An ode to the 6 months I spent in Hawaii- my ahi tuna poke bowls feature marinated tuna chunks served over sushi rice with crisp veggies and the best spicy poke sauce. It’s fresh, healthy, and something I crave weekly!
I honestly think I ate a tuna poke bowl at least three times a week for lunch when I was living in Hawaii. That’s over 70 bowls, conservatively! Before you judge, this was right after graduating from culinary school, and I was very OVER being in a kitchen.
It’s been years since then, and I love how popular poke bowls have become all over the world. It’s not just delicious, but a healthy and wholesome lunch or dinner option. Today’s tuna poke bowl recipe is inspired by the ones I enjoyed at Ono Seafood in Oahu. My family love this for a light dinner or lunch.
The secret to the freshest, tastiest poke bowl comes down to the marinade and sauce. You don’t want to marinate the tuna for too long, or the texture will break down. And the sauce needs balance- salty, tangy, and with a subtle hint of sweetness. I’ve made this recipe countless times, and every bowl delivers buttery tuna chunks, crave-worthy sauce, and crisp veggies for color, crunch, and nutrition. Okay, my mouth is watering!
What is poke?
Poke is a Hawaiian dish made with fresh, raw fish cut into large cubes and tossed with a simple seasoning mix of soy sauce and sesame oil. Similar to tuna tartare, it’s fresh, flavorful, and a Hawaiian staple. If you’d like to try it with another fish, try my salmon poke bowls.
Key Ingredients
Find the printable recipe with measurements below.
- Ahi tuna. Make sure to use ONLY sushi-grade tuna, as regular raw tuna (whether fresh or frozen) will likely contain parasites. You can find sushi-grade tuna at a fishmonger or a Japanese specialty grocer (especially if they have a sushi shop on site). I prefer the latter because you can choose your specific cuts (look for center-cut tuna).
- Sushi rice. I made my Instant Pot sushi rice, which comes together in just 15 minutes, but any sushi rice, white rice, or brown rice will work.
- Fresh veggies. I like to use cucumber, mixed greens, avocado, and garnish with green onion and sesame seeds. These are mild, crisp, and won’t detract from the tuna or sauce.
- Poke sauce. A simple yet powerful combination of soy sauce, rice vinegar, sesame oil, red pepper flakes, and green onions.
How to make tuna poke bowls
Step 1- Make the poke. In a large bowl, whisk together the poke sauce ingredients. Add the ahi tuna to the marinade and mix to combine.
Step 2- Assemble. To the serving bowls, add the sushi rice, followed by the poke. Top each bowl with the cucumber, salad greens, and avocado. Garnish the bowls with green onion and sesame seeds, and serve with extra soy sauce if desired.
★★★★★ REVIEW
“This was a very easy recipe. It was cheap and delicious.” – Jaycee
“This is my go-to when we pick up raw tuna from the fishmonger. It is so easy and so good. Bye bye $20 poke bowls from the shops.” – Melanie from Facebook
“Love the poke sauce so much, I add it to my other meals, lol!” – Suki from Instagram
Arman’s top tips and variations
- Don’t over-marinate the fish. The longer the tuna sits in the poke sauce, the more it’ll absorb the flavor and become overpowering. I recommend making it as soon as you want to eat the bowls.
- Lightly freeze the tuna before slicing. A trick I learned in culinary school! This firms up the fish, making it much easier to cut. I recommend an hour before slicing.
- Use other seafood. As much as I love a classic ahi poke bowl, I’ve used this exact recipe with cooked shrimp, salmon, and tofu, and it always tastes incredible.
- Sear the tuna. If you’re not a fan of raw fish, you can lightly sear the tuna in a nonstick skillet for 1-2 minutes on each side to eliminate any potential “fishiness.” Just follow my simple seared ahi tuna recipe or slice up a grilled tuna steak.
- Play around with different toppings. Try fresh cilantro, pickled ginger, furikake seasoning, edamame, or diced mango.
- Spicy poke bowl sauce. For an extra spicy poke bowl, drizzle some sriracha or spicy mayo on top.
Frequently asked questions
I recommend using a VERY sharp knife to cut very cold, sashimi-grade tuna into ½-inch cubes. Keeping the fish firm makes for clean, smooth cuts.
I spoke about this in my tuna carpaccio recipe. Yes, you can use frozen tuna for poke, but it must be sushi- or sashimi-grade from a trusted source. Always check the packaging to confirm it’s safe for raw consumption.
While you can prep the ingredient elements ahead of time, I don’t recommend letting the tuna sit in the marinade for too long.
More dinner bowls
Whisk together the soy sauce, rice vinegar, sesame oil, red pepper flakes, sliced green onion, and sesame seeds.
Add the ahi tuna and mix until combined.
Assemble the bowls by adding sushi rice, then a serving of the tuna poke. Add the cucumber, mixed greens and sliced avocado, and sprinkle green onion and sesame seeds on top.
- Rice: I use homemade sushi rice, but any cooked rice works fine.
- Frozen tuna: You can use frozen, thawed tuna, provided it is sushi-grade.
- Other tuna: I like Ahi tuna, but albacore tuna and bluefin tuna also work.
Serving: 1servingCalories: 483kcalCarbohydrates: 51gProtein: 34gFat: 15gSodium: 871mgPotassium: 689mgFiber: 5gSugar: 1gVitamin A: 3389IUVitamin C: 8mgCalcium: 66mgIron: 3mgNET CARBS: 46g
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