These Ahi Tuna Poke Bowls are fresh, flavorful, and so easy to make. Fresh tuna is tossed in a simple soy-sesame sauce and topped with creamy avocado, crunchy wasabi peas, edamame, and scallions - all served over a bed of fluffy rice. They’re the perfect balance of taste and texture and are ready in less than 30 minutes!
For more delicious rice bowl recipes, try my Easy Mexican Street Corn Chicken & Rice Bowls , Instant Pot Teriyaki Chicken Rice Bowls or Southwest Chicken Rice Bowls .
Ahi Tuna Poke Bowls are one of my go-to orders when eating out, but they’re surprisingly quick and easy to make at home!
These light and refreshing bowls are perfect for summer, packed with fresh flavor, creamy avocado, and just the right amount of crunch.
I wanted to keep this recipe simple yet satisfying. You can enjoy these bowls just as written or easily customize with any of your favorite toppings! Seriously, the options are endless and you can add all your favorite flavors and textures.
And the best part is, these bowls are ready in less than 30 minutes! Just chop, toss, and enjoy! It’s everything you love about poke in a bowl, ready in minutes and perfect for warm-weather meals.
Looking for some other seafood recipes to try? Check out these Salmon Nuggets , Shrimp & Sausage Skewers , or these Mahi Mahi Tacos !
Table Talk with Tawnie
There is nothing more delicious than enjoying a nice, big, fresh poke bowl on the beach during vacation. But unfortunately, since we can’t always be on vacation, I’ve found a way to recreate my favorite poke bowls right at home. This recipe is quick and easy to make, packed with tons of fresh tuna, flavorful toppings, and always hits the spot when the poke bowl cravings hit.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Rice : I’m using long-grain white rice with these ahi poke bowls. Long-grain rice has a long, slender kernel and cooks lighter, fluffier, and more separated than medium or short-grain rice. You can also use sushi rice, brown rice, or your favorite rice!
- Ahi Tuna: You’ll need 1 lb. of tuna for this recipe. Be sure to purchase high-quality, sushi-grade ahi tuna from the grocery store or fish market since you will be consuming raw fish. Fresh is best!
- Marinade: You’ll need sesame oil, soy sauce , rice vinegar, fresh garlic and ginger, and green onions. It’s simple and downright delicious!
- Toppings and mix-ins: There is a lot of flexibility when it comes to what you want to add to your bowls. We love adding in diced avocado, edamame, wasabi peas, toasted sesame seeds, and black sesame seeds.
- Other toppings and add-ins: More toppings you can include are shredded carrots, cucumber, spicy mayo, sliced radish, microgreens, fried shallots, cilantro, tomato, jalapeno, mango chunks, seaweed, pickled ginger, shredded purple cabbage, etc. The options are limitless!
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Cook the rice
Dice tuna
Slice the ahi tuna into small cubes and place in a large bowl.
Add remaining ingredients
Add the green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, red pepper chili flakes, salt, avocado, edamame, and sesame seeds to the ahi tuna. Stir to combine.
Assemble bowls and enjoy!
Add a few spoonfuls of rice to a bowl, top with the ahi tuna and then garnish with wasabi peas, green onions, more white and black sesame seeds and any of desired toppings. Enjoy!
Expert Tips
- Use sushi-grade tuna : For safety and the best texture, always choose fresh, sushi-grade ahi tuna from a trusted source. Keep it cold until ready to serve.
- Cut tuna into even cubes : Cutting the tuna into uniform pieces can help the fish marinate more evenly and make serving easier.
- Don’t over-marinate : Toss the tuna in the sauce just before serving—letting it sit too long can change the texture and overpower the fresh flavor.
- Prep ahead: You prep most of the ingredients ahead—like cooking the rice, slicing the avocado, and mixing the sauce. However, it’s best to add the tuna and assemble the bowls just before serving for the freshest flavor and texture.
Variations / Substitutions
- Salmon: If tuna isn’t your thing, try substituting for sushi-grade sockeye salmon.
- Cooked option : If raw isn’t your thing, seared tuna or shrimp also work great. For a vegetarian version, try marinated tofu or chopped hearts of palm.
- Pickled veggies: Add your favorite pickled veggies like pickled jalapenos , pickled cabbage, pickled cucumbers, or pickled red onions to liven up the bowl.
- Crunch: Add fried shallots, shredded carrots, diced cucumbers, or wasabi peas to give these bowls a delicious added crunch!
- Cauliflower rice: For a lower-carb option, substitute the rice with cauliflower rice.
- Spice: If you like a little heat, drizzle your bowls with a little bit of spicy mayo (just combine 2 Tbsp. mayo or Greek yogurt with 1 Tbsp. sriracha and a squeeze of fresh lemon juice).
What is poke?
Poke (pronounced Po-Kay) literally means “chunk” in Hawaiian. It generally refers to raw pieces of tuna cut into cubes and then marinated in soy sauce and sesame oil.
Storage / Freezing
Once the tuna is mixed with the sauce, it’s best eaten within 24 hours. Raw fish should always be stored in the fridge and consumed quickly for safety and quality.
Is it safe to eat raw ahi tuna?
Yes, it is safe to consume raw ahi tuna. Make sure to look for sushi-grade tuna. Sushi-grade tuna is often available at high-quality grocery stores, fish markets, or Asian markets. Look for tuna labeled as “sushi-grade” or “sashimi-grade”.
What kind of rice is best for these poke bowls?
For these bowls, I’m using long-grain white rice. Long-grain rice has a long, slender kernel and cooks lighter, fluffier, and more separated than medium or short-grain rice. You can also use sushi rice, brown rice, or your preferred type of rice.
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Are you a fan of raw fish?
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Ahi Tuna Poke Bowls
Ingredients
- 2 cups white rice long grain or sushi rice are good options
- 1 lb. sushi-grade ahi tuna cut into bite-size pieces
- 1 avocado diced
- 1/2 cup shelled edamame
- 1/4 cup green onions thinly sliced, plus more for garnish
- 3 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 2 cloves garlic minced
- 1 tsp. ginger minced
- 1 tsp. rice vinegar
- 1 tsp. toasted sesame seeds
- 1 tsp. black sesame seeds
- 1/2 tsp. red pepper chili flakes optional
- salt to taste
Topping ideas:
- wasabi peas, shredded carrots, cucumber, sriracha mayo, sliced radish, microgreens, fried shallots, cilantro, tomato, jalapeno, mango, seaweed, pickled ginger, shredded purple cabbage, etc.
Instructions
- Rinse the rice: Add the rice to a fine mesh strainer or sieve and rinse until the water becomes clear. 2 cups white rice
- Cook rice: Follow the package directions, use a rice cooker, or use this easy stovetop method: Combine 1 cup rice with 2 cups water and a dash of salt in a small saucepan . Bring the water to a boil; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Allow the pot to sit, undisturbed, for another 10 minutes. Fluff with fork.
- Cube the tuna: Slice the ahi tuna into 3/4 inch cubes or small bite-size pieces and place in a large bowl. 1 lb. sushi-grade ahi tuna
- Add the sauce ingredients: Add the green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, red pepper chili flakes, salt to the ahi tuna. 1/4 cup green onions, 3 Tbsp. soy sauce, 1 Tbsp. sesame oil, 2 cloves garlic, 1 tsp. ginger, 1 tsp. rice vinegar, 1/2 tsp. red pepper chili flakes, salt
- Add the rest of the ingredients : Then add the avocado, edamame, and sesame seeds. 1 avocado, 1/2 cup shelled edamame, 1 tsp. toasted sesame seeds, 1 tsp. black sesame seeds
- Stir: Stir everything until well combined.
- Assemble bowls: Add a few spoonfuls of rice to a bowl, top with the ahi tuna and then garnish with wasabi peas, green onions, more white and black sesame seeds and any of desired toppings. Enjoy! wasabi peas, shredded carrots, cucumber, sriracha mayo, sliced radish, microgreens, fried shallots, cilantro, tomato, jalapeno, mango, seaweed, pickled ginger, shredded purple cabbage, etc.
Video
Notes
- Be sure to add crunch! Fried shallots, shredded carrot, diced cucumber or wasabi peas are some of my favorite options.
- Drizzle with a spicy sauce: Combine 2 Tbsp. mayo or Greek yogurt with 1 Tbsp. sriracha and a squeeze of fresh lemon juice to drizzle over the bowl prior to serving. For a larger sriracha mayo batch, whisk together 1 cup mayonnaise, 3-4 Tbsp. Sriracha, 1 Tbsp. lemon juice, 1 minced clove garlic, and salt and pepper to taste. SO GOOD.
