Hawaiian-style marinated raw tuna over sushi rice with fresh toppings
Ahi Tuna Poke Bowl
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
2
2 bowls
Difficulty
Easy
Cost
Premium
$$$
Ahi Tuna Poke Bowl
Hawaiian-style marinated raw tuna over sushi rice with fresh toppings
★4.4(24)
Cubes of sushi-grade ahi tuna tossed in a sesame soy marinade, served over warm sushi rice with avocado, cucumber, edamame, and pickled ginger.
20m
Prep Time
20m
Cook Time
40m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Poke bowls have taken the world by storm, and for good reason. At their core, they celebrate the pure, clean flavor of fresh fish with simple but perfectly balanced accompaniments. This ahi tuna version stays true to the Hawaiian roots of poke while incorporating the customizable bowl format that makes it such a hit.
The key is starting with the freshest sushi-grade tuna you can find and a marinade that enhances rather than masks the fish. Sesame oil, soy sauce, and a touch of rice vinegar create a savory-nutty dressing that coats each ruby-red cube beautifully. Pile it over seasoned sushi rice and top with creamy avocado, crisp cucumber, and whatever else your heart desires for a meal that is as beautiful as it is delicious.
Ingredients
- 12 oz sushi-grade ahi tuna, cut into 3/4-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- 2 cups cooked sushi rice
- 1 ripe avocado, sliced
- 1/2 English cucumber, diced
- 1/2 cup shelled edamame
- Sesame seeds, sliced scallions, pickled ginger, and nori strips for topping
Instructions
- 1
Cook sushi rice according to package directions. Season with rice vinegar and a pinch of sugar while still warm. Set aside.
- 2
In a medium bowl, whisk together soy sauce, sesame oil, and rice vinegar. Add the cubed tuna and toss gently to coat. Marinate for 10 minutes in the refrigerator.
- 3
Divide warm sushi rice between two bowls.
- 4
Arrange marinated tuna, sliced avocado, diced cucumber, and edamame in sections on top of the rice.
- 5
Garnish with sesame seeds, sliced scallions, pickled ginger, and nori strips.
- 6
Drizzle any remaining marinade from the bowl over the top and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Ahi tunaSushi-grade salmon
Salmon poke is equally delicious with a richer, fattier flavor
Sushi riceBrown rice or quinoa
Either makes a nutritious base with a nuttier flavor
Soy sauceCoconut aminos or tamari
Tamari is gluten-free while coconut aminos is lower in sodium
Tips & Storage
Pro Tips
Always buy sushi-grade or sashimi-grade tuna from a trusted fishmonger. This designation means the fish has been frozen to kill parasites and is safe to eat raw.
Cut the tuna with a sharp knife in clean, decisive strokes — sawing will crush the delicate flesh.
Prepare all toppings before cutting the tuna so the fish stays cold and fresh.
A drizzle of sriracha mayo adds a creamy, spicy element if you want extra punch.
Storage
Poke bowls are best eaten immediately. Raw tuna should be consumed within a few hours of cutting. Leftover rice and toppings can be refrigerated separately for 1 day.
Reheating
This is a no-cook dish best served fresh. Do not reheat the raw tuna. Leftover rice can be reheated and repurposed for a different meal.
Nutrition Facts
Per serving (1 bowl) · 2 servings
Calories450
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates42g
Fat16g
Fiber5g
Sugar4g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is it safe to eat raw tuna?
- Yes, when you purchase sushi-grade or sashimi-grade tuna. This fish has been flash-frozen to FDA-recommended temperatures to eliminate parasites. Always buy from reputable sources.
- Can I use a different fish?
- Yes, sushi-grade salmon is a popular alternative. You can also use cooked shrimp or tofu for a non-raw option.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →