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Fully assembled ahi tuna poke bowl in large bowl drizzled with spicy mayo with chopsticks on the side.
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Ahi Tuna Poke Bowls

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! 
Course Main Course
Cuisine Asian
Keyword ahi tuna poke bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 bowls
Calories 655kcal
Author Tawnie Graham of Kroll's Korner

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 slices, 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.
US Customary - Metric

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 the U.S-grown long-grain rice: Follow the package directions or use this easy stovetop method: Combine 1 cup long-grain rice with 2 cups water and a dash of salt in a small saucepan. Heat 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.
    Cooked rice in small saucepan for ahi tuna poke bowls.
  • 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
    Diced ahi tuna in a large bowl.
  • Mix the rest of the 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.
    1 avocado, 1/2 cup shelled edamame, 1/4 cup green onions, 3 Tbsp. soy sauce, 1 Tbsp. sesame oil, 2 cloves garlic, 1 tsp. ginger, 1 tsp. rice vinegar, 1 tsp. toasted sesame seeds, 1 tsp. black sesame seeds, 1/2 tsp. red pepper chili flakes, salt
    Side-by-side photo of adding all the toppings to ahi tuna bowls in a large bowl and mixing together with a spoon.
  • 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.
    Fully assembled ahi tuna poke bowl in large bowl with chopsticks on the side.

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. 

Nutrition

Serving: 1bowl | Calories: 655kcal | Carbohydrates: 82g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 673mg | Potassium: 761mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2549IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 3mg