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Ahi Tuna Poke bowl

January 5, 2022 (Last updated May 25, 2022) · Nicole Triebe

These Easy Ahi Tuna Poke Bowls are perfect for a quick and healthy weeknight dinner! Made with sushi grade Ahi tuna, avocado, and brown rice, eating healthy never tasted so good!

Why we love these poke bowls

These beautiful bowls are a satisfying and light meal that requires little to no cooking. This healthy lunch idea takes just 10 minutes to prepare and it’s so healthy!

What you need for this recipe:

1 pound sushi or sashimi grade tuna or fresh tuna steaks, cut into ¾-inch cubes- you can usually get this at whole foods, a fish monger or online seafood specialty store

¼ cup soy sauce or coconut aminos

1 tsp grated ginger

2 teaspoon rice wine vinegar

1 ½ teaspoons sesame oil

¾ teaspoon red pepper flakes, crushed

½ teaspoon sesame seeds, plus more for garnish

2 carrots

1/2 cup edamame, shelled – you can find this in the frozen food section of your local grocery store

1/2 cup red cabbage, shredded

1 avocado

1 radish, thinly sliced

1/2 cup green onions, thinly sliced

2 cups brown rice, jasmine rice or cauliflower rice

Spicy mayo, optional

How to prepare tuna for a poke bowl

  1. First, make sure there are no scales or bones still in your fish (if you purchased sushi or shimi-grade fish, there shouldn’t be).
  2. Then, using a sharp knife, remove any skin or tendons that you can see. This will depend on the type of fish you’re using, but it should be minimal.
  3. Next, using a very sharp knife, cut your tuna into neat rectangles. Make neat slices going with the grain, then cut crossways into 1/4-1/2″ cubes.
  4. Marinate in a mixture of soy sauce, ginger, rice wine vinegar, sesame oil and red pepper flakes.

How to make a poke bowl

  • In a small bowl combine ahi tuna, soy sauce, rice vinegar, ginger, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
  • Cover and refrigerate covered while the rice cooks. Make the rice on a stove top or rice cooker according to the box.
  • Toss to recombine in the sauce before serving.
  • In a medium bowl, add cooked rice, poke and favorite toppings to each bowl

That’s how easy it is to make your own poke bowl at home!

close up shot of ahi poke bowl garnished with carrot ribbons, jalapeno, radish, avocado, lemon and purple cabbage

FAQs and Expert tips

Food safety is critical when eating raw fish! Don’t be afraid to ask the vendors for guidance on what fish is safe to eat and how to store and prepare. You can also look for sushi grade fish on the label, some markets will have that indication on the package. Purchasing previously frozen tuna may also be a good idea because it can help kill parasites that might be present. If you are still a little hesitant to eat the tuna completely raw, you can sear the surface of the ahi tuna steaks on each side before cutting to help to reduce the risk of microbial contamination. 

Use a very sharp knife to cut the tuna, and wipe your blade with a clean towel and cool water whenever it gets too sticky.

You can use leafy greens as a base for a low carb option. Other great additions include red onion, bean sprouts, pineapple, seaweed salad and jalapeno!

You can also FOLLOW ME on INSTAGRAMPINTEREST, and FACEBOOK for more great recipes!

Thanks for reading! If you make this recipe please come back and let me know how you like it by leaving a star rating and review.

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Ahi Tuna Poke bowl


Ingredients

Scale

1 pound sushi grade tuna or fresh tuna steaks, cut into ¾-inch cube

¼ cup soy sauce or coconut aminos

1 tsp grated ginger

2 teaspoon rice wine vinegar

1 ½ teaspoons sesame oil

¾ teaspoon red pepper flakes, crushed

½ teaspoon sesame seeds, plus more for garnish

2 carrots

1/2 cup edamame, shelled

1/2 cup red cabbage, shredded

1 avocado

1 radish, thinly sliced

1/2 cup green onions, thinly sliced

2 cups brown rice, jasmine rice or cauliflower rice


Instructions

  • In a medium bowl combine ahi tuna, soy sauce, rice vinegar, ginger, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
  • Cover and refrigerate covered while the rice cooks. Toss to recombine in the sauce before serving.
  • Add cooked rice, salad, poke and desired toppings to each bowl.

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