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.
Ahi Poke Bowl
I love Poke bowls and often make them when I crave sushi which is why I’m really digging this poke bowl with mango and avocado! A few favorite dishes that also satisfy my sushi cravings are Shoyu Ahi Poke, California Shrimp Stacks and California Spicy Crab Stuffed Avocados. 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. 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 .
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.
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.
How To Make a Poke Bowl
Poke Bowl 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.
Ahi Poke Bowl
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)
- 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.