Ahi Tuna Poke Bowl

5 from 1 vote

Delicious Ahi Tuna Poke Bowl featuring sushi-grade tuna, sesame-ginger marinade, and colorful toppings. Perfect for lunch, dinner, or meal prep!

Prep Time15

Cook Time20

Total Time35

Course: dinner, lunch, Main Course

Cuisine: Hawaiian, Japanese

Keyword: healthy, high-protein, spicy

Servings:

Calories: 745kcal

Marinate the tuna: Place the diced tuna in a medium bowl. Add the soy sauce, sesame oil, rice vinegar, ginger, sriracha (if using), and both sesame seeds. Toss until evenly coated and set aside while preparing the remaining ingredients.
Cook the rice: Rinse the sushi rice under cold water until the water runs mostly clear. Transfer to a saucepan or rice cooker and add the water and salt. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Fluff gently with a fork.
Prepare the vegetables: Cook the edamame according to package instructions or boil for 3–4 minutes. Drain and cool. Slice the avocado, cucumber, and carrot.
Make the spicy mayo: In a small bowl, whisk together the mayonnaise and sriracha until smooth.
Assemble the bowls: Divide the rice among 4 serving bowls. Arrange the avocado, cucumber, carrot, edamame, and marinated tuna over the rice.
Finish and serve: Drizzle with the spicy mayo, garnish with fresh cilantro and additional sesame seeds if desired, and serve immediately.

Use sushi-grade tuna: Because the tuna is served raw, purchase fish labeled sushi-grade or sashimi-grade from a trusted source.
Best type of tuna for poke bowls: Yellowfin tuna (Ahi) is the most popular choice for poke bowls thanks to its mild flavor, firm texture, and vibrant color. Bigeye tuna is another excellent option and is often considered richer and more buttery. Bluefin tuna can also be used, but it is usually much more expensive and often reserved for sashimi or sushi.
Keep it cold: Store the tuna in the refrigerator until you're ready to assemble the bowls. If serving outdoors or during warm weather, avoid leaving raw fish at room temperature for extended periods.
Use sushi rice: Short-grain Japanese rice is the best choice. Its sticky texture helps hold the bowl together and creates the authentic poke bowl experience.
Customize your bowl: Add mango, seaweed salad, pickled ginger, radishes, green onions, or nori strips.
Adjust the heat: For a milder poke bowl, omit the sriracha from the tuna and spicy mayo.
Best served fresh: Poke bowls are at their best when eaten shortly after assembling, especially when using raw tuna.