The Easiest 30-Minute Ahi Poke Bowl
This Ahi Poke Bowl is a Hawaiian-inspired recipe with marinated tuna, sushi rice, avocado and seaweed that tastes just like the takeout dish!
Servings: 4 servings
Calories: 386kcal
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
Notes
Swap in whatever veggies you like such as bell peppers, cabbage, edamame or leafy greens.
Store your leftovers in the fridge for up to 3 days in airtight glass containers.
Freeze the tuna and rice separately for up to 3 months. Defrost in the fridge overnight then assemble your poke bowls fresh.
Nutrition
Calories: 386kcal | Carbohydrates: 44g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 1105mg | Potassium: 331mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2380IU | Vitamin C: 0.6mg | Calcium: 20mg | Iron: 2.1mg