Tuna Poke Bowl

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Let’s give sushi 🍣a break and dive right into my Tuna Poke Bowl. My 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, my recipe draws inspiration from Hawaiian poke which creates a fun experience so everyone can craft their own bowl to suit their taste buds.

Why You’ll Love Tuna Poke Bowl

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 my 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 simply 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 Nonna play on the classic, with lots of garnishes to round it out into a full, island-inspired meal. 🏝

Tuna Poke Bowl

Is Tuna Poke Safe to Eat?

Yes, however, I 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!

Nonna’s 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.

Tuna Poke Bowl

Variations and Substitutions for Tuna Poke Bowl

  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 rice, quinoa, 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.

Similar Recipes

If you love this recipe, give my Spicy Salmon Poke Bowl a try!

Best Served With

Common Questions

is AHI TUNA safe to eat?

Yes absolutely, however I strongly encourage you to buy high quality fresh SUSHI GRADE fish making sure you make it 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.

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.

Can I 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 Spicy Mayo and skip any animal-based toppings.

Tuna Poke Bowl

Tuna Poke Bowl

This is my take on a Hawaiian Tuna Poke Bowl. Using beautiful sushi-grade tuna and fresh, crisp ingredients make this a wonderful lunch or dinner option that's super customizable.
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Course: Main Course
Cuisine: American, Hawaiian
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes

Ingredients 

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
  • 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)

Instructions 

  • 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.
  • 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.
  • 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, I like adding 1 tablespoon of rice vinegar making sure to mix it well. Rice vinegar is optional.
  • 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.

Nutrition

Calories: 334kcal, Carbohydrates: 32g, Protein: 31g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 43mg, Sodium: 1052mg, Potassium: 374mg, Fiber: 1g, Sugar: 7g, Vitamin A: 2538IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Hawaiian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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