Ahi Tuna Poke Sushi Bowl

July 28, 2017Katie

Poke bowls (pronounced poh-kay) are sweeping the country (and the globe) and with good reason. This stuff is amazingly good. Think sushi without the fuss of rolling it up. Yep, grab your chopsticks folks and just dive in for all those familiar flavors. There are poke places opening up all over, sort of Chipotle style. Pick your base, protein and assortment of veggies and sauces and you’ve got a truly healthy fast food type experience but with a whole lot more healthy punch!

Poke (meaning cut crosswise into pieces) has its roots in Hawaii, where folks would cut up fresh fish, dress it with salt and a seawood type thing called  limu manauea, sprinkle it with  inamona or kukui nuts.  It was later that the Japanese, Chinese and Korean influence added soy sauce and later things like sesame oil and rice vinegar when they came to work in the sugar cane and pineapple plantations.

how to make poke bowl

Now since I’m married to a part Hawaiian guy, I figured this would be something we both love. It’s up to you whether to season your rice or not, whether to bump it up another healthy notch like I did by using brown rice, quinoa or even farro instead or to keep it traditional with regular white rice. Just make sure you use the best fresh tuna or salmon you can find, keep the fish ice cold until you decide to serve it and toss it up with your marinade shortly before you indulge. Mr. Wonderful enjoyed spooning the poke bowl bites into small squares of nori. Must be the Hawaiian in him.

The poke bowl is summer’s answer to turning the oven off and enjoying a bowl of goodness with flavors that will please your tastebuds and leave you wanting more.

Spicy Ahi Tuna Poke Sushi Bowl
Save RecipeSave Recipe

  • 1 1/2 c. uncooked jasmine rice
  • 2 T. seasoned rice wine vinegar
  • 1 large avocado, sliced
  • 1 medium Cucumber, chopped
  • 1 shredded carrot or 1/2 c.matchstick carrots
  • 2 whole chopped green onions
  • 1/2 c.dried seaweed shreds
  • 1/3 c. chopped macadamia nuts
  • 1/4 c. chopped cilantro
  • 1 T. toasted sesame seeds
  • 1/2 c. cooked and shelled edamame
  • Optional: paper thin sliced jalapeno peppers
  • 1/2 lb. sushi grade Ahi Tuna Steak
  • 1/4 c. low sodium soy sauce
  • 1 T. honey
  • 1/4 t. wasabi
  • 1 t. rice wine vinegar
  • 1/2 t. sesame oil
  • 1/2 t. sesame seeds
  • To make the tuna poke, cut tuna into bite-sized cubes. Mix together soy sauce, honey, wasabi, rice wine vinegar and sesame oil, and sesame seeds together. Add in tuna cubes and let set for 15 minutes while cooking rice and assembling bowls.
  • Rinse and strain rice well in sieve.Place in a small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Remove from the heat and rest for 10 minutes. stir in vinegar. Then fluff with a fork and divide between 4 bowls.
  • On top of rice in each bowl make a section of each:
  • cucumber
  • carrot
  • tuna
  • edamame
  • cilantro
  • Garnish with more madacamia nuts and jalapenos if desired. Serve immediately.
  • Nutrition


    311 cal


    71 g


    5 g
    Click Here For Full Nutrition, Exchanges, and My Plate Info

    how to make a poke bowl

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