Ahi Tuna Poke Bowls

Ahi Tuna Poke Bowls are one of my favorite things to order when out to eat, but they are super easy to make at home! It’s a light, wholesome dish that’s perfect for summer.

This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

I wanted to keep this recipe basic, but also busting with flavor and crunch. What’s so great about ahi poke bowls is they don’t require a long wait before you can enjoy it! Chop, mix, and serve!

Plus, in this summer heat it’s refreshing, quick and easy.

Looking for some other seafood recipes to try? Check out these Salmon Nuggets, Shrimp & Sausage Skewers, or these Mahi Mahi Tacos!

Ingredient List:

Be sure to scroll down to the recipe card for the full list of ingredients and measurements.

• Rice: I’m using U.S.-grown 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! Here is an informative list on U.S. Rice Varieties.
• Ahi Tuna Steaks: You’ll need 1 lb. 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: I’m using 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 avocado chunks, edamame, wasabi peas, toasted sesame seeds and black sesame seeds.
  • Other toppings and add ins: shredded carrots, cucumber, spicy mayo, sliced radish, microgreens, fried shallots, cilantro, tomato, jalapeno, mango chunks, seaweed, pickled ginger, shredded purple cabbage, etc.

Step by Step Directions:

All you need is about 30 minutes and minimal cooking utensils to whip up this gorgeous meal! #bowlgoals

1. Rinse the rice: add the rice to a fine mesh strainer or sieve and rinse until the water becomes clear.
2. Cook the U.S.-grown long grain rice: Follow the package directions or us this easy stovetop method: Combine 1 cup long grain rice with 2 cups water and a dash of salt in a small saucepan. Heat to boiling; 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.
3. Slice the ahi tuna into 1-inch cubes or small bite-size pieces and place in a large bowl.
4. 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.
5. 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.

Expert Tips and Modifications

The best part of this ahi tuna poke bowl is the customization so you can add your own spin to your bowl!

• Make this into salmon poke by using sockeye salmon!
• Add your favorite pickled veggies to liven up the bowl.
• Be sure to add crunch! Fried shallots, carrot, cucumber or wasabi peas are some of our favorite options.
• Drizzle with a spicy sauce: try combining 2 Tbsp. mayo or Greek yogurt with 1 Tbsp. Sriracha and a squeeze of lemon to drizzle over the bowl prior to serving.

FAQ