If you’re craving a fresh, flavorful dish that’s quick and easy to make, my Ahi Poke Bowl is the perfect choice! This Hawaiian-inspired poke bowl features tender ahi tuna tossed in a savory sesame oil blend, topped with seaweed, and served over a bed of rice. It’s delicious, healthy, and ready in just 10 minutes—so grab your ingredients and let’s dive in!
Why I Love This Recipe
I crafted this Ahi Poke Bowl as a quick and delicious way to bring the flavors of Hawaiian cuisine into your kitchen! What makes this poke bowl so special is that I’ve stayed true to the traditional Hawaiian style—no soy sauce here! Instead, the Ahi Poke is made with a simple mix of salt, sesame oil, and red pepper, just as it was originally made by fishermen who used it to preserve their fresh catch.
It’s a savory, nutty, and tender bowl of ahi tuna served over a bed of freshly made rice, making it a satisfying and healthy main meal just like in my Tuna Bowl and Salmon Bowl recipes! Best of all, this dish comes together in just 10 minutes, giving you a hearty meal at a fraction of the cost of ordering out. If you’re looking for a flavorful and easy meal, this poke bowl is the perfect option!
Ingredients
Ingredients
- 1/2 lbs Yellowfin Tuna – Sushi/Sashimi Grade Yellowfin Tuna, also known as ahi in Hawaii. Can be found in the fresh seafood section as well as frozen fillets labeled saku blocks.
- 1 tbsp Dried Seaweed Mix – Dehydrated Seaweed Mix containing seaweed, ogo, and agar.
- 1/2 tbsp Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- 1 tsp Coarse Sea Salt – Coarse Sea Salt only. Using regular table salt will end up being too salty.
- 1/4 tsp Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
- 1/2 tsp Toasted Sesame Seeds – optional garnish.
- 1/2 Stalk Green Onion – freshly chopped green onion scallions.
- 2 Cups Rice – I recommend to use freshly made white steamed rice for the best result. You can also use sushi rice as well.
🍣 Ahi Note
Make sure to use Sashimi-Grade Ahi Tuna. Frozen and thawed varieties can be used as long as they were vacuum-packed and meet the correct sashimi-grade guidelines.
🌿 Seaweed Note
It’s best to use a seaweed pack that contains Wakame, Agar, Suginori (known as ogo in Hawaiian), Tsuomata, and Mafunori. However, packs with just Wakame and Agar will also work.
Directions
Step 1 Place the dried seaweed in a bowl of water and let it rehydrate for 2-5 minutes. Once rehydrated, squeeze out the excess water using your hands.
💧 Re-Hydrating Pro Tip
For Quicker Re-Hydration, opt for Warm Water during the re-hydrating process.
Step 2 Pat the ahi tuna dry with paper towels and carefully cut it into small, bite-sized cubes.
Step 3 In a mixing bowl, combine toasted sesame oil, coarse sea salt, red pepper, and toasted sesame seeds.
Step 4 Gently fold the tuna cubes and rehydrated seaweed into the mixture. Cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to meld.
🌀 Mixing Pro Tip
Be Gentle When Mixing the seasoning with the tuna to avoid breaking apart the delicate fish cubes.
Step 5 Serve the ahi poke mix on top of rice in a bowl and garnish with chopped green onions.
Recipe Variations
For a simple variation, try using my Salmon Poke to replace the ahi poke and create my Salmon Poke Bowl. The preparation method stays the same, but the seasoning in the salmon poke offers a distinct flavor profile, giving the dish a slightly different, yet equally delicious, taste. Or you could even use my cooked Shrimp Poke instead to create my Shrimp Poke Bowl for those that prefer their seafood cooked!
Pairing Recommendations
The poke bowl is a hearty meal on its own, but pairing it with Seaweed Salad or Spam Musubi with Miso Soup makes it even better for a perfect Hawaiian inspired combination!
Frequently Asked Questions
Can I use frozen tuna for this recipe?
Yes, you can use frozen tuna, but make sure it’s properly thawed before preparing the poke.
What kind of rice should I use for the base?
I recommend using freshly made steamed rice for the best taste. Sushi rice works great too, as it has the perfect texture to complement the poke.
Can I add other toppings to the poke bowl?
Yes, you can definitely add other toppings! Avocado, cucumber, and edamame are great choices to enhance the flavor and texture of your poke bowl.
Storage Tips
For best results, it’s ideal to eat the poke bowl freshly made once served over the rice. However, if you have leftover poke, store them in an airtight container in the fridge, where they will keep for 3-4 days.
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Watch How To Make It
Ahi Poke Bowl
Ingredients
- 1/2 lbs Yellowfin Tuna
- 1 tbsp Dried Seaweed Mix
- 1/2 tbsp Toasted Sesame Oil
- 1 tsp Coarse Sea Salt must be coarse otherwise will be too salty
- 1/4 tsp Togarashi can sub with red pepper
- 1/2 tsp Toasted Sesame Seeds
- 1/2 Stalk Green Onion
- 2 Cups Rice white rice or rice of choice
Instructions
- Gather all the ingredients.
- Place the dried seaweed in a bowl of water and let it rehydrate for 2-5 minutes. Once rehydrated, squeeze out the excess water using your hands.
- Pat the ahi tuna dry with paper towels and carefully cut it into small, bite-sized cubes.
- In a mixing bowl, combine toasted sesame oil, coarse sea salt, red pepper, and toasted sesame seeds.
- Gently fold the tuna cubes and rehydrated seaweed into the mixture. Cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to meld.
- Serve the ahi poke mix on top of rice in a bowl and garnish with chopped green onions.
Nutrition
*Values Based Per Serving
