This Hawaiian Ahi Poke Bowl is perfect for hot summer nights with marinated tuna, mango, brown rice, avocado, cucumber, and macadamia nuts.
Ahi Poke Bowl
I love poke bowls and often make them when I crave sushi. When I want something spicy, I make this Spicy Tuna Poke Bowl. A few favorite dishes that also satisfy my sushi cravings are Shoyu Ahi Poke, California Shrimp Stacks and California Spicy Crab Stuffed Avocados. This Ahi Poke Bowl recipe is a guest post by my friend, Heather K. Jones – please welcome her!
Hey there, I’m Heather K. Jones—I’m a registered dietitian and a wellness coach, and right now I’m hosting a totally FREE 4-part Feel Better Eat Better video workshop. If you struggle with emotional eating, binge eating, or food or body image issues of any sort, you really don’t want to miss this free workshop! You can sign up for the workshop right HERE.
While visiting Seattle a few weeks ago, my sister Lori (who was just back from a Hawaiian vacation!) made me this delicious Hawaiian-style bowl for dinner. I love it so much that I’ve already made this poke recipe several times.
What is a poke bowl?
A poke bowl is made with marinated sushi-grade tuna tossed with veggies, nuts, fruit, and brown rice. It’s sort of like a deconstructed tuna sushi roll in a bowl. It’s so easy and tasty and great for those summer nights when you really don’t want to heat up the kitchen.
How to pronounce poke
The correct way to pronounce this Hawaiian snack is “po-kay.” The incorrect way to pronounce it is “po-kee,” or worse, “poke,” as in “Don’t poke your eye out.”
Ahi Poke Bowl Ingredients
Here’s what you’ll need for the tuna.
- Tuna: Buy high-quality, sushi-grade tuna at a trusted fish market.
- Onions: White onion and scallions
- Sauce: Soy sauce (or tamari for gluten-free), sesame oil, and sriracha
Below are the tuna poke bowl ingredients. If you’re missing something, feel free to add whatever you like, such as edamame or seaweed salad.
- Mango: The sweetness from the mango pairs well with all the salty, savory flavors.
- Avocado: You’ll need one small avocado.
- Cucumber: A regular or English cucumber will work.
- Jalapeño: Remove the seeds and ribs for a less spicy dish.
- Scallions: If you don’t have green onions, red onions would also work.
- Rice: The brown rice provides extra fiber and protein, but you can use white rice if you prefer.
- Toppings: Roasted macadamia nuts, toasted sesame seeds
- Sauce: Lime wedges, soy sauce or tamari, sriracha
How to Make Ahi Poke Bowl
- Tuna: Combine the tuna with onions, scallions, soy sauce, sesame oil, and sriracha. Set it aside while you prep the bowls.
- Prep: Cut the mango, avocado, cucumber, jalapeño, and scallions.
- Assemble: Build your bowls, starting with the rice and then the tuna, mango, avocado, cucumber, jalapeño, and scallions.
- Serve: Top the tuna poke mango bowls with macadamia nuts and sesame seeds and serve with lime wedges and extra sauce on the side.
Can you eat a poke bowl the next day?
It’s best to eat raw, fresh poke the day you make it, but it will keep in the fridge up to two days. You can also freeze the tuna, then let it thaw before eating.
Variations
- Fish: Try this poke bowl with salmon, albacore, or yellowtail. If you don’t like raw fish, use cooked shrimp.
- Vegetarian Poke: Swap the fish for tofu or even watermelon.
- Fruit: Substitute the mango with pineapple.
- Nuts: Swap cashews or peanuts for macadamias.
- Poke Salad: Serve the fish over mixed greens instead of rice.
More Tuna Recipes:
- Sesame Crusted Tuna
- Seared Tuna Salad with Wasabi Butter Sauce
- Shoyu Ahi Tuna Poke
- Grilled Tuna over Arugula with Lemon Vinaigrette
- Spicy Tuna Poke Bowls
Ahi Poke Bowl with Mango
Ingredients
For the tuna
- ½ pound sushi grade tuna, cut into ¾-inch cubes
- 2 tablespoons thinly sliced white onion
- ¼ cup chopped scallions
- 1 tablespoon reduced sodium soy sauce or gluten-free tamari
- ½ teaspoon sesame oil
- ¼ teaspoon sriracha
For The Bowl
- 1 medium mango
- 1 small Hass avocado, 4 ounces
- ½ medium cucumber
- ½-1 small jalapeno, to taste
- 2 scallions
- 1 cup cooked brown rice
- 2 tablespoons chopped roasted Macadamia nuts
- 1 teaspoon toasted sesame seeds
- Lime wedges, for serving
- Reduced sodium soy or gluten-free tamari, for serving (optional)
- Sriracha, for serving (optional)
Instructions
- In a medium bowl, combine tuna with onion, scallions, soy sauce, sesame oil and sriracha.
- Gently toss to combine and set aside while you prepare the bowls.
- Peel, seed and cube the mango and avocado. Peel, halve, seed and thinly slice the cucumber. Thinly slice the jalapeno and scallions.
- In 2 bowls, layer 1/2 the rice, 1/2 the tuna, mango, avocado, cucumber, jalapeno and scallions.
- Top with Macadamia nuts and sesame seeds and serve with lime wedges and extra sauce on the side, if desired.
Last Step:
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Notes
- Try this with salmon, albacore or yellowtail.
- If you don't like raw fish, try this with cooked shrimp.
- Vegetarian Poke, swap the fish for tofu or try using watermelon in its place.
