Ahi Poke Bowl Recipe
I shared my classic Hawaiian Ahi Poke Recipe several years ago, and it’s been a huge hit ever since on the site. We make this recipe on a regular basis, especially through the spring and summer, serving it as an appetizer, or as a healthy main dish with a salad on the side.
As soon as the weather starts to warm up I begin to crave raw veggies more and more by the day.
We’ve been eating a lot of grilled chicken and fish, and a whole lot of salads. Don’t get me wrong, I love a good salad. Cool and crunchy with a tangy-sweet dressing. I don’t ever get tired of that.
My family on the other hand… Well, they do get tired of salad. So I’ve been experimenting with other raw veggie-laden quick-dinner options, that happen to be extremely healthy.
So for this post, we will be talking about Ahi Tuna Poke Bowls! Think of them as bowls of deconstructed sushi, with even more goodies loaded together and the ability to mix and match every bite exactly how you like.
What is Poke?
In Hawaii, poke is everywhere.
This raw seafood salad is extremely popular and is made fresh daily all over the islands. So much so, Hawaiian grocery stores have dedicated poke counters (often in the place of southern side dishes we find in the deli) with a dozen or more fresh poke blends using local fish, squid, and shellfish.
When we visit Hawaii, we make it a goal to eat like the locals, picking up small containers of poke for a picnic lunch on the beach. We always try to sample as many varieties as we can during our stay.
Yet here in the mountains of North Carolina, my fresh fish options are a bit limited. Therefore I usually make poke at home with sashimi-grade ahi tuna.
What is a Poke Bowl?
I’m posting this Ahi Poke Bowl recipe today to prove a point… Quick and healthy dinners don’t have to be boring.
I took my classic poke recipe and doctored it a tad, to intensify the flavors and deliver it in a convenient bowl. That way, it can be served with aromatic jasmine rice, sliced radishes, delicate sprouts, and creamy avocado, lending a little bit of seasoning to each element.
In a Perfect Poke Bowl, these hearty, fresh, flavorful ingredients are layered together to create a delightful dish that lets you craft each bite to your liking. Don’t be afraid to get creative with it!
Poke Bowl Recipe Ingredients
The blend of fresh raw vegetables creates a marvelous contrast of textures in each Ahi Poke Bowl, while the warm and fragrant rice provides a filling platform that brings the dish together.
You can add or swap any ingredients you like!
- Jasmine Rice – What’s even better about this recipe is that it is gluten-free! Switch it out for brown rice or cooked quinoa as well.
- Ahi Tuna – Sashimi-grade and cubed.
- Gluten-Free Soy Sauce, Honey, Sesame Oil, and Wasabi Paste – for complex flavor in such a simple dish.
- Avocado – This brings creaminess to the whole dish.
- Radishes – A little bit of bite.
- Sprouts – Use alfalfa, broccoli, or even bean sprouts.
- Furikake Rice Seasoning – This stuff is so good!
How to Build a Perfect Poke Bowl
1. First, make the rice. Pour the rice into a medium saucepot. Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15-20 minutes until all the water is absorbed and there are air holes in the top of the rice. Remove from heat, fluff the rice with a fork, then cover to keep warm and set aside.
2. Meanwhile, cut the ahi tuna steaks into small cubes. Place them in a bowl and add the soy sauce, honey, sesame, oil, and wasabi paste. Toss well to coat. Then stir in the chopped green onions and sesame seeds.
3. Slice the avocado and radishes. Once the rice is cooked, assemble the bowls: Scoop a heaping portion of rice into 4-6 salad bowls. Spoon the ahi poke next to the rice and arrange sprouts and sliced radishes around the rice. Place several avocado slices over the top and sprinkle furikake on top.
Not only is this dish absolutely delicious, but it is also gorgeous! Bright colors that are perfect for spring or summer time. So eat up, and transport yourself to Hawaii.
Get the Complete Ahi Tuna Poke Bowl (Printable) Recipe Below. Enjoy!
Can Poke Be Made Ahead?
Stored tightly in an airtight container, ahi tuna poke will keep well in the fridge for up to 2 days. You can make the poke the night before planning to enjoy for lunch or dinner the next day, and the flavors of the ahi poke will wonderfully intensify as the ingredients marinade.
Then just prep the other ingredients and build the poke bowls when you are ready to eat.
Healthy for the Whole Family
My family has always loved Hawaiian poke. But this Ahi Poke Bowl recipe?
They are NUTS over it.
My son has asked for it twice in the last week. That’s saying a lot for a healthy dish with lots of raw ingredients. I hope you give this bold, fresh, and flavorful recipe a try with your family soon!
Looking for More Healthy, Family-Friendly Meals?
- Chinese Hot Pots
- Creamy Roasted Red Pepper Chicken Skillet
- Potato Chip Crusted Baked Sea Bass
- Paleo Cashew Chicken
- Thai-Inspired Ground Turkey Stir Fry – Kalyn’s Kitchen
- Hawaiian Chicken Kebabs – She Wears Many Hats
Ahi Poke Bowl Recipe
- 2 cups dried jasmine rice
- 1 pound sashimi-grade ahi tuna
- 3 tablespoons gluten free soy sauce
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 1/2 – 1 teaspoon wasabi paste
- 3/4 cup chopped green onions (green and white ends)
- 1 1/2 teaspoons sesame seeds
- 1 ripe avocado
- 1 bunch radishes
- 1 cup sprouts (alfalfa, broccoli, bean)
- Furikake Rice Seasoning
- Pour the rice into a medium sauce pot. Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15-20 minutes until all the water is absorbed and there are air holes in the top of the rice. Remove from heat, fluff the rice with a fork, then cover to keep warm and set aside.
- Meanwhile, cut the ahi tuna steaks into 1/4 to 1/3 inch cubes. Place them in a bowl and add the soy sauce, honey, sesame, oil, and wasabi paste. Toss well to coat. Then stir in the chopped green onions and sesame seeds.
- Slice the avocado and radishes. Once the rice is cooked, assemble the bowls: Scoop a heaping portion of rice into 4-6 salad bowls. Spoon the ahi poke next to the rice and arrange sprouts and sliced radishes around the rice. Place several avocado slices over the top and sprinkle furikake on top.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!