This Ahi Tuna Poke Bowl recipe is so easy to make at home! Light, fresh, healthy and delicious! Loaded with fresh Ahi Tuna with citrus ponzu sauce, rice, cucumbers, avocado, edamame and mango. Drizzled with creamy sriracha sauce and topped with crunchy nuts. This Ahi Poke bowl is amazing!
I woke up with Hawaiian dreams in my mind. Actually to be honest I woke up with Southern California in my mind – which to me really means avocados, sun, flip flops and having access to every type of cuisine under the sun! This Poke Bowl recipe is what my dreams are made of! Tuna Poke!!
What is Poke?
Poke (pronounced po-kay) means “chunks” or “to slice or cut” in Hawaiian. Poke has been a staple in Hawaiian cuisine for centuries. Traditionally, a raw fish salad that is served as an appetizer, it consists of cubed ahi tuna marinated in soy sauce and sesame. There are many versions of poke, and they are not all necessarily made from seafood either; avocado poke anyone? Also, when it comes to seasonings, the sky is the limit. You can find poke seasoned with mayo, wasabi and even kimchi. Poke is everywhere in Hawaii, you can buy it at grocery stores, beach shacks and even at gas stations.
What is a Poke Bowl?
Besides poke, you can also find poke bowls in the Aloha state, and they are incredibly popular on the mainland, especially in New York and Los Angeles. Poke Bowls are easy and fun to make. It is also a great dish for entertaining. Set the ingredients on a table and have your guest make their own poke bowls. Here are a few ideas for the perfect DIY poke bar:
The Base: White rice, brown rice, quinoa, soba noodles, leafy greens.
The Protein: Ahi tuna, salmon, hamachi, shrimp, crab, tofu.
The Sauce: Soy sauce, ponzu sauce, shoyu.
The Veggies: Avocado, bean sprouts, shelled edamame, sliced cucumbers, shaved radishes.
The Spicy Element: Sliced jalapenos, sriracha sauce, wasabi.
The Toppings: chopped mango, sliced pears, scallions, seaweed salad, pickled ginger, pickled onions, shredded carrots, chopped nuts, furikake, sesame seeds.
Ahi Tuna Poke Bowl Recipe
This tuna poke recipe with ponzu sauce is the one I make most often at home. It is refreshing, healthy and packs lots of flavor! This Tuna Poke starts with – fresh ahi tuna. If you can find sushi grade tuna at the market, go for it! Otherwise, sashimi grade works well.
I season the fresh ahi tuna with a quick and simple 4-ingredient citrus ponzu sauce. I recommend you use fresh limes and oranges to make the ponzu sauce.
As my base, I use white rice (because rice and I have a love affair). Then you pile up on veggies and fruits! Creamy avocados, sliced cucumbers, edamame and mango, yes mango! The combination of sweet and savory is AMAZING!! Then the toppings, you must have toppings! Sliced chiles, cilantro leaves, scallions, sesame seeds, and crunchy nuts, yum!
Last but not least, this Tuna Poke Bowl recipe would not be complete without the creamy sriracha sauce for some heat and extra pow! I make mine with mayo because I love how rich and creamy it tastes. You can also make it with plain Greek yogurt.
- Love fish and seafood? Check these delicious recipes:
Creamy Tuscan Shrimp
Grilled Mahi Mahi with Mango Lime Butter
Miso-Honey Glazed Salmon
Cajun Shrimp Alfredo Pasta
Asian Butter Salmon in Foil Packets
Blackened Fish Tacos with Mango Salsa
- No mirin? No problem!! Use rice vinegar or white wine vinegar mixed with a bit of sugar (1 tablespoon rice vinegar + 1/2 teaspoon sugar)
- Furikake! furi….what? – Furikake is a dry Japanese seasoning that packs a lot of flavor. My boys love to sprinkle furikake on poke bowls and other rice dishes to add an extra layer of wow! Some may contain msg so read the ingredient’s label.
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Ahi Tuna Poke Bowl Recipe
For the Bowls
- 3-4 cups white or brown rice, cooked
- 1 pound sushi-grade ahi tuna, diced
- 3 green onions, sliced
- 2 avocados, diced
- 1 cup diced cucumber
- 1 cup diced mango
- 1 cup shelled edamame, steamed
- 1 jalapeno pepper, sliced
- Cilantro leaves
- 2-3 tablespoons sesame seeds
- 1/2 cup macadamia nuts, chopped (optional)
- 1 tablespoon toasted sesame oil (optional)
- Furikake (optional)
- 1/2 cup soy sauce (or gluten free tamari)
- 1/4 cup orange juice, freshly squeezed
- 2 tablespoons lime or lemon juice
- 1 tablespoon mirin (sweet rice wine) or rice vinegar
Creamy Sriracha Sauce
- 1/4 cup mayonnaise
- 1-2 tablespoons tablespoons sriracha
- Splash of lemon or lime juice
For the Creamy Sriracha Sauce
- Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste, if needed.
For the Citrus Ponzu
- In a bowl add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
For the Tuna
- Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end).
- Add some of the ponzu (to your taste, you can reserve some to pour over the rest of the ingredients). Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour.
If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
- Pile it up! Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!