Ahi Tuna Poke Bowls

Doesn’t this Ahi Tuna Poke Bowl look like a rainbow of healthy delish?  Poke (pronounced po-kay) means “to cut crosswise into pieces” in Hawaiian and has been a staple in Hawaiian cuisine for centuries.  Traditional poke is made with ahi and a little soy sauce, but there are many different versions of poke, especially in Hawaii — it’s often seasoned with mayo, wasabi, nuts and even kimchi.

Personally, I like to add a variety of textures and flavors (and colors, obviously!) so you can get the soft, savory bite of ahi with the crunch of raw veggies and the sweetness of some tropical fruit, like mango or pineapple.  I did this video with my friends at Craft Box Girls to show you how to build the perfect Ahi Tuna Poke Bowl!

Furikake is a funny sounding Japanese seasoning, but it packs a lot flavor.  It really makes a difference when you add it to the bowl.  I kid you not, sometimes I find soy sauce and furikake next to JP’s side of the bed!  The hardest part of making this is probably the prep work– the slicing and dicing of the ingredients, but it’s worth it, trust me.  It also makes a really fun way to kick off a dinner party.

You’ll Also Love My Keto Pan Seared Salmon with Shallots and Capers

I like setting up a toppings bar, whether I’m building burgers or bowls, people!  And, to really take it up a notch, check out the decorations I found at the Dollar Store!  Seriously cute stuff and majah savings!  (Since I blew my budget on expensive tuna, haaaaay!  Or, I guess I should say, “ALOHA” ( :

Print Recipe

Ahi Tuna Poke Bowls

A traditional Hawaiian dish with sushi grade ahi tuna and loaded with fresh fruit and raw vegetables.

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Prep Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

Ahi Tuna Marinade

• 1-2 pounds sushi grade Ahi Tuna diced in 1 inch cubes
• 1/3 cup sesame oil or hot chili oil
• 1/4 cup Tamari or Ponzu sauce
• 3 Tb pineapple juice
• 2 Tb rice vinegar
• 3 Tb chili garlic sauce
• 2 tsp fresh ginger
• 1 Tb toasted sesame seeds
• 2 garlic cloves minced
• 1/4 cup chopped scallions
• 1 lime juice and zest from whole lime

Poke Bowls

• 1 cup steamed rice
• 1 cup diced mango
• 1/2 cup diced jalapeno
• 1 cup shiitake mushrooms sauteed in a bit of butter or olive oil
• 1 avocado diced
• 1 cup red cabbage chopped
• 1 cup shredded carrot
• 1 cup sliced cucumber
• 1 Tb Furikake spice mix
• wasabi and pickled ginger

Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Ahi Tuna Marinade 1-2 pounds sushi grade Ahi Tuna diced in 1 inch cubes 1/3 cup sesame oil or hot chili oil 1/4 cup Tamari or Ponzu sauce 3 Tb pineapple juice 2 Tb rice vinegar 3 Tb chili garlic sauce 2 tsp fresh ginger 1 Tb toasted sesame seeds 2 garlic cloves minced 1/4 cup chopped scallions 1 lime juice and zest from whole lime Poke Bowls 1 cup steamed rice 1 cup diced mango 1/2 cup diced jalapeno 1 cup shiitake mushrooms sauteed in a bit of butter or olive oil 1 avocado diced 1 cup red cabbage chopped 1 cup shredded carrot 1 cup sliced cucumber 1 Tb Furikake spice mix wasabi and pickled ginger

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Instructions

1. Whisk together marinade ingredients and add ahi. Cover and refrigerate for 30 minutes to an hour.
2. Build each bowl with a base of rice, then add the veggies and fruit and top with ahi. Sprinkle with furikake and garnish with wasabi and pickled ginger.