Ahi Tuna Poke Bowl Recipe
If you want a meal that's filling, flavorful, and fresh, then this ahi tuna poke bowl easily checks off all of those boxes. There's the classic rice base, topped off with tender, sushi-grade tuna and a plethora of vibrant vegetables. The result is a bowl that is filled to the brim with flavor and nutrition, and we have recipe developer Christina Musgrave to thank. "I love how easy this is," Musgrave says of her recipe. "It's so easy and tastes just like a restaurant [dish] — for a fraction of the cost."
While it is easy to order this Hawaiian favorite, this homemade version definitely spares your wallet, and it's not much more of an effort than heading to a restaurant to pick up the food. Aside from the rice, there's no cooking involved — just a little prep and marinating time. But why are we still talking about it when we could be making it instead? Let's get right into it with this ahi tuna poke bowl recipe, which will undoubtedly become your lunchtime go-to.
Gather the ingredients for an ahi tuna poke bowl
If the thought of sourcing affordable, sushi-grade tuna has you in a tizzy, fear not! "Aldi sells frozen sushi-grade ahi tuna for an amazing price," Musgrave says. You'll just have to let the fish thaw and cut it into cubes. In addition to the tuna, you'll also need soy sauce, sesame oil, rice vinegar, cooked sushi rice, and some sliced veggies: jalapeño, red onion, and cucumber.
If the aforementioned toppings aren't really your thing, Musgrave notes that you can switch it up and add your favorite ingredients. "Mango, edamame, avocado, and sesame seeds are just a few ideas," she says.
Marinate the tuna
The tuna is the star of this Hawaiian dish, so you'll want to load it with as much flavor as possible. To do so, add the soy sauce, sesame oil, and rice vinegar into a bowl along with the tuna cubes. Toss everything so that each piece of fish is evenly coated, then put the whole bowl in the fridge for 15 minutes. This is the most time-consuming part of the recipe, but in those 15 minutes, the tuna will have a chance to absorb all the flavors of the marinade.
Begin to assemble the poke bowls
As the tuna marinates in the fridge, you can begin to assemble your poke. Start by adding the sushi rice to a bowl, then top with the sliced jalapeño, red onion, and cucumber. If you want to use different toppings, go ahead and add those at this point as well.
Top off your bowl with the tuna
Grab the bowl of tuna from the fridge, then top off your poke bowl with a serving of the tuna. Just like that, you're ready to enjoy this fresh dish!
Are you the type of person who likes to drizzle on a little sauce? "You can add sriracha for some spice; that would be great," Musgrave says, adding that spicy mayo would also be a good option. As for what to drink, she says that "white wine or sparkling tea goes great" with this dish.
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ pound sushi-grade ahi tuna, cut into cubes
- 1 cup cooked sushi rice
- 1 jalapeño, sliced
- ½ red onion, sliced
- ½ cucumber, sliced
- In a medium-sized bowl, whisk together soy sauce, sesame oil, and rice vinegar.
- Add the tuna and toss. Refrigerate for 15 minutes.
- Meanwhile, begin to assemble the bowls by adding ½ cup rice to each bowl. Top with sliced jalapeño, red onion, and cucumber.
- Once tuna has marinated, divide tuna between the two bowls, spooning some leftover marinade over each.
- Serve immediately.