Fresh, light, and filling, ahi tuna poke bowls are a fast, easy, delicious take on the Hawaiian dish with rice, veg, and a spicy mayo drizzle.
Yes, I know it’s fall.
Apparently, y’all don’t care. You want poke all year long.
How do I know? Because that’s what you voted for on Instagram. Which you should be following me on. Because…food. And wisdom. I like handing you guys nuggets of wisdom when they pop into my head.
Also delicious nuggets of chicken.
And also delicious nuggets of tuna.
Poke (pronounced Poh-Kay) is a Hawaiian dish that has blown up in mainstream American culture. Trendy poke restaurants have blown up all over both the east and west coasts, we even have a Jewish-Californian poke place we absolutely love in Fort Lauderdale. Yes, Jewish people from Cali making Hawaiian poke.
‘Murica. You can do anything here. It’s fantastic.
Poke means “Cut or slice”, and poke itself is cut up, marinated raw fish.
When making this ahi tuna poke bowl, make sure to use sushi or sashimi-grade tuna. This means it’s been frozen to FDA standards to be able to eat raw. Very important stuff here, people.
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You can serve this up with cucumbers, sprouts, diced mango (Brian loves mango chunks in his poke bowl), strawberries, (my fave) avocado, whatever fruits and vegetables you want. And rice, of course. I even added nori, or Japanese seaweed, in my shots here. They’re really nutritious.
If you’re looking to spice things up in your poke bowl, you can make some spicy mayo, which is really simple and flavorful with only four ingredients. I swear by this stuff and any mayo works, but Kewpie brand mayo is the authentic Japanese brand that most restaurants use. You can find Kewpie in your local Asian market, I’ve found their mayo there before. They have a butt naked baby on the bottle.
No, I’m not joking. Why are you laughing?
You can find sushi grade ahi tuna in Whole Foods, but if you’re lucky like me your local fish monger might have them in-house and you won’t be paying Whole Foods prices so do check out your local reputable mom and pop fish shops.
After you thaw your tuna for your poke bowl, use it the day of and eat the day of. Poke bowls aren’t the best for leftovers and fish is best used day of, especially when eaten raw.
Poke bowls look difficult and intimidating but I promise, it couldn’t be easier, or even quicker! The cubed ahi tuna (which a little goes a long way! We had 10 oz feed all of us very well!) is marinated only for about minutes to give it some flavor while you’re cutting up all the rest of your ingredients and prep (and clean up).
Yeah. Easy clean up, y’all. Get excited.
Whip up some spicy mayo if you want, and throw everything in a bowlful of rice and enjoy a filling, yet light and refreshing lunch or dinner.
Then go back to your fall baking because it is September and there’s apple coffee cake to be made.
For more delicious seafood recipes, checkout:
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- 10 oz sushi grade ahi tuna, diced into bite sized cubes
- 1/4 cup soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 2-3 cups cooked and chilled long grain white rice or sushi rice
- 1/4 cup mayo
- 2 tsp-2 tbsp sriracha sauce
- 1/2 tsp sesame oil
- Squeeze of lemon juice
- Tobiko, fish roe
- Sesame Seeds
- Nori, jullienned
- Mango chunks
- Anything you want
- In a medium sized bowl, mix together marinade ingredients and tuna. Set aside and prepare toppings by slicing and dicing toppings.
- To make spicy mayo, whisk together all spicy mayo ingredients in a small bowl and set aside.
- To serve: place a serving of rice into your serving bowls, about one cup of rice person. Add marinated tuna and toppings to your poke bowl, then drizzle with spicy mayo.
- Eat immediately.
Amount Per Serving:Calories: 421