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!
When you feel like having fish for dinner, there is no need to go to a restaurant or call for take-out. Just like this homemade poke bowl, we have some easy fish recipes like this Asian style Honey Miso Salmon and this simple Baked Cod recipe!
Fresh Ahi Tuna Poke Bowl
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 homemade ahi tuna poke bowl recipe is similar to the fresh fish salad bowls that became popular in Hawaii and have since popped up in many other places like New York.
Why This Recipe Works
- Making poke bowls from scratch means that you can customize them to your taste. Choose your add-in veggies, use brown rice instead of white rice, and switch the protein with salmon or any other fresh fish available.
- You can make poke bowls for your entire family for the price you pay for one at a restaurant.
- Add as much or as little dressing as you like. I love adding extra citrus ponzu sauce on mine!
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.
Is Poke Bowl Healthy?
Yes, poke bowl can be very healthy depending on the toppings you choose. For this recipe, I use avocado and nuts as a crunchy topping which have a good amount of healthy fats. The ponzu sauce is very light also. You can substitute the white rice for brown rice for extra fiber (or use quinoa). The creamy sauce can be served in moderation as is or it can be made with plain yogurt or light mayonnaise.
What is a Poke Bowl?
Poke Bowls are an easy and fun way to serve popular seasoned raw fish with other components (or side dishes). The most popular poke bowls are served with rice and crispy fresh raw vegetables, then they are topped with nuts or seeds and sometimes creamy sauces or spicy seasonings.
A poke bowl is also a great recipe to make when you are entertaining. Set the ingredients on a table and have your guest make their own 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.
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.
Poke Bowl Toppings
When it comes to toppings, the sky is the limit! With the toppings, you can make a fresh and super healthy lunch or dinner bowl or one that is a bit more decadent. You can also use ingredients that you love or you have at home already. This is a recipe I like to make when cleaning out the fridge as I can use the ingredients I already have.
Here are some Poke bowl topping ideas:
The Toppings: Thinly chopped scallions, seaweed salad, pickled ginger, pickled onions, shredded carrots, chopped nuts, furikake, sesame seeds, crispy noodles.
How to Make a Homemade Poke Bowl
This recipe for tuna poke with ponzu sauce is the one I make most often at home. It is refreshing, healthy and packs lots of flavor! My youngest son who is vegetarian, skips the tuna and sometimes adds tofu instead.
- Fresh ahi tuna or yellowfin tuna: Sometimes I find fresh sushi-grade tuna at the market. Other times, I pre-order it from my local fish and seafood market or online. As a last resort, make friends with a local sushi restaurant. If you ask, they will most likely sell you fresh tuna by the pound. This recipe can be made with fresh sashimi-grade tuna also.
Other proteins can be used as well, cooked shrimp, sushi-grade salmon and crab meat for example.
- Seasoning Sauce – Ponzu Sauce: I season the chunks of 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.
- The Base: I use steamed white rice (because white rice and I have a love affair). You can use brown rice for extra fiber, black rice, sushi rice or quinoa. For a low-carb option, zucchini noodles, cauliflower rice or mixed greens are good alternatives.
- The Veggies: Next, you pile on veggies and fruits! Creamy avocados, sliced cucumbers, edamame and mango. Yes mango! The combination of sweet and savory is AMAZING!! Cauliflower or broccoli florets, shredded cabbage or carrots, Asian pears and jicama all work well.
- The Toppings: You must have toppings! Sliced chiles, cilantro leaves, scallions, sesame seeds, crunchy nuts, yum! Furikake, nori, pickled ginger and wasabi all add amazing flavor to any poke bowl.
- Sauce It Up: 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 because I love the richness and creaminess it adds. If you prefer a lighter sauce, light mayonnaise or plain Greek yogurt can be used instead.
How to Purchase Safe Ahi Tuna For Your Poke Bowl?
Fresh Ahi tuna, yellowfin tuna and/or bluefin tuna can be used. Wild fish is always better than farm-raised. The tuna should have a firm texture, a bright, crimson red color and a very light fish smell (almost no smell at all).
There is nothing quite like fresh tuna off the boat; however, we are not all lucky enough to live near the ocean. Here are some other options:
- Buy fresh sushi-grade tuna from the supermarket. Most likely, they received it frozen, defrosted it and are now selling it to you. You can ask if their fish was previously frozen. Large markets are usually pretty transparent about it. I recommend you prepare it the day you buy it.
- Buy frozen sushi-grade tuna or frozen sashimi-grade tuna from the supermarket. Fish is frozen immediately after it is caught – sometimes it is cleaned, cut and frozen right in the boat before reaching land. Thaw the tuna in the refrigerator and cut it before it is completely thawed out. It’s easier to cut when it is still a bit frozen.
- Buy from a (well known) local fish market. Specialty markets usually procure the freshest and best quality products. The price may be higher than regular markets but usually so is the quality.
- Buy from your local Sushi restaurant. If you have a well known local sushi restaurant, ask if they would sell you fresh raw sushi-grade fish by the pound. They usually have to pre-order extra so I recommend you give them a few days notice.
- Find some helpful information from the USDA regarding selecting and consuming fresh and frozen fish.
Best Type of Rice For A Poke Bowl
For an authentic Hawaiian Poke Bowl, use short-grain Japanese sushi rice. Short-grain rice and long grain white rice also work. The best poke bowls are served with cold fish and vegetables over warm steamed rice.
How Long Does A Poke Bowl Stay Fresh?
It is best to eat fresh raw fish the day it is made; however, the seasoned fresh fish will keep stored in the refrigerator for 1 day. Because of the acid in the ponzu sauce, the color of the fish will change a bit as the fish actually “cooks” due to the citrus/acid.
Poke Bowl Tips and 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.
- No mirin? No problem!! Instead of mirin, use rice vinegar or white wine vinegar mixed with a bit of sugar (about 1 tablespoon rice vinegar + 1/2 teaspoon sugar).
- Substitute tamari for soy sauce for a wheat-free option.
- To make the spicy Sriracha sauce, you can use regular mayo or Japanese mayonnaise. For a lighter version, use light mayonnaise or plain Greek yogurt.
- For convenience, use store-bought Sriracha mayo.
- For a vegetarian option, marinate cubes of firm tofu for 30 minutes before serving.
- Furikake! furi….what? – Furikake is a dry Japanese seasoning that packs a lot of flavor. It is excellent sprinkled on plain steamed rice.
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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.
Ahi Poke Bowl
Ingredients
For the Bowls
- 3-4 cups white or brown rice, cooked (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
- 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
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.
Recipe 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.
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