Ahi Poke Bowl
by Sommer Collier — last updated on Sep 2, 2025 
This easy Ahi Poke Bowl is the epitome of freshness! It’s loaded with rice, Hawaiian tuna poke, avocado, radishes, sprouts, and seasoning. These poke bowls are quick to make and so delicious!
Sommer’s Recipe Notes
I shared my classic Hawaiian Ahi Poke Recipe several years ago, and it’s been a huge hit ever since I put it on the site. We make this poke bowl 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.
So for this post, we will be talking about my fresh and tasty Ahi Poke Bowl recipe! Think of them as bowls of deconstructed sushi, with even more goodies loaded together. Plus, the ability to mix and match every bite exactly how you like.
Why You’ll Love This Hawaiian Poke Bowl
- Fresh ingredients – We love how fresh, nutritious and protein-packed this dish is. It’s light and simple but there is no skimping on flavor!
- Customizable – You can make this poke bowl recipe your own by adding in veggies of your choosing, swapping the tuna for salmon, or giving it a spicier kick.
- Healthy meal idea – Our version of easy poke bowls are actually very healthy! The only fats in this recipe are good-for-you fats found in the avocado and the ahi tuna.
Not only is this raw seafood salad absolutely delicious, but it is also gorgeous! Bright colors that are perfect for spring or summertime… Or any time of year. So say ‘aloha’ to flavor, eat up, and transport yourself to Hawaii!
Ingredients and Tips
- 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 – Sushi-grade (also called sashimi-grade) and cubed. Do not buy frozen tuna steaks in bags. Instead, get to know your fishmonger and ask questions to ensure you are getting the best product!
- Sauces – Gluten-free soy sauce, honey, toasted sesame oil, and wasabi paste brings bold and complex flavors to this simple poke dish.
- Scallions – chopped green onions for added freshness.
- Sesame Seeds – For crunchy texture and pop of nutty flavor, top off the ahi poke bowl with a sprinkle of sesame seeds.
- Avocado – This brings creaminess to the whole dish and pairs so nicely with the flavors.
- Radishes – For a little bit of bite, but you can also sub or add cucumber for extra crunch!
- Sprouts – Use alfalfa, broccoli, or even bean sprouts.
- Furikake Rice Seasoning – This stuff is SO good and you’ll love having it on hand for other recipes!
Recipe Variations
- Low carb poke bowls – If you’re looking to lighten up the carbs in your poke bowls, you can omit the rice, then add fresh spring salad mix, cauliflower rice, or broccoli rice instead.
- Other toppings – Make some spicy mayo and drizzle it over the whole bowl to kick it up a notch! Other toppings like edamame, sriracha, ginger, mango salsa, seaweed salad, red pepper flakes, and cilantro are also delicious additions.
How to Make Ahi Poke Bowls
Tips for Success – Quick and healthy dinners don’t have to be boring, and the perfect Hawaiian poke bowl is yours to create! 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!
Find the full Hawaiian Poke Bowl recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Enjoy it fresh – Ahi poke bowls are really all about that freshness factor, but stored tightly in an airtight container, ahi tuna poke will keep well in the fridge for up to 2 days.
- Make ahead – You can make the poke the night before planning to enjoy it 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.
- Freezing – Don’t do it. Freezing raw, already-marinated tuna will ruin the texture, so it’s not recommended!
Hawaiian Poke Bowl
Video
Ingredients
- 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
Instructions
- 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.
Notes
- Enjoy it fresh – Ahi poke bowls are really all about that freshness factor, but stored tightly in an airtight container, ahi tuna poke will keep well in the fridge for up to 2 days.
- Make ahead – You can make the poke the night before planning to enjoy it 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.
- Freezing – Don’t do it. Freezing raw, already-marinated tuna will ruin the texture, so it’s not recommended.
Nutrition
Frequently Asked Questions
What is a Poke Bowl?
This raw seafood salad is extremely popular in Hawaii 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 Hawaiian poke blends using local fish, squid, and shellfish.
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 as a complete meal, with aromatic jasmine rice, sliced radishes, delicate sprouts, and creamy avocado, lending a little bit of seasoning to each element.
How Do I Make Sure I’m Getting Safe Raw Fish?
The best way to make sure the ahi (yellowfin) tuna you buy is safe to consume raw, is to purchase it from a good quality seafood market. Most will label their best and freshest ahi tuna steaks as sushi-grade or sashimi-grade (sushi-grade fish). Do not buy frozen tuna steaks in bags. Instead, get to know your fishmonger and ask questions to ensure you are getting the best product.
Just like eating sushi at restaurants, there is always a small amount of risk involved when consuming any raw fish. However, if you know your seafood market is responsible, and you use the fish right away, you can generally feel good about enjoying raw tuna at home.
I just made this for dinner and it was easily one of the best meals ever!!! So easy, so delicious, so nutritious and so impressive!
Hi Brian,
Thanks so much for reporting back! I’m so glad you liked it!! :)
Hi! These look great. I have a husband who is averse to any and all uncooked meat even though he does like lightly seared tuna. Do you think that I could lightly sear the tuna before making this, or would that totally ruin it? I know there’s no way for you to know for sure, but I’d love to hear your opinion. THanks!
This looks so tasty! Cannot wait to try!
This has everything I am craving right now – especially with the warm weather approaching!
loving this recipe which not only looks amazing but has great ingredients in too, thank you xoxo
We make your Hawaiian Poke recipes at least once a month, now I need to get on board with this!!! Looks amazing. Love the fresh twist on the classic and addition of fresh veggies..
I’m obsessed with these! There’s nothing better for lunch in the summertime
What a beautiful poem bowl- I would totally want this for dinner!
Looks like a quick and healthy weeknight meal!
I love poke, but so seldom make it on my own–that’s going to have to change ! Yours looks great!
Those poke bowls are looking so good!
Another delicious recipe! Love!