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.
We ❤️ this bowl. Hubby asks every week if it is in the menu🫶Tuna at Sam’s Club is perfect for this recipe.
I have this recipe on my fridge!! That’s how much I love it!!
Thank you so much for sharing!
So good! I love a good poke bowl, but have never tried making my own. This was simple and delicious! I did a quick Japanese pickle on the cucumbers first and bought pre-cut mango from the produce section. Easy and so yummy! Skinny taste has become my go-to site for recipe inspiration!
Thanks Kim! Glad you enjoyed it!
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!!!
I found sushi grade (frozen) ahi tuna steaks at Aldi. 3 for $5 I think. It’s good! My husband and I love it.
Wow
My tuna steaks were $6.50 each!
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.
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!
Ugh, I feel like an idiot. Looking at this on my phone I didn’t see it at first but now I do. Can’t wait to try this. 🙂
Nutritional info is listed below the recipe. 🙂
A hit with the entire family. Thank you!!
Great!
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!
enjoy!
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. 😍
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!
Made these last week and they were amazing!
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!
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.
Great tip!
Do you freeze the tuna first to kill off any parasites?
Most fishmongers do, ask your trusted local fish store if it’s been frozen, and if it’s fresh and sushi grade.
Is the tuna raw ? Is it just marinated and left uncooked?
Yes! It’s like sushi in a bowl.
Yes, just like the fish in sushi rolls. However, you could always grill yours, I’m sure it would still taste good!
My husband doesn’t like raw tuna, but he’ll eat it if I give it a light sear on each side before cutting into cubes. For safety, always use sushi grade fish.