Classic Hawaiian Ahi Tuna Poke Bowl

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A fresh, vibrant Hawaiian poke bowl features sushi-grade ahi tuna marinated in a savory soy-sesame sauce, layered over warm short-grain rice with crisp vegetables and creamy avocado. This island-inspired build is endlessly customizable and comes together in minutes for a light yet satisfying meal.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 58 gCarbs
• 7 gFiber
• 6 gSugar
• 34 gProtein
• 780 mgSodium
• 820 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Ahi Tuna and Marinade

• 1 lb sushi-grade ahi tuna, cut into 3/4-inch cubes
• 1/4 cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon green onion, thinly sliced
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame seeds
• 1 small Hawaiian chili pepper, minced (optional)

For the Sushi Rice Base

• 2 cups Japanese short-grain rice
• 2 1/4 cups cold water
• 1/4 cup rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt

For the Bowl Toppings

• 1 large ripe avocado, sliced
• 1 cup shelled edamame, cooked and cooled
• 1/2 cup shredded nori or wakame seaweed
• 1/2 small red onion, thinly sliced
• 1 small English cucumber, sliced into half-moons
• 1/4 cup pickled ginger
• 2 tablespoons furikake seasoning

For the Spicy Mayo Drizzle

• 1/3 cup Japanese mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon lemon juice
• 1 teaspoon water

Directions

1. Rinse the rice in cold water three to four times until the water runs clear, then combine with 2 1/4 cups cold water in a rice cooker or heavy pot. Bring to a boil, reduce heat to low, cover, and simmer 18 minutes; remove from heat and rest 5 minutes.
2. While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl, then gently fold into the hot rice and let cool slightly to room temperature.
3. Pat the ahi tuna cubes very dry with paper towels and place in a non-reactive bowl. Whisk together the soy sauce, sesame oil, rice vinegar, green onion, ginger, sesame seeds, and chili if using, then pour over the tuna and toss gently. Marinate 10 to 15 minutes in the refrigerator, no longer.
4. Make the spicy mayo by stirring together the Japanese mayonnaise, sriracha, lemon juice, and water until smooth and pipeable; transfer to a small zip-top bag for easy drizzling.
5. Prepare all the toppings: slice the avocado, cook the edamame, slice the cucumber and red onion, and portion the seaweed and pickled ginger into small bowls.
6. Divide the seasoned sushi rice among four wide bowls, fanning it gently to one side to leave room for the toppings.
7. Arrange the marinated tuna, avocado slices, edamame, cucumber, red onion, shredded seaweed, and pickled ginger in neat sections over and beside the rice.
8. Sprinkle each bowl with furikake, then snip a corner off the spicy mayo bag and drizzle in a zigzag over the tuna and rice.
9. Serve immediately with extra soy sauce and chili flakes on the side, encouraging diners to toss everything together before each bite.

Cook’s Notes

• Only use sushi-grade ahi tuna labeled for raw consumption; check with your fishmonger about freshness and source.
• Do not marinate the tuna longer than 20 minutes or the acid will start to cure and firm up the flesh.
• For best texture, serve the rice slightly warm and the toppings well chilled to create contrast.
• Substitute brown rice, quinoa, or mixed greens for the white rice to lighten the bowl or add extra fiber.
• Add crunch with crushed roasted macadamia nuts or crispy fried shallots, a traditional Hawaiian touch.

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