Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl
My current obsession is poke (a Hawaiian style raw fish salad) and after trying out a bunch of local poke rice bowls it was time to make my own! My favourite fish to enjoy raw has to be tuna, with salmon coming in second, so I like to start my poke off with raw ahi tuna which is seasoned in soy sauce along with green onions, sesame oil and sesame seeds. Since good quality/sushi-grade fish can be a little pricy I like to fill out the poke bowl with a nice bed of rice which also soaks up all of the juices from the salad. With the base of rice and the fish you can finish the poke bowl with pretty much anything that you can think of! I like to start with some cool and creamy avocado, crisp cucumbers, tangy sweet onions, crunchy macadamia nuts and pretty watermelon radish. You can use so many other ingredients from sushi inspired to Korean, Mexican, etc. No matter how you serve these ahi tuna poke bowls you are sure to enjoy them!

Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl
Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Poke! Ahi tuna rice bowls with avocado and platy of tasty toppings!

  • 1 cup short grain rice, rinsed
  • 2 cups water
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 small sweet onion, thinly sliced
  • 1 tablespoon rice vinegar
  • 1/4 cup wakame
  • 1/4 cup warm water
  • 1/2 pound ahi tuna, diced
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sriracha (optional)
  • 1 cup cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 1 watermelon radish (or radish), thinly sliced
  • 2 tablespoon macadamia nuts, chopped
  • 2 tablespoon toasted seaweed, thinly sliced
  1. Bring the rice and water to a boil, reduce the heat to a simmer, and cook, covered, until the water has been absorbed, about 20 minutes, before removing from heat.
  2. Mix the vinegar, sugar and salt and mix it into the rice.
  3. Let the onion sit in the vinegar for 10+ minutes.
  4. Let the wakame sit in the warm water until tender, about 5 minutes.
  5. Assemble the poke bowls and enjoy fresh!

Option: Change up the tuna or other ingredients/toppings!
Nutrition Facts
Nutrition Facts Provided by Napier West


Heather Christo said...

I'm obsessed with Poke too Kevin and this bowl is so beautiful!

We Are Not Martha said...

Poke is all the rage right now and that's a-ok with me since I'm obsessed with ahi tuna! This bowl looks gorgeous :) :)


Maria Lichty said...

The watermelon radishes are a beautiful addition!

Julie | Table for Two said...

What gorgeous looking Ahi! Loving those radishes!

marla {Family Fresh Cooking} said...

As the weather gets warmer I totally crave dishes like this!

Rachel Rodriguez said...

What a delicious recipe. I love the mix of ingredients and how they all go great together. Thank you for posting it!

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