Homemade Ahi Tuna Poke Bowls

4.96 from 462 votes
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Make a delicious ahi tuna poke recipe at home. This low-carb Hawaiian dish is loaded with healthy brown rice, salad, and vegetables and topped with marinated tuna.

For more delicious varieties, try my spicy salmon poke and sesame yellowtail.

Ahi tuna poke recipe served in a bowl.

Have you ever had ahi poke before? Many years ago, I was first introduced to this fish salad concept in Hawaii. Freshly caught seafood, similar to the ones found in sushi restaurants, is 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 and the US. Trendy build-your-own poke bowl restaurants will assemble a feast right before your eyes! I love this healthy way of eating. It may look intimidating, but guess what? It’s easy to make these at home! These beautiful ahi tuna poke bowls are a satisfying lite meal that requires little to no cooking. If this sounds good to you, let’s get marinating!

Fish selection

My nearby grocery store sells fresh ahi tuna steaks that I use in this recipe. When purchasing the fish, ask the friendly person at the fish counter if the tuna is sushi-grade and safe to eat raw. If there are Asian markets nearby, they typically carry sushi-grade fish.

You can try different kinds, such as salmon, albacore, or yellowtail. If you aren’t into raw fish, try cooked shrimp or octopus with the poke bowl sauce, and it will be delicious. Using a clean chef’s knife and cutting board, cut the fish into 3/4-inch cubes.

Poke bowl with brown rice and sliced cucumbers.

Marinate the tuna

I use a very simple but tasty poke marinade. It combines 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, creamy mayo, and sriracha added to the sauces.

Don’t be afraid to get creative! Combine the marinade with chunks of tuna, sliced green onion, and sesame seeds. The sauce quickly infuses into the fish for a quick meal, so it can be enjoyed immediately. However, if you want to add more flavor, marinate for 15 to 30 minutes.

Top down view of two poke bowls with chopsticks and a small bowl of soy dipping sauce.

How to make a poke bowl

So what’s in those irresistible bowls? There are endless ways to customize the poke bowl ingredients. I fill the bottom with white, brown, or sticky sushi rice as the base. Plus, the cooked rice soaks up any sauce! Add fresh salad greens, creamy avocado, crunchy carrots, pickled ginger, and fresh cucumber slices. If you have time, make this pickled cucumber salad. The sweetness and acidity go so well with the poke.

On top of the raw marinated ahi, sprinkle on togarashi (Japanese seven spice). I like the extra spicy umami flavor it adds and some chopped seaweed called nori. Toasted sesame seeds and spicy mayo also add exciting textures.

Chopsticks grabbing a cube of tuna out of a poke bowl.

This poke bowl recipe is so versatile that you can use it as an appetizer with crunchy crackers, wrapped up in a giant sushi burrito, or just eat the marinated tuna straight from the bowl. Tell me what you like to add to your poke bowl. I would love to hear.

More tuna recipes

Recipe Science

How do I select raw fish to purchase at the market for poke?

Food safety is critical when eating raw fish! Look for “sushi-grade” on the package or ask the market if it’s sashimi grade. Purchasing previously frozen tuna may also be a good idea because it can help kill parasites that might be present. If you are still hesitant to eat completely raw tuna, you can sear the surface before cutting to reduce the risk of microbial contamination. (Source: FDA.gov)

Best Ahi Tuna Poke

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.
4.96 from 462 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine Japanese


  • 1 pound sushi grade ahi tuna, cut into ¾" cubes
  • ¼ cup soy sauce
  • 1 teaspoon rice vinegar
  • 1 ½ teaspoons sesame oil
  • ¾ teaspoon red pepper flakes, crushed
  • cup green onions, thinly sliced
  • ½ teaspoon sesame seeds, plus more for garnish
  • 2 cups brown rice, or white rice, cooked
  • 2 cups salad greens


  • Cook the Rice – Wash the rice under running water and cook it according to the manufacturer's instructions.
  • Marinate the Tuna – In a medium-sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
  • Combine Ingredients – Add the cooked rice, salad, tuna, and desired toppings to each bowl. Serve immediately or refrigerate covered for up to 2 hours before serving.

Recipe Video

YouTube video


  • Additional Toppings: Avocado, shredded carrots, sliced cucumber, pickled ginger, wasabi, crab meat, tobiko, togarashi, furikake, dried seaweed, and seaweed salad.
  • Make it Gluten-Free: Substitute tamari for soy sauce.
  • Make it Vegetarian: Instead of seafood, cut cubes of firm tofu and marinate for at least 30 minutes before serving.

Nutrition Facts

Serves: 4 servings
Calories 293kcal (15%)Carbohydrates 28g (9%)Protein 33g (66%)Fat 5g (8%)Saturated Fat 1g (5%)Polyunsaturated Fat 2gMonounsaturated Fat 1gCholesterol 55mg (18%)Sodium 930mg (39%)Potassium 116mg (3%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 1400IU (28%)Vitamin C 8.3mg (10%)Calcium 50mg (5%)Iron 1.6mg (9%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

83 Comments Leave a comment or review

  1. Christy says

    This was a first attempt. I am not big on poke but husband and son love it. Our ahi was an impulse but I never have cooked it or prepared poke. They both like it very much we didn’t have sesame seeds or green onions but I think I will definitely be making this again.

  2. Carole says

    LOVE this recipe. So easy, so good. BUT! I know, there’s always a but. We think it needs just a touch of Wasabi powder in the sauce. Missed that bite. But it’s so good & really easy to make.

  3. Oahu Venues says

    I just tried your ahi tuna poke bowl recipe and it was delicious! I love how you combined the flavors of the ahi tuna, avocado, mango, seaweed, and sesame oil to make a tasty and nutritious meal. I also appreciate how quick and easy this recipe was to make. I look forward to trying more of your recipes in the future! Thanks for sharing!

  4. Mele Luau says

    I recently came across your Ahi Tuna Poke Bowl recipe on your website, and I must say, it looks absolutely fantastic! I can’t resist a good poke bowl, and your version seems to tick all the boxes. I appreciate the level of detail and clarity in your recipe, making it easy for anyone to recreate this delicious dish at home.

    I particularly like how you emphasize using fresh ingredients, especially when it comes to the ahi tuna. It’s crucial to ensure the quality and freshness of the fish when preparing raw dishes like poke bowls, and your tips on selecting and handling the tuna are incredibly helpful. The marinade you’ve created seems flavorful and well-balanced, allowing the tuna to shine while adding a touch of tanginess and umami.

    Your choice of toppings and garnishes is excellent as well. The combination of avocado, cucumber, radishes, and scallions provides a refreshing crunch and complements the tuna beautifully. The sesame seeds and furikake sprinkled on top add a lovely nuttiness and extra depth of flavor.

    I also appreciate the versatility you’ve built into the recipe, allowing for customization based on personal preferences. The suggestions for variations such as adding mango or swapping out the rice for greens are fantastic ideas that can cater to different tastes and dietary needs.

    I want to commend you on creating such a well-crafted and mouthwatering recipe. It’s evident that you’ve put a lot of thought and expertise into it, and I can’t wait to give it a try myself. Thank you for sharing your culinary skills and knowledge with us through your website. I’ll be sure to explore more of your recipes and cooking tips in the future.

  5. Dairyville chik says

    In the instruction to mention poke. However not in the instructions. Growing up my grandmother would make Poke Salad from this weed that grew wild in our yard and Fields. She would heat the oil and sprinkle it over the poke in till it started to shrivel it was most often bacon grease. And give it a liberal splash of vinegar and salt and pepper. The Poke Salad had boiled egg, onion and sometimes green olives. Thanks for bringing back the memories.

    • Jessica Gavin says

      Poke is the final mixture of the fish with seasonings, so that’s what I refer to in the recipe when I say to add the poke to a bowl. I hope that helps! Your grandma’s recipe sounds incredible!

    • Bmaur says

      You may be thinking of pokeweed. It is a wild plant of which the young shoots are edible when prepared properly. This is a recipe for a poke bowl, pronounced (poe-kay).

  6. Tracy Martinson says

    Delicious! Tuna had the perfect amount of Asian flavor and heat. We marinated it for only 20 minutes. Its actually a very easy but flavorful dish. Great when you want homemade sushi dinner without the hassle. We used spring mix lettuce, carrots, red peppers, radishes, avocado, even a little mango. Will definitely be making this again.

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