This easy Ahi Tuna Poke Bowl with marinated tuna, sushi rice, avocado and seaweed takes 30 minutes to make and tastes just takeout!
Poke is one of my go-tos when I'm ordering takeout but it's SO much easier to make at home than you think!
Why you'll love this recipe
- Healthy takeout copycat: It tastes just like your fave takeout poke bowl, but without the high price tag.
- Customizable: Add on any extra toppings of your choice to make this bowl your own.
Ingredients and substitutions
Tuna poke
- Tuna steak – sushi-grade salmon would also work.
- Soy sauce – tamari or coconut aminos would be good too.
- Sesame oil – or another neutral cooking oil like avocado oil.
- Lime juice – orange juice would also be good.
- Green onion – white or red onion would work here.
Toppings
- Cucumber – use any veggies like bell peppers, sliced cabbage, corn or edamame.
- Avocado – guacamole would also be good.
- Seaweed salad – try seaweed or kale instead.
- Sesame seeds – black or white sesame seeds would both work.
- Jalapeno – use pickled jalapenos for a milder option.
Sushi rice
- Sushi rice – use brown rice cauliflower rice for a healthier option.
- Butter – use margarine or olive oil instead.
- Rice vinegar – leave this out if you want plain rice.
- Sugar – leave this out if you want plain rice.
How to make a poke bowl
Step 1: Make the sushi rice.
Cook the rice, then stir in the vinegar, sugar and salt.
Step 2: Dice the tuna.
Freeze it first so it's easier to slice.
Step 3: Marinate the tuna.
Toss it with the poke marinade ingredients and let it sit.
Step 4: Assemble your bowls.
Serve over cool rice with any toppings of your choice.
Recipe tips & variations
Here are my top tips for making these poke bowls:
- Use salmon: Instead of tuna steak, use sushi-grade salmon.
- Prep the rice: Make the sushi rice 2 days in advance and serve it cold.
- Add some sauce: It'd be delicious with spicy mayo or bang bang sauce.
- Make it low-carb: Serve the tuna poke over cauliflower rice, brown rice or quinoa instead.
Frequently asked questions
How long should I marinate the ahi tuna?
Marinating tuna depends on preference: 30 minutes for deeper flavor, or 5-10 minutes for delicate texture. Balance flavour with freshness.
How do I know that the fish is safe to eat raw?
Raw tuna is generally safe to eat because it's been flash frozen at sea, which kills most parasites (the main risk associated with eating raw fish).
How can I ensure my poke bowl is nutritionally balanced?
For a balanced poke bowl: use sushi-grade fish, colourful vegetables (cucumbers, avocado, edamame), healthy fats (avocado, nuts), fermented add-ins (kimchi, ginger), and seaweed for nutrients.
What to serve with dish
These sides will make your ahi poke bowl a complete and delicious meal!
- A comforting miso soup to the fresh poke flavours.
- Seaweed paper is a light, crunchy, and nutrient-rich side.
- Steamed and lightly salted edamame is a simple add-on.
How to prep ahead and store
Make-ahead: Prepare veggies, marinade, and rice in advance. Keep fish separate and marinate just before serving.
Store: Keep components separately in airtight containers in the fridge for up to 2 days.
More healthy bowl recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning these 30-Minute Ahi Poke Bowls into your weekly lunches.
- A rice cooker is invaluable for saving time, and it cooks other grains, too!
- Use these Ziploc bag holders if you’re freezing the tuna.
Ahi Tuna Poke Bowl Recipe
Ingredients
Tuna poke
- 2 8oz tuna steak, cut and diced against the grain
- 3 tbsp soy sauce or tamari
- 2 tsp sesame oil
- 2 tsp lime juice or orange juice
- 1 green onion, sliced
Toppings (add what you'd like)
- diced cucumber
- Diced avocado
- seaweed salad
- sesame seeds
- sliced jalapeno
- sliced green onions
Sushi rice
- 1 cup dry sushi rice (also known as sticky rice)
- 2 cups water
- 1 tsp butter
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1/2 tsp salt
Instructions
- Dice up tuna and toss with poke marinade ingredients in a large bowl. Set aside and let sit for 15-20 minutes in the fridge. To make tuna easier to slice (optional), freeze for 30-60 minutes or so before slicing.
- Meanwhile, cook rice, water and butter together in a rice cooker. Let cool, then stir in rice vinegar, sugar and salt. Rice can be made up to 2 days in advance and is best served cold.
- When ready to serve, add tuna poke on top of cool rice and add whatever toppings you desire. Enjoy!
Video
Comments & Reviews
Ava says
Absolutely a culinary feast! I used Tamari sauce. I made for my boyfriend who used to work for a Japanese company and he said it was as good as any poke bowl he ever had in Japan.
Thank you for your recipe guidelines. They were spot on!!
Taylor Stinson says
WOW, what a compliment! I’m so happy you guys enjoyed, Ava! Thanks so much for leaving your review 🙂