Tuna Poke Bowl

Let’s give sushi a break and dive right into our Tuna Poke Bowl. Our version of poke features succulent pieces of marinated Ahi tuna paired with seasoned sushi rice, and a variety of toppings to choose from. Think fresh mango, edamame, seaweed salad, spicy mayo, and crisp cucumbers. While not exactly traditional, our recipe draws inspiration from Hawaiian poke which creates a fun experience so everyone can craft their own bowl to suit their taste buds.

What stands out

If you love salmon sushi and ceviche you will love these Ahi tuna poke bowls. Tender cubes of sushi-grade raw Ahi tuna combine with a zesty soy marinade and then rest atop a bed of fluffy steamed rice. Pick and choose your favorite toppings to add texture, color, flavor, and nutrition. Anything goes, but our favorites include fresh mango, cucumber, sesame seeds, and edamame. Not a fan of spice? No problem, just omit the spicy mayo. While this may seem like a complex dish, if you prepare the toppings while the tuna marinates, you can make the whole recipe in about 40 minutes.

What is Poke?

Poke is a classic Hawaiian dish (pronounced POH-kay), consisting of raw marinated fish. Raw tuna is a common seafood to use (the dish then becomes ahi poke), but octopus and salmon are also popular. Poke was a natural evolution for Hawaii, thanks to the availability to sea-fresh reef fish and Japanese, Chinese, and Philippines culinary influences from the immigrant population. Originally served as a small meal, poke usually consists of marinated raw fish, sometimes rice, and other simple accompaniments, such as sweet Maui onions, local nuts, and seaweed. Poke, as it’s presented in this recipe, is a Modern the cook play on the classic with lots of garnishes to round it out into a full, island-inspired meal.

Is Tuna Poke Safe to Eat?

Yes, however, we strongly encourage you to buy high-quality fresh, sushi-grade fish making sure you make it the same day. If you are unsure if the tuna you are going to purchase is sushi-grade, ask the fishmonger at your store. Alternatively, you can visit a Japanese grocer with a fresh fish section.

If you feel uneasy about raw seafood, you can cook the tuna first. Grilling baking air frying and pan-cooking or all good techniques to cook the fish. Ideally, you can marinate the fish prior to and/or after cooking.

How to Prepare Tuna Poke Bowl

Purchase fresh SUSHI GRADE fish and use it within 1 day of purchase. You can then store it properly in the fridge as per the fish monger’s instructions.

Cut the fish into 3/4 inch cubes.

In a bowl mix the fish with soy sauce, rice vinegar, sesame oil, agave (or honey). Now, add the scallions, and sesame seeds. Mix well.

Now marinate the mixture in the fridge for at least 30 minutes.

Serve over cooked white or brown rice, and add toppings such as diced mango, avocado, sliced cucumber, edamame, sesame/poppy seeds, and a drizzle of Spicy Mayo.

Enjoy your Ahi Tuna Poke Bowl!

Kitchen tip

If using raw tuna, it has to be fresh SUSHI grade Ahi tuna, preferably purchased from a fish monger. Make sure to enjoy the poke bowls the first day it’s made.

Swaps

1. Instead of tuna, you can try a fresh sushi grade salmon diced into small pieces. Please use the freshest fish from a fish monger making sure to keep it on a plate with paper towel, making sure to refrigerate it (and cover with plastic wrap). Make sure you make the poke bowls the same day you purchase the fish.
2. Experiment with different marinades such as ponzu sauce, teriyaki sauce, or a citrus-based marinade.
3. Get creative with your toppings such as shredded carrots, pickled ginger, radishes, seaweed salad, or even crispy tempura flakes for some crunch.
4. While white or brown rice is traditional, you can use sushi ricequinoa or cauliflower rice for a low-carb option.
5. For a vegan or vegetarian option, skip the fish and load up your bowl with a variety of vegetables such as bell peppers, snap peas, asparagus, or grilled mushrooms marinated in the soy sauce marinade. For vegan Spicy Mayo you can use vegan mayo mixed with sriracha.

Serve it with

• A drizzle of Homemade Spicy Mayo or some extra soy sauce
• A cooked vegetable such as our Asian Style Green Beans
• A simple green salad with a light dressing

Questions

is AHI TUNA safe to eat?

Yes absolutely, however we strongly encourage you to buy high quality fresh SUSHI GRADE fish making sure you make it strong the same day.

where can i get high quality seafood?

Look for a fish monger in your area and follow their expertise on how to store and handle the sushi grade fish.

how long can i store The Poke Bowls for?

For best results, please serve the poke the same day that it is made.

strong Why is it important to use sushi-grade fish for the spicy salmon poke bowl?

Sushi-grade fish is safe to eat raw because it has been handled and stored in a way that minimizes the risk of foodborne illness. Instead of raw fish, you can also cook the fish as well.

strong Can we make this poke bowl vegetarian or vegan?

Yes, you can skip the fish and use tofu or other plant-based protein alternatives. Additionally, use vegan mayo for the mark a Spicy Mayo and skip any animal-based toppings.

Ingredients

Makes 2 servings

The Tuna

• ½ lb Ahi tuna (1 steak), fresh and sushi-grade
• 2 tablespoons soy sauce, or tamari
• ½ tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons agave, or honey
• ⅛ cup green onion, thinly sliced
• 1 teaspoon sesame seeds

The Rice

• 1 cup cooked rice, white or brown

Optional Toppings

• mango, finely chopped
• edamame, shelled
• avocado, sliced or diced
• sesame seeds, or poppy seeds
• cucumber, finely chopped
• spicy mayo, (mayo and sriracha)

Equipment

• Nakiri Knife
• Cutting Board
• Mixing Bowls
• Measuring Cups + Spoons

Method

1. Note: make sure you purchase SUSHI GRADE fish only that's fresh. Always make the sushi grade fish within 1 day of purchasing it and store it properly in the fridge as per your fish monger's directions.
2. Cut the fish into 3/4 inch cubes. Add it to a bowl with the soy sauce, rice vinegar, sesame oil, honey, scallions, and sesame seeds. Mix well and let it marinate for at least 30 minutes in the fridge.
3. Cook the rice as per the package instructions and season the water with salt. You can use white rice, sushi rice, brown rice or even jasmine rice. When the rice is cooked, we like adding 1 tablespoon of rice vinegar making sure to mix it well. Rice vinegar is optional.
4. Serve the marinated tuna over cooked white (or brown) rice and add any toppings of choice such as diced mango, avocado, sliced cucumber, edamame, sesame/poppy seeds, and additionally, a drizzle of spicy mayo on top! Enjoy.