Fresh and Flavorful Ahi Tuna Poke Bowl Recipe

Escape to the islands with this vibrant and incredibly satisfying Fresh and Flavorful Poke Bowl recipe. Originating in Hawaii, poke bowls are a healthy, customizable meal built around marinated raw fish, served over rice with an assortment of fresh vegetables and savory sauces. This version focuses on high-quality, sushi-grade Ahi Tuna, tossed in a classic, umami-rich soy-sesame marinade that perfectly balances freshness with a punch of savory flavor. It’s an easy-to-assemble dish that’s perfect for a quick, nutritious lunch or a light, impressive dinner.

Ditch the takeout menu—making a professional-grade poke bowl at home is simpler than you think! The key is using the freshest ingredients and letting the tuna marinate just long enough to soak up the sauce without being overpowered. This recipe guides you through preparing the perfect sticky rice base, dicing the tuna, and layering your bowl with complementary textures and colors, from creamy avocado to crunchy cucumber. Get ready for a delicious meal that captures the essence of a Hawaiian vacation in a single bowl.

Ready to dive into the full recipe?
Scroll down for all the details on ingredients, directions, and helpful tips.

Fresh and Flavorful Ahi Tuna Poke Bowl Recipe

Recipe by Next DeliciousCourse: AppetizersCuisine: Hawaii, USADifficulty: Medium

Servings

3

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

550

kcal

Ingredients

• 1 cup uncooked brown rice (or quinoa for gluten-free option)

• 2 tablespoons soy sauce (use tamari for gluten-free)

• 1 tablespoon toasted sesame oil

• 1 teaspoon rice vinegar

• 1 teaspoon honey (or maple syrup for vegan)

• ½ teaspoon freshly grated ginger

• ½ pound sushi-grade ahi tuna, cubed into ½-inch pieces

• 1 ripe avocado, sliced

• 1 cup cucumber, diced

• ½ cup orange-fleshed sweet potato, roasted and cubed (optional)

• ½ cup shelled edamame, steamed

• ¼ cup shredded carrots

• ¼ cup red onion, thinly sliced

• 2 tablespoons pickled ginger (gari)

• 2 tablespoons nori strips or seaweed salad

• 1 tablespoon sesame seeds (white or black)

• 2 green onions, sliced diagonally

• 2 tablespoons spicy mayo (mix 1 tbsp mayonnaise + 1 tsp sriracha)

• Furikake seasoning (optional, for garnish)

• Lime wedges (for serving)

Directions

• Cook brown rice according to package instructions. Let it cool slightly before using.
• In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and grated ginger. Set aside.
• Place the cubed ahi tuna in a non-reactive bowl and pour half of the marinade over it. Gently toss and let sit for 5–10 minutes in the refrigerator.
• While the tuna marinates, prepare all your toppings: slice avocado, dice cucumber, shred carrots, slice green onions, etc.
• Divide the cooled rice between two wide, shallow bowls.
• Arrange the marinated tuna and all prepared toppings in sections over the rice for a beautiful presentation.
• Drizzle each bowl with spicy mayo and remaining marinade.
• Sprinkle generously with sesame seeds, furikake, and nori strips.
• Serve immediately with lime wedges on the side for a bright, citrusy kick.

Recipe Video

Notes

• Always use sushi-grade fish from a trusted source when consuming raw seafood.
• For a vegan version, replace tuna with marinated tofu or tempeh and use maple syrup instead of honey.
• Customize your bowl with seasonal ingredients like mango in summer or roasted squash in fall.
• Spicy mayo can be made ahead and stored in the fridge for up to 5 days.
• Avoid marinating tuna too long as the acid can start to “cook” the fish, altering its texture.

🧊 Storing Tips for the Ahi Tuna Poke Bowl Recipe :

• Store leftover poke bowl components separately to maintain freshness and texture.
• Marinated tuna should be consumed within 24 hours and kept refrigerated.
• Cooked rice can be stored in an airtight container for up to 4 days.
• Cut avocado will brown quickly — store with lemon juice or plastic wrap directly on the surface.
• Assemble bowls fresh when ready to eat for best flavor and crunch.
• Spicy mayo and marinade can be refrigerated for up to 1 week.

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