Tuna Poke Bowls bring together everything you’d ever want in a single meal. You get lean protein in the form of tender cubes of raw ahi tuna, marinated in an umami-rich citrus ponzu sauce, the sweetness of ripe fruit (mango in this case), crisp fresh veggies, a crunchy topping (I used macadamia nuts to keep with the Hawaiian theme), all served over a bed of warm rice. A drizzle of creamy and spicy sriracha mayo rounds up this meal that’s light, satisfying, and flavorful.
Fresh Tuna Poke Bowl: recipe at a glance
- Quick and easy: Poke bowls are a nourishing meal that come together quickly and without having to turn on the stove!
- Customizable: This tuna poke bowl recipe is super customizable. Swap ingredients, use what you have at home or what is seasonal.
- Why this recipe works: Unlike ceviche, the minimal use of acid in the ponzu marinade and sauce preserves the delicate, silky texture of the fish. The combination of chilled marinated tuna, the warm rice and the crisp and crunchy toppings creates the perfect contrast of flavors, colors and textures! The spicy creamy sauce brings everything to the next level of yum.
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.
Ingredients, Substitutions and Swaps
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Ahi Tuna: Use sushi-grade or sashimi-grade bluefin, yellowfin, or bigeye tuna (the last two are referred to as “ahi”). Sushi-grade or sashimi-grade are both suitable for eating raw. If you can’t find them fresh, purchase frozen. make sure you don’t get albacore tuna (which comes in cans). This recipe can also be made with sushi-grade or sashimi-grade salmon like in this Salmon Poke Bowl recipe. Other proteins such as cooked shrimp, crab and even tofu can be used.
- The Citrus Ponzu Sauce / Marinade: I season fresh ahi tuna with a quick and simple 4-ingredient citrus ponzu sauce. I recommend you use fresh limes and oranges to make the sauce. Nothing compares with the flavor of fresh citrus. I use regular soy sauce but low-sodium soy sauce can be used as well. If you don’t have mirin (sweet rice vinegar, rice vinegar or white wine vinegar can be used. For a gluten-free poke bowl use tamari or coconut aminos.
- Rice: I use steamed white rice but sushi rice, which is a short grain, somewhat sticky rice works wonderfully in this recipe. Long grain, medium grain or short grain white rice (calrose) work well. You can also use brown rice for extra fiber, black rice for a nutritiously gorgeous bowl,Japanese rice or quinoa. For a low-carb option, zucchini noodles, cauliflower rice or mixed greens are good alternatives.
- Veggies: Protein-packed edamame (I buy it shelled and frozen for convenience), creamy ripe avocado, crisp sliced cucumbers – I prefer seedless cucumbers such as English cucumbers although any cucumber type can be used. Other veggies that go well with poke bowls are shredded cabbage, carrots, and jicama.
- Fruits: A great poke bowl balances a combination of flavors and textures, umami, savory, sweet, tangy – ripe fruit such mangoes, asian pears and pineapple are great options.
- Toppings: You must have toppings! Jalapeño slices, cilantro leaves, scallions, sesame seeds, crunchy nuts, Furikake, nori, pickled ginger and wasabi all add amazing flavor to any poke bowl.
- Drizzle: Last but not least, this recipe would not be complete without some heat and pow! All courtesy of the creamy sriracha sauce. I used regular mayo but Japanese mayo such as Kewpie work well. Chili crunch can also be used.
How to Make a Tuna Poke Bowl?
- Make Sriracha Sauce: Combine mayo, sriracha and lemon juice. Set aside or refrigerate until ready to use.
- Make Citrus Ponzu Sauce: Combine the soy sauce, rice vinegar, lime juice and orange juice.
- Marinate the Tuna: In a bowl combine the pieces of tender raw sushi-grade tuna with sliced scallions. Pour some of the ponzu marinade over the fish, some sesame seeds, and toss gently. Allow to marinade in the fridge for about 30 minutes for best results.
- Prepare Base and Toppings: Have your warm rice ready. Prep your veggies and fruit. Putting these bowls together won’t take much time at all.
- Assemble the Poke Bowl: Scoop warm rice into a bowl, top it with the ponzu marinated tuna, pile up on veggies, fruits and toppings. Lastly, drizzle the spicy sriracha mayo on top. You can always drizzle some of the reserved citrus ponzu sauce all over everything!!
Tuna Poke Bowl Recipe Tips
- Poke vs Ceviche: Unlike poke, ceviche uses a lot more citrus which firms up and “cooks” the fish or seafood.
- Choosing the fish: Use sushi-grade or sashimi-grade tuna from a reputable source to ensure the fish is safe to eat raw. If fresh is not available, purchase frozen sushi-grade tuna instead. Sometimes, when I cannot find sushi-grade or sashimi grade fish at my local fish market, I pre-order a piece of raw sushi-grade tuna at my favorite sushi restaurant. It cost a bit more but its still more affordable than going out for sushi with my entire family.
- Don’t Over-Marinate: Poke is best when eaten fresh and that means that you don’t want to marinade the tuna for more than an hour. Marinating for longer means that the delicate tender texture of the fish may start to become soft and a bit mushy.
Frequently Asked Questions
Are poke bowls healthy?
Yes, a poke bowl can be very healthy. Fresh tuna is a good source of lean protein. It is important to choose your base and toppings carefully if you are concern about carb consumption. You can make your base with less rice, or you can choose other grains like quinoa or heart greens if preferred.
What goes in a tuna poke bowl?
The components of a poke bowl are as follows a base, in the form of steamed rice (usually sushi rice), marinated fresh sushi-grade tuna (or sashimi grade tuna), veggies – some common veggies are sliced cucumbers and creamy avocado, toppings such as sliced green onions, sesame seeds, furikake, chopped nuts and a creamy sauce or spicy component such as sriracha mayo. Some poke recipes include fruits for a hint of sweetness.
Do you marinate tuna for poke?
Yes! in this tuna poke recipe, fresh ahi tuna marinates in a combination of fresh citrus juice, soy sauce (or tamari), and rice wine vinegar or mirin. Common additions to the marinade are toasted sesame oil which adds a nice nutty taste to the fish.
Why is it called a poke bowl?
Poke refers to the slices or chunks of fish served in a bowl. Poke means “chunks” or “to slice or cut” in Hawaiian. Just like burrito bowls, a poke bowl simply means a lunch or dinner bowl with a protein, a healthy carb, vegetables and toppings that make a full meal, usually a meal that is on the healthier side.
Purchasing the right type of fish for a poke bowl
- Safety First: Always purchase sushi-grade or sahimi-grade fish from a reputable source. This means that the fish is safe to consume raw.
- Bluefin Tuna: This type of tuna has a “melt-in-your-mouth” rich flavor because of its higher fat content (think good fats). When you think top-notch sushi-grade tuna, this is it!
- Yellowfin Tuna: Aka ahi tuna, is leaner with a nice texture and a stronger tuna taste.
- Bigeye Tuna: Aka ahi tuna, bigeye has a firm texture and has a richer, more “meatier” flavor than yellowfin tuna. This type of tuna is used for sashimi.
- Find some helpful information from the USDA regarding selecting and consuming fresh and frozen fish.
Make Ahead, Storing and Freezing
Make Ahead: The sriracha mayo will keep stored in an airtight container in the fridge for about a week. You can prepare the marinade a day in advance. You can prep your veggies a day ahead too! Keep them in separate containers, in the refrigerator until you’re ready to make the poke bowls.
Storage: Marinated raw tuna should be eaten the same day it’s prepared. If needed, store leftovers in an airtight container in the refrigerator for up to a day. Although safe to eat, the texture of the fish will change the longer the fish sits in the marinade/sauce. If keep for too long, the fish will become a bit mushy.
Freezing: freezing is not recommended as the texture of marinated fish becomes mush when thawed out.
Take a look at these other fish recipes:
Ahi Tuna Poke Bowl
Ingredients
For the Bowls
- 3-4 cups white rice or brown rice,, preferably warm
- 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)
Citrus Ponzu
Creamy Sriracha Sauce
- 1/4 cup mayonnaise
- 1-2 tablespoons sriracha
- Splash of lemon or lime juice
Instructions
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.
Notes
- Although fresh tuna is best, frozen tuna can also be used to make this recipe. Freezing will kill any parasites that may be present in the fish (source USDA).
- If you prefer not to consume raw tuna, you can cut the tuna into steaks and sear the surface before chopping it into smaller chunks.
- Fresh tuna is best when eaten on the day it is prepared. You can store leftover ahi tuna in an airtight container in the refrigerator for 1 day.
- Authentic Hawaiian Poke bowls are made with short-grain Japanese sushi rice but any type of rice can be used.
- Find some helpful information from the USDA regarding selecting and consuming fresh and frozen fish.
Nutrition
This post was first published in 2018 and has been updated to provide the reader with additional content and helpful tips. The recipe remains the same.
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