Ahi Tuna Poke Bowl

This ahi tuna poke bowl is made with chunks of marinated tuna served with steamed rice, avocado, cucumbers, and a wonderful creamy mayonnaise-based sauce. It's simple, easy, healthy, and packed with nutrition.

Table of Content

• Why make this tuna?
• Ingredients and substitutes
• Step by step instructions
• More fish recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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If you love raw sushi and tuna, then this will probably be on your list of favorites very soon.

Poke is raw fish cut into cubes and marinated. Most commonly, using tuna and salmon. You can serve this as a meal on its own or as a side dish along with other main courses.

and has a combination of sourness from the vinegar and sweetness from the mirin. The garlic and ginger add a nice punch of flavor. And, the chilly flakes give it a nice little kick of spice. So, while the fish is raw all these flavors keep it from tasting fishy.

Why make this tuna?

• The best thing about this tuna recipe is that it is quick and easy to make.
• The marinade takes 5 minutes to make and uses easy to find simple ingredients.
• The spicy poke sauce also takes just 5 minutes to make with just mayonnaise, lemon, chilly, and sesame oil.
• You can serve this with sushi rice. But, brown rice, quinoa, or even cauliflower rice would also work.
• A poke bowl is usually served with veggies along with rice on the side. Today, I am serving this bowl with sliced cucumbers, radishes, and sauteed asparagus. You can also add steamed or sauteed broccoli, carrots, or other veggies. In addition, you can also use shredded cabbage or garden greens.

Ingredients and substitutes

• Tuna - The most important thing to note about making ahi tuna like this is to ensure you have sushi-grade tuna. This is why it is very important to buy from a trust-worthy source. And if you do not like eating raw fish, you can also cook it a little. Read more about raw fish for sushi here.
• Mirin - This is a Japanese sweet sauce. You can easily replace it with maple syrup or honey.
• Soy sauce - I prefer to use low-sodium soy sauce so the tuna is not too salty. And if you have regular soy sauce, use it but don't add any more salt for seasoning until you taste it.
• Rice vinegar - This is Japanese rice vinegar. You can also use lemon juice or apple cider vinegar.
• Sesame oil - Adds a nice Asian flavor to the dish. And while you can certainly omit it, I highly recommend it.

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Step by step instructions

• Rice - Wash the rice in clean running water a couple of times until the water runs clear. Cook according to the package directions. And set aside.
  Pro tip - Generally, you would add 1 cup water and 1 cup rice in a pot. Let come to a boil. Then, turn the heat to a low simmer and cook for 15 minutes. Set aside until ready to serve.
• Ahi Tuna - Cut the tuna into small ½-inch cubes. And set aside.
  Pro tip - Ideally you want to make bite-size pieces of the tuna so you can pick it up with your chopsticks and eat. My kids are small so I make smaller pieces.

Marinade 

• Combine all the marinade ingredients in a bowl. Then, add the chopped tuna, and combine well. Cover with plastic wrap and leave to marinate in the refrigerator for 2 hours. Two hours before serving, add the chilly flakes and sesame seeds.
  Pro tip - I like to add the chilly flakes and sesame seed shortly before serving. This way the chilly does not overpower in flavor and the sesame seeds don't soak up the soy sauce.

• Sauce - Combine all the sauce ingredients in a bowl - mayo, rice vinegar, chili, and sesame oil.
  Pro tip - The color of your sauce will depend on the color of the sesame oil and the amount of chilly oil you use.

• Assemble - Fill a small bowl with steamed rice and invert it in the center of a bowl or plate. Then, surround it with all the remaining ingredients - tuna, cucumber, avocado, radishes, and lettuce or veggies. And top with some of the sauce.
  Pro tip - You can also serve this a la carte and let people make their own tuna poke bowl with the combination they like.

Here are two plates that I prepared. As you can see, the recipe is simple and easy but the way you plate it makes a huge difference.

More fish recipes

• Recipe for Baked Salmon
• Easy Honey Garlic Salmon
• Parmesan Breadcrumb Crusted Salmon
• Seared Ahi Tuna Steak
• Garlic Butter Salmon
• Ahi Tuna Poke Bowl
• Balsamic-Glazed Salmon
• See all salmon recipes or see more fish recipes

Frequently asked questions

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Printable Recipe