Ahi Tuna Poke Bowl
This Ahi Tuna Poke Bowl is made with a soy-free, sugar-free coconut aminos marinade. It's fresh, nourishing, and packed with clean flavor!
Servings 4
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
Storage: 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. Slice the avocado fresh before serving.
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.