Homemade Ahi Tuna Poke Bowls

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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.

Ahi Tuna Poke Bowl

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!

Sliced ahi tuna cubes in a bowl and adding soy sauce mixture

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!

poke bowl with brown rice and sliced cucumbers

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!

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

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’s 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!

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 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

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)

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Homemade Poke Bowls with Ahi Tuna

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.
Pin Print Review
4.21 from 311 votes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings 4 servings
Course Entree
Cuisine Japanese


  • 1 pound sushi grade ahi tuna, cut into ¾-inch 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


  • Wash the rice under running water and cook it according to the manufacter's 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.

Recipe Video


  • Additional 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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Nutrition Facts
Homemade Poke Bowls with Ahi Tuna
Amount Per Serving
Calories 293 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 55mg18%
Sodium 930mg39%
Potassium 116mg3%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 4g4%
Protein 33g66%
Vitamin A 1400IU28%
Vitamin C 8.3mg10%
Calcium 50mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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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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73 Comments Leave a comment or review

  1. 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.

  2. 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!

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