Classic Hawaiian Poke Bowl with Ahi Tuna

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Hawaiian poke is a fresh, vibrant bowl that began as a simple fishermen's snack on the islands and has become a beloved staple of island cuisine. Cubes of sushi-grade ahi tuna are tossed in a savory sesame-soy marinade and layered over seasoned sushi rice with crisp vegetables and creamy avocado. It is light, nourishing, and ready in well under an hour, making it perfect for a quick weeknight dinner or sunny weekend lunch.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 4 gSugar
• 44 gProtein
• 920 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sushi rice

• 2 cups sushi-grade short-grain white rice
• 2 1/2 cups cold water
• 1/4 cup unseasoned rice vinegar
• 1 tbsp granulated sugar
• 1 tsp fine sea salt

For the poke marinade and tuna

• 1 1/2 lbs sushi-grade ahi tuna, cut into 3/4-inch cubes
• 1/4 cup low-sodium soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

For the toppings and garnish

• 1 large ripe avocado, sliced
• 1 cup shelled edamame, thawed if frozen
• 1/2 English cucumber, diced
• 1/4 cup seasoned wakame seaweed salad
• 2 tbsp furikake seasoning
• Pickled ginger, for serving
• 1 sheet nori, sliced into thin strips
• Lime wedges, for serving

Directions

1. Rinse the sushi rice in cold water 3 to 4 times, swirling gently until the water runs nearly clear, then drain well.
2. Combine the rinsed rice and 2 1/2 cups water in a rice cooker or heavy pot; cook until tender, about 18 to 20 minutes. Meanwhile, whisk the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
3. Transfer the hot rice to a wide bowl and gently fold in the vinegar mixture with a wooden spatula. Fan the rice briefly to cool it to room temperature while fluffing.
4. Pat the tuna cubes dry with paper towels. In a medium bowl, whisk the soy sauce, sesame oil, rice vinegar, and grated ginger. Add the tuna, green onions, and sesame seeds and toss gently to coat. Marinate in the refrigerator for 15 minutes.
5. Prepare the toppings while the tuna marinates: slice the avocado, dice the cucumber, thaw the edamame if frozen, and slice the nori into thin strips.
6. Divide the seasoned sushi rice evenly among 4 wide bowls, shaping it into a neat base layer in each.
7. Spoon the marinated ahi tuna over the rice. Arrange the avocado, cucumber, edamame, and wakame seaweed around the tuna in tidy sections.
8. Sprinkle each bowl with furikake and garnish with nori strips and pickled ginger. Serve immediately with lime wedges and optional sriracha mayo or ponzu on the side.

Cook’s Notes

• Always buy sushi-grade fish from a reputable fishmonger and keep it chilled until ready to serve to ensure freshness and food safety.
• Do not marinate the tuna longer than 30 minutes; the acid will begin to cure the fish and can turn the texture mushy.
• Short-grain sushi rice gives the authentic sticky texture, but jasmine rice can be used in a pinch with slightly looser results.
• For variety, swap in diced salmon or yellowtail, or add diced mango, jalapeño slices, or crispy fried onions as creative toppings.
• Prep all toppings before assembling so the rice stays at the right temperature and the bowl comes together quickly for the best presentation.

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