Make your own delicious ahi tuna poke bowl at home. This recipe is loaded with healthy brown rice, salad, vegetables and topped with marinated tuna poke.
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.
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!
More Tuna recipes
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)
- 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
- 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.
- 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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