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Ahi Tuna Poke Bowl

[heart_this] · Mar 13, 2017 · 8 Comments

Ahi Tuna Poke Bowl

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

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!

ingredients
  • 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
directions
  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: Calories 280, Fat 13g (Saturated 2g, Trans 0), Cholesterol 25mg, Sodium 650mg, Carbs 26g (Fiber 6g, Sugars 3g), Protein 17g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Food, Japanese, Main Course, Recipe, Rice Bowl

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Reader Interactions

Comments

  1. Heather Christo says

    March 13, 2017 at 2:55 pm

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

    Reply
  2. We Are Not Martha says

    March 13, 2017 at 6:34 pm

    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 🙂 🙂

    Sues

    Reply
  3. Maria Lichty says

    March 14, 2017 at 2:09 pm

    The watermelon radishes are a beautiful addition!

    Reply
  4. Julie | Table for Two says

    March 15, 2017 at 12:52 pm

    What gorgeous looking Ahi! Loving those radishes!

    Reply
  5. marla {Family Fresh Cooking} says

    March 15, 2017 at 3:52 pm

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

    Reply
  6. Rachel Rodriguez says

    April 18, 2017 at 1:46 pm

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

    Reply
  7. Kiki says

    August 18, 2018 at 12:36 pm

    Im obsessed with poke! But I’m nervous about “making” my own raw tuna dish. Any tips or tricks to avoid any health hazards with raw fish?

    Reply
    • kevin says

      August 20, 2018 at 1:15 pm

      Great question! This article has some good tips: https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety.html

      Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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