to find a place that sells sushi grade soon. I added a soft/med boild egg and cut up dried seaweed to mine and it was to die for. I also added a tad more rice vinegar I can’t get enough of that stuff. This is definitely a new regular in my house.
Wow, you are making me drool! I love the idea of adding the egg and seaweed, yum! So smart to sear the tuna first! Rice vinegar is so good 🙂 Thank you for making the recipe Christina!
My husband just got back from Cabo. He CAUGHT and brought home fresh tuna which is now frozen. How do I know if it is POKE elgible?
Wow Di, that’s amazing! If you want to be safe, I would not eat it completely raw. Tuna has a lower chance of containing parasites, especially if it’s been from at -4 degrees for at least a week, which helps to get rid most of the parasites if any are present. However, I think since it’s fresh caught I would suggest to perhaps sear the outside and serve in that preparation or completely cook it. May I suggest this recipe: https://www.jessicagavin.com/sesame-crusted-ahi-tuna-with-soy-ginger-lime-sauce/
Thank you so much for the prompt response. I do so want to try the POKE , but will for sure sear it first. Great site, thanks.
I just made this and it’s soooooo good and easy to make. Definitely will be in my monthly rotation now. Trying to get my family eating healthy and this ones a winner. Thanks so much for sharing
Whoo hoo Richelle! I’m so happy that you enjoyed the tuna poke bowl recipe, our family favorite too 🙂
Eat within two hours? Is that a safety thing or flavor thing. I am making this tonight for a late dinner around 9pm. If there are leftovers I know my husband will want to take it to work in the morning. Is this safe?
Great question Mindy! The suggestion is to eat it right away, or you can marinade it longer for extra flavor infusion. If you husband is eating it tomorrow for leftovers, just make sure to cover it an airtight container refrigerated. I would not keep it longer than 24 hours before eating.
Delicious!!! I used 1/2tsp hot chili sesame oil and 1tsp of regular sesame oil, added cucumber and avocado. So Good. Thank you for sharing.
Yay Mindy! I love the addition of the hot chili sesame oil, yum. You are welcome!
I made this with less soy sauce. I added Sriacha, red onion, avocado, lime, wasabi sesame seeds and imitation crab. I ate it on top of sushi rice. It was great!
I love all of your substitution ideas Brenda, I can’t wait to try it myself!
I am going to make this tonight. Do you think Ponzu sauce would be a nice addition?
Hi Christina! Will you be adding it in addition to the soy? If so, just add a small amount at first to taste since it has some vinegar in it with citrus notes. I’m not sure if it will be too much since there is already rice vinegar in the recipe. I would not do a 1:1 substitution for the soy sauce. Maybe even a squeeze of lemon or lime would be nice instead 🙂
Can you use your platform you have here to educate people and not say ahi tuna. Ahi is tuna.
Greetings from Australia.
We just had this for lunch with tuna and salad ingredients that I had…. red cabbage, tomato, cucumber, carrot, snow peas.
Delicious… we will have it often now!!
Hi Jessica! Great recipe!! I added to the tuna sauce: splash of lime juice, shredded ginger, garlic and a teaspoon of sesame oil. Added seaweed salad and some wanton chips from your tuna tartare recipe!!! The crowd loved it, made it for 10 people. Greetings from Panama in Latin America! Thanks for sharing!
Thank you so much Alejandra! Those flavor additions and the baked wontons make it extra tasty. I love meeting new friends! I’ve traveled to Panama, what a lovely country 🙂
I had a Poke bowl several months ago and have wanted to make one ever since. I have searched for recipes and finally decided to try this one. It was exactly what I wanted and it was so delicious. I made the pickled cucumbers and the lime ginger sauce. So so delicious!
Hello, is dry seaweed(kelp) the same as seaweed salad? Can you soak or blanch the dry seaweed to make it like normal stringy seaweed salad?