Ahi Poke Bowl

This Hawaiian style quick Ahi Poke Bowl is made with marinated tuna, brown rice, avocado, cucumber, mango, macadamias and scallions, perfect for hot summer nights.

With marinated tuna, brown rice, avocado, cucumber, mango, macadamias and scallions, this Hawaiian style quick-cook Ahi Poke Bowl is perfect for hot summer nights.
Ahi Poke Bowl

I love Poke Bowls and often make them when I crave sushi. When I want something spicy, I make these Spicy Tuna Poke Bowls. A few favorite dishes that also satisfy my sushi cravings are Shoyu Ahi Poke, California Shrimp Stacks and California Spicy Crab Stuffed Avocados. This recipe is a guest post by my friend, Heather K Jones, please welcome her!

With marinated tuna, brown rice, avocado, cucumber, mango, macadamias and scallions, this Hawaiian style quick-cook Ahi Poke Bowl is perfect for hot summer nights. With marinated tuna, brown rice, avocado, cucumber, mango, macadamias and scallions, this Hawaiian style quick-cook Ahi Poke Bowl is perfect for hot summer nights.

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.

Hawaiian Poke Bowl made with marinated tuna, brown rice, avocado, cucumber, mango, macadamias and scallions.

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 I’ve made this poke recipe several times since.

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. So easy, so tasty and it’s great for those summer nights when you really don’t want to heat up the kitchen.

How do you say poke in Hawaiian?

The correct way to pronounce this Hawaiian snack is ‘po-kay’. The incorrect way to pronounce its is ‘po-kee,’ or worse, ‘poke,’ as in “Don’t poke your eye out.”

Is the rice in a poke bowl hot or cold?

Poke bowl is made with super cold tuna or fish served over warm sushi rice, brown rice or black rice. The contrast of warm and cold make it a delight.

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.

Variations:

  • 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.

How To Make a Poke Bowl

More Tuna Salad Recipes:

 

With marinated tuna, brown rice, avocado, cucumber, mango, macadamias and scallions, this Hawaiian style quick Ahi Poke Bowl is perfect for hot summer nights.
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4.8 from 5 votes
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Ahi Poke Bowl

9
8
2
SP
527 Cals 34 Protein 60 Carbs 19 Fats
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Yield: 2 servings
COURSE: Dinner
CUISINE: Asian, Hawaiian
With marinated tuna, brown rice, avocado, cucumber, mango, macadamias and scallions, this Hawaiian style quick Ahi Poke Bowl is perfect for hot summer nights.

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.

Video

Nutrition

Serving: 1bowl, Calories: 527kcal, Carbohydrates: 60g, Protein: 34g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 51mg, Sodium: 353.5mg, Fiber: 10.5g, Sugar: 26g
Blue Smart Points: 9
Green Smart Points: 8
Purple Smart Points: 2
Points +: 14
Keywords: Ahi Poke Bowl, ahi poke bowl recipe, ahi tuna bowl, Ahi Tuna Poke Bowl, poke bowl, poke bowl recipe

Marinated sushi-grade tuna is ues to make poke. Marinated sushi-grade tuna, mangoes and macadamia nuts used to make a delicous poke bowl.

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23 comments

  1. Where do you buy sushi grade tuna etc to make this at?  A poster below said they bought premium grade.  Is that the same thing?  It sounds amazing!!!

  2. This is amazing. All of the flavors come together so well. I use shrimp instead of ahi tuna – I just use pre-cooked shrimp that I thaw. 

  3. Always looking for new ways to do poke bowls and this looks fish! We’re doing Keto and I was wondering if you had the nutritional values for this? Thanks! 

  4. A hit with the entire family. Thank you!!

  5. I am making this tomorrow with a few minor changes:
    🔹 Black Forbidden Rice instead of Brown
    🔹 Pineapple instead of Mango
    🔹 Not a Sriracha fan personally so I use a different chili paste
    🔹 Adding a little Seaweed Salad, Pickled Ginger, Edamame & Shredded Carrot

    I ❤️ Ponzu and just got a nice fresh Ahi steak tonight… Thanks for the inspiration!

  6. I was curious about the breakdown of points for this, so I put it in my WW tracker… I get 10 points.

    • Hi Tamara! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why

    • Replacing out the rice with river cauliflower would bring this way down. 😍

  7. I made this a few weeks ago. It was delicious. I bought the tuna at Whole Foods and it was premium grade Ahi. I also bought pre-cut mango which made the whole process so much easier. Thanks Gina. This was a winner!

  8. Made these last week and they were amazing!

  9. I made this last night and we loved it! So fresh and flavorful and it came together so easily! Thank you for sharing this, Heather!

  10. It’s way faster and less messy to not peel and seed mangoes.
    Instead, place the mango on a cutting board horizontally, then cut around seed to get 2 thick outer slices and 1 thin slice in the middle that contains the seed. Then with a butter knife, gently make 3 slices lengthwise and 4-5 slices widthwise in the mango flesh. (Try not to cut through the skin.) Once you have nice cube shapes, scoop out the cubes with a wide spoon.

  11. Do you freeze the tuna first to kill off any parasites?

  12. Is the tuna raw ? Is it just marinated and left uncooked?