This Ahi Tuna Poke Bowl skips the soy and sugar but not the flavor. A clean, whole-food marinade with coconut aminos brings bold, umami taste, and all the fresh, crispy toppings, including spicy mayo, seal the deal.
Jump to:
💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 15 minutes to cook
- Cooking Method: Stove-top for rice and no-cook
- Dietary Info: Keto if you skip the rice, Whole30, Paleo, Gluten-free
- Tools Needed: sharp knife, cutting board
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Ahi Tuna Poke Bowl
The first time I had poke was in Hawaii, and it was love at first bite. Since then, I've been making poke bowls at home because they're simple, fresh, and always hit the spot.
And here's a truth that may be controversial: you don't need sushi-grade tuna. It's really just a marketing term.
What matters is getting good-quality, fresh tuna, preferably wild-caught. So don't stress the labels - focus on freshness, and you'll have a poke bowl that tastes just as amazing as the one I had in Hawaii.
Ingredients for Ahi Tuna Poke
- Tuna: Wild-caught ahi tuna is ideal for poke. Fresh ahi tuna should have a deep, red color, a firm texture, and a clean, ocean-like smell (never fishy). Terms like "sushi-grade" are not officially regulated, so it's important to buy from a trusted fishmonger or reputable source. For extra safety, freeze tuna at -4°F (-20°C) for at least 7 days to kill any potential parasites before using it raw.
- Rice: Short-grain sushi rice is best because it's sticky and holds together nicely under the toppings. Rinse it well to remove excess starch unless you want it extra sticky for the bowl.
- Marinade: A blend of coconut aminos, toasted sesame oil, rice vinegar, sesame seeds, and green onions gives the tuna a savory, slightly sweet, and nutty flavor.
- Toppings: There's so much flexibility here, and I usually use whatever I have on hand. But my favorite popular toppings are avocado, Persian cucumber, seaweed salad for extra umami, a sprinkle of furikake for texture, and a drizzle of spicy mayo to tie it all together. Try my simple 4-ingredient mayo and sriracha recipe.
Substitutions and Variations
- Rice - If you don’t have sushi rice, feel free to use any rice you prefer on hand.
- Marinade subs - Coconut aminos is a soy-free alternative to soy sauce. If you prefer soy sauce, use that. Tamari is an excellent gluten-free soy sauce option.
- Topping subs - Diced mango, julienned carrots, radishes, edamame, or pickled ginger all work great in tuna poke bowls.
Make it Ancestral
Poke is an ancestral Hawaiian meal rooted in using fresh, local fish, like wild-caught tuna, straight from the ocean. Hawaiians practiced sustainable fishing, taking only what they needed to ensure resources for future generations. The fish was cut into small pieces, mixed with simple seasonings like seaweed, and served right away. This is what you’d call "eating local" in the truest sense.
How to Make Ahi Tuna Poke Bowl
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Cook
Cook the sushi rice following the package instructions. Once done, let it cool slightly and fluff it with a fork.
Step 2. Whisk
In a medium bowl, whisk together coconut aminos, toasted sesame oil, rice vinegar, sesame seeds, and chopped green onions.
Step 3. Marinate
Add the diced ahi tuna to the coconut aminos marinade and toss until well coated.
Step 4. Assemble
Spoon the sushi rice into the bottom of each bowl. Top with the marinated tuna, sliced cucumber, avocado, seaweed salad, a sprinkle of furikake, and a drizzle of spicy mayo.
Helpful Tips
- Buy the freshest tuna - When choosing tuna for poke, look for the freshest option available for raw consumption. Sushi-grade labeling is just a marketing term, but I always opt for wild ahi tuna and try to freeze it for at least 10 days to kill any potential parasites before using it for raw dishes.
- Pat the tuna dry - Always start with dry fish. Pat it dry with paper towels to remove any excess moisture to help the marinade cling better.
- Chill the tuna - Let the marinated tuna sit in the fridge for 30 minutes up to 3 hours to allow the flavors to meld and the tuna to firm up a bit. This also ensures the tuna stays cool when served.
- Let the rice cool - Room-temp rice pairs best with the cold toppings, so let it sit a bit after cooking.
Troubleshooting
- Tuna turning mushy? This could be due to over-marinating. Stick to under 3 hours in the fridge for marination. Any longer and the acid can break down the tuna too much.
- Rice too sticky? That could be because it wasn’t rinsed enough before cooking. If you want maximum stickiness for your poke bowl, feel free to skip the rinse or just rinse lightly to keep some starch in the rice for that perfect clingy texture.
💭Meal Prep Suggestion!
Cook sushi rice and store it in the fridge for up to 3 days. Marinate the tuna ahead of time an dkeep it separate for up to 24 hours. Pre-chop toppings like cucumber and green onions, but store them separately to maintain freshness. Assemble the poke bowls, keeping avocado and any sauces separately, and add them just before serving.
Serving Suggestions
I love that these ahi tuna poke bowl is already a complete and very satisfying meal on its own, packed with good protein, rice, and a variety of fresh toppings. However, if you're looking to complement it other dishes, here are some great options:
Side dish: If you want to include some warm sides, roasted bok choy or roasted broccolini make a great pairing.
Fresh salads: Try something simple like Asian cucumber salad or cucumber and cabbage salad.
Condiments: Some tasty ferments like spicy sauerkraut with ginger and garlic or fermented jalapenos are always a nice addition. Don't forget quick pickled red onions and that creamy mayo with sriracha.
Frequently Asked Questions
Store each poke bowl component separately for freshness. Keep marinated tuna in the fridge for up to 24 hours (since it's raw), rice for 3 days, and toppings like cucumber and seaweed salad for 2–3 days. These glass snap containers are perfect for leftovers.
I don't recommend it as freezing and thawing will alter its texture and flavor. However, you can freeze the tuna before marinating. You can dice it up and freeze it, and when ready to use, thaw the tuna in the fridge overnight and marinate it fresh before assembling your poke bowl.
Make sure you use a very sharp knife to ensure clean cuts without crushing the fish. Always cut the tuna into ½" cubes, cutting against the grain of the fish. This helps break down the muscle fibers, giving the tuna a more tender, melt-in-your-mouth feel. For uniform cubes, trim the tuna into a rectangular block first, then slice it into even strips before cutting the strips into cubes. The better the cuts, the better the texture of the poke bowl.
Looking for more related recipes? Here are some ideas:
Did you make this ahi tuna poke? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Ahi Tuna Poke Bowl
Ingredients
- 1 cup sushi rice
- ½ cup coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon white sesame seeds
- 3 green onions chopped
- 1 ½ pounds ahi tuna cut into ½” cubes
- 1 Persian cucumber sliced
- 1 avocado diced
- Seaweed salad
- Furikake
- Spicy mayo
Instructions
- Cook the 1 cup sushi rice according to package instructions. Once cooked, let it cool and fluff with a fork.
- In a medium bowl, whisk ½ cup coconut aminos, 1 tablespoon toasted sesame oil 1 tablespoon rice vinegarr, 1 tablespoon white sesame seeds, and 3 green onions.
- Add diced 1 ½ pounds ahi tuna to the coconut amino marinade and toss to combine.
- Layer the sushi rice at the bottom of each bowl. Top with marinated tuna, 1 Persian cucumber, 1 avocado, Seaweed salad, Furikake, and drizzle with Spicy mayo.
Notes
- Buy the freshest tuna - When choosing tuna for poke, look for the freshest option available for raw consumption. Sushi-grade labeling is just a marketing term, but I always opt for wild ahi tuna and try to freeze it for at least 10 days to kill any potential parasites before using it for raw dishes.
- Pat the tuna dry - Always start with dry fish. Pat it dry with paper towels to remove any excess moisture to help the marinade cling better.
- Chill the tuna - Let the marinated tuna sit in the fridge for 30 minutes up to 3 hours to allow the flavors to meld and the tuna to firm up a bit. This also ensures the tuna stays cool when served.
- Let the rice cool - Room-temp rice pairs best with the cold toppings, so let it sit a bit after cooking.
Leave a Reply