Tunaversally-Appealing Easy Tuna Poke Bowls
This popular takeout dish will remind you of your favorite sushi, and it’s easier than you think to make at home. Have each eater build their own bowl with the toppings they like best, for a totally customizable experience.
Easy Ahi Tuna Poke Bowls; photograph by Olga Ivanova
Homemade ahi tuna poke bowls are a girl’s-night indulgence for my preteen daughter and me. I turn on the rice cooker, and then we take a trip together to the fish market. It’s part of the whole experience — it’s a great way to spend time together and teach her something. I didn’t grow up talking to people behind the butcher counter. I love that I get to teach her how to ask for what she wants. When we get home, we prep the fish and our toppings, and pile it all on top of bowls of hot sticky rice. We curl up on the couch with our bowls in our laps, queue up a movie, and dig in.
While my daughter and I make an event of it, it’s not required. Poke bowls are incredibly easy to make at home. Other than the fish, everything else for this tuna poke bowl recipe are staples you likely have on hand.
Prep time is quick, and assembly is so easy and super customizable. This poke bowl recipe in particular is a happy medium between traditional Hawaiian poke and mainland-style poke bowls. The cucumber, edamame, radish, and avocado are perfect toppings that complement the raw tuna without overpowering it. You can skip whatever you don’t want. Or add something else if you like. My favorite part about homemade poke bowls? I get to choose my ratio of rice:fish:toppings. (And I can add as much avocado as I want without an upcharge.)
Jump ahead to:
How do I buy ahi tuna for poke bowls? >>
How do I safely prepare raw fish for homemade poke bowls? >>
How to make these Easy Ahi Tuna Poke Bowls >>
Get the recipe: Easy Ahi Tuna Poke Bowls >>
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What are poke bowls?
Traditionally, poke is a simple dish. Originating in Hawaii, cubes of freshly caught local fish were tossed with Hawaiian sea salt, seaweed, and kukui nuts and eaten raw. After colonization and as cultures from all over the world made the Hawaiian Islands their home, the new food traditions made their permanent mark on Hawaiian food culture. Poke expanded to include all sorts of seafood, like shrimp and salmon, and even tofu. (The latter is an excellent option if feeding vegetarians or those who prefer to avoid seafood.) Marinades incorporated soy sauce, sesame oil, mayonnaise, and Korean pepper flakes. Hot rice started being served alongside the cold fish. Poke has become a beloved staple in Hawaii that can be found at tiny corner stores, huge supermarket delis, and every potluck you attend.
Poke continues to evolve. Once poke made it to the mainland, poke bowls exploded in popularity. Bowls of rice are topped with the marinated fish, plus loads of toppings like fried wontons, veggies like edamame and corn, mango, avocado, wakame salad, imitation crab, and more. It’s drizzled with one or more sauces ranging from garlic aioli to teriyaki to creamy wasabi. There are so many flavors and textures it’s hard to deny their appeal, but the fish can get a little lost in the commotion.
How do I buy ahi tuna for poke bowls?
When choosing to prepare and eat raw fish at home, the quality and safety of your fish are both important things to consider.
This recipe calls for raw, sushi-grade ahi tuna. “Sushi-grade fish” is actually just a marketing label. It is not an FDA approved term for quality or safety. There are no actual parameters for anyone to use the label. However, it does typically indicate that the market deems that product to be higher quality. The only way to really know what they mean by the label is to ask.
However, take comfort knowing the FDA has deemed tuna as one of two fish that pose low risk of parasitic infection when eaten raw. With that risk reduced, you can confidently purchase ahi tuna, sushi grade or not, without worrying about parasites. Your best bet is to look for a store that has high turnover. This helps ensure a fresher product. Dedicated fish markets and fishmongers are great, but Asian and other international markets are also great alternatives to explore.
Note that the store may not label the fish you’re looking for as “ahi.” Ahi is actually the Hawaiian word for what English speakers call yellowfin tuna. Yellowfin is also sometimes labeled with the Japanese word “maguro.” If you’re confused or if you don’t see what you’re looking for on display, just ask. They might have some behind the counter.
How do I safely prepare raw fish for homemade poke bowls?
Poke is very easy to make. You just have to keep a couple of things in mind when preparing ahi for raw consumption. Buy fresh fish and keep it as cold as possible until ready to eat. Make the fish counter the last stop before you hit the checkout lane. Most fish markets will pack your fish on ice if you ask. If you’ve gone out of your way to a specialty market and have a longer drive home than normal, pack a cooler bag and ice packs to transport your fish home. Store the fish in the back of your refrigerator until ready to prepare it.
When preparing the fish, start by making sure your workspace is clean. Your cutting board, knife, hands, and any other bowls and utensils should all be clean and dry to avoid any cross contamination.
How to make these Easy Ahi Tuna Poke Bowls
Follow this step-by-step guide for a quick dinner solution
Step 1: Cut the tuna steak into 1/2-inch cubes.
Step 2: Add to a bowl with low sodium soy sauce, rice vinegar, sesame oil, and red pepper flakes. Gently toss to combine.
Marinating the ahi tuna; photograph by Meleyna Nomura
Step 3: Return the raw tuna mixture to the refrigerator while you prepare your rice and toppings.
Step 4: Stir together mayonnaise and Sriracha in a small bowl. Set aside.
Step 5: Thaw the frozen edamame, slice the cucumber and radish, dice the avocado, and chop the green onions.
Step 6: If you don’t have freshly prepared brown rice, microwave frozen or leftover rice so that it’s hot.
Step 7: When everything is ready, add the rice to four bowls. Divide the poke between the bowls, pouring any extra marinade over the top. Add toppings as desired, and drizzle with the spicy mayo sauce. Garnish with pickled ginger and sesame seeds.
Assembling the poke bowl; photograph by Meleyna Nomura
Get the recipe: Easy Ahi Tuna Poke Bowls
Our recipe for homemade ahi tuna poke bowls is the perfect way to try out this customizable dinner. Give it a try!
More seafood meal ideas
After the Easy Ahi Tuna Poke Bowls, check out these yummy fish dinners.