Get your Spicy Ahi Tuna Poke fix without leaving the house! Protein-packed and easily adaptable to your dietary needs.
Gone are the days of trekking down the street to your local poke bar, or paying the price of the bowl in added delivery fees – just make your spicy ahi tuna poke bowl in the comfort of your own home!
Poke bowls come from Hawaii, specifically among the native Polynesians, who created this dish using raw fish seasoned with simple ingredients like seaweed. The term poke itself means “to slice” or “cut crosswise into pieces” in Hawaiian, reflecting the traditional preparation method of cutting fish into bite-sized pieces.
Just ask your local fishmonger for sushi-grade tuna and get to work!
Are Poke Bowls healthy?
This is the perfect balanced bowl for a weekday meal or a weekend treat! It’s FULL of nutritious ingredients that you’ll feel good about putting in your body, from the protein-packed tuna to the avocado loaded with healthy fats and the fiber-rich cucumber.
Plus, it’s so easy to adapt this recipe to whatever dietary requirements you’re cooking for. To make this recipe keto-friendly, swap the sushi rice for Cauliflower Rice and omit the juice and sugar. To make it vegan, swap the tuna for marinated tofu and use your favorite vegan mayo; and to make it gluten-free, use coconut aminos instead of soy sauce.
What is Ahi Tuna?
Ahi tuna, also known as yellowfin tuna, has a tender and meaty texture. Its mild and clean flavor pairs perfectly with vibrant seasonings, making it ideal for raw dishes.
Ahi is prized for its vibrant, deep red color and buttery richness, which sets it apart from the canned or cooked tuna you might be more familiar with. It’s often served raw in sushi, sashimi, or poke, where its soft texture and subtle taste really shine.
You may also find it seared rare, which gives the tuna a subtle smokey flavor while still having that soft raw bite in the center of the steak.
How to make ahead and store
Contrary to popular belief, you can make sushi rice ahead of time! The “danger zone” is when rice is left on the counter between 40°F and 140°F, and the chances of dangerous bacteria growth is high. To avoid the danger zone, store sushi rice as soon as it’s finished cooking in the refrigerator, or reheat it to 165°F before serving. You can also freeze portions of sushi rice for up to 3 months; just defrost in the refrigerator overnight before using!
Serving Suggestions
If you want to mix things up, try serving this poke bowl with a Seared Ahi Tuna Steak instead of fully raw tuna! You can also swap out the sauce for Teriyaki Sauce, or load up on the veggies with a side of Pickled Turnips or this Asian Cabbage Salad. And my favorite starter to get me in the mood for poke will always be fresh Okonomiyaki (Japanese Pancakes)!
Recipe
Ingredients
For the rice
- 1 cup sushi rice
- 1 1/4 cups water
- 2 1/2 tablespoons unseasoned rice vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
For the tuna
- 6 tablespoons orange juice
- 4 tablespoons green onion thinly sliced
- Juice of 1 large lime
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon fresh ginger minced
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon sriracha
- 1 pound raw sushi-grade ahi tuna cut into 1/2-inch cubes
For the bowls
- 1 1/3 cups cucumber roughly chopped
- 1 large avocado diced
- Sesame seeds for garnish
- Sliced nori sheet
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
Instructions
- Rinse the rice in a strainer until the water runs clear. You can also soak the rice for 30 minutes to an hour to help improve the texture.
- Drain the rice after soaking. Then, place into a pot with the water. Bring to a gentle boil, stirring frequently.
- Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 10 to 12 minutes. Check the rice, and if there is no more water and just big grains of rice, it's ready.
- While the rice cooks, combine the vinegar, sugar and salt in a small container and microwave for 30 seconds or until the sugar is dissolved.
- Remove the rice pot from the heat and let it sit, covered, for an additional 10 to 15 minutes, and don't remove the lid. This allows the rice to finish cooking and absorb any remaining moisture. When you think it's ready, you can taste a few grains of rice to make sure it is fully cooked.
- Transfer the rice into a plastic container using a wooden spoon, and pour the vinegar mix over the rice. Stir gently until well combined. Let the rice cool in the refrigerator for 1 hour – leaving it out at room temperature increases the risk of bacteria growth.
- Mix all the ingredients for the tuna, except the tuna, in a medium bowl. Add the tuna and stir until well combined. Cover and refrigerate at least 15 minutes and up to 1 hour.
- Divide the cooled rice between 4 bowls, followed by the tuna. Divide the cucumber and avocado between the bowls and garnish with sesame seeds and nori.
- Mix the mayo and sriracha together until smooth and drizzle over the bowls.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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