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Hawaiian Ahi Poke Bowl

A vibrant and healthy bowl featuring fresh, marinated ahi tuna served over sushi rice with colorful, crisp toppings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Hawaiian, Japanese
Calories: 520

Ingredients
  

Ahi Tuna Poke
  • 1 lb sushi-grade ahi tuna cubed
  • 0.25 cup soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp honey or agave nectar
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced
  • 1 tbsp green onions thinly sliced, plus more for garnish
  • 0.5 tsp sriracha optional
  • 1 tbsp sesame seeds toasted
Bowl Base & Toppings
  • 2 cups cooked sushi rice or brown rice/quinoa
  • 1 ripe avocado sliced
  • 1 small cucumber thinly sliced
  • 0.5 cup edamame shelled and cooked
  • 0.5 cup carrots julienned
  • 0.25 cup red cabbage thinly sliced
  • furikake seasoning for garnish
  • lime wedges for serving

Equipment

  • Sharp Chef's Knife
  • Cutting board
  • Mixing bowls
  • Measuring Spoons/Cups

Method
 

  1. Prepare the rice according to package instructions. If making sushi rice, season it with a mix of rice vinegar, sugar, and salt while warm, then fan to cool.
  2. Pat the ahi tuna dry with paper towels. Using a sharp knife, slice it into 3/4-inch to 1-inch cubes and place in a medium bowl.
  3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, 1 tbsp green onions, and sriracha.
  4. Pour the marinade over the cubed tuna. Add the toasted sesame seeds. Gently toss to coat.
  5. Cover the bowl and refrigerate the tuna for 15-30 minutes.
  6. While the tuna marinates, prepare all your chosen toppings: slice the avocado, cucumber, julienne the carrots, etc.
  7. To assemble, divide the cooked rice between two bowls. Arrange the marinated tuna and your prepared toppings in distinct sections over the rice.
  8. Garnish with extra green onions, sesame seeds, and furikake. Serve immediately with lime wedges.

Notes

Ensure your tuna is 'sushi-grade' from a reputable source. Do not marinate the tuna for longer than 30 minutes to prevent it from becoming tough and changing color.