This ahi tuna poke bowl recipe is made with sushi-grade ahi tuna, warm sushi rice, mango, cucumber, avocado, and spicy mayo. The tuna is lightly marinated in soy sauce, ginger, and garlic, then layered into an easy homemade bowl that is fresh enough for a hot Florida day.
Looking for the quick answer? Poke is a Hawaiian dish made with cubed raw fish, usually tuna, tossed with simple seasonings and served with rice and toppings.
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Why This Tuna Poke Bowl Works
- Use sushi-grade ahi or yellowfin tuna from a fish market you trust.
- The mango gives the tuna a little sweetness without needing a sugary sauce.
- Cucumber keeps the bowl crisp and cool.
- Seasoned sushi rice gives the bowl a light tang and balances the cool tuna, creamy avocado, and sweet mango.
- Spicy mayo is served lightly so it does not bury the fish.
Tips for Making Poke Bowls at Home
- Keep the tuna cold until you are ready to cut and marinate it. Use a sharp knife and cut the fish into even bite-size cubes so it looks neat and is easy to eat.
- Cook the rice ahead of time so it has time to cool slightly. It should be warm or at room temperature, not steaming hot, when you build the bowls.
- Arrange the toppings in sections instead of mixing everything together. The bowl looks better, and each bite keeps its own texture.
Ingredients
This tuna poke bowl is made with fresh sushi-grade tuna, warm rice, fruit, crisp vegetables, and a light spicy mayo.
- Tuna: Sushi-grade ahi or yellowfin tuna steaks, thawed if frozen
- Tuna marinade: Soy sauce or gluten-free tamari, garlic powder, dried ginger, and a small amount of sugar
- Rice: Sushi rice, plus rice vinegar, sugar, and kosher salt to season it. You can also serve the poke over quinoa or mixed greens
- Toppings: Mango, avocado, cucumber, green onions, and sesame seeds
- Spicy mayo: Mayonnaise, sriracha, soy sauce, and lime juice
- To serve: Lemon wedges
Use sushi-grade tuna from a fish market you trust, and keep it cold until you are ready to cut and serve it.
The mango, cucumber, and avocado can be changed based on what looks best at the store, but this combination gives the bowl a good mix of sweet, creamy, and crisp textures.
How To Make a Tuna Poke Bowl
- Thaw and cut the tuna: Defrost the tuna in the refrigerator for about 1 hour, if needed. Using a sharp knife, cut it into even bite-size cubes, about ½ inch each.
- Season the rice: Cook the sushi rice according to the package directions. While the rice is still warm, stir together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Gently fold the mixture into the rice, then keep it warm or let it cool slightly before building the bowls.
- Marinate the tuna: In a medium bowl, stir together the soy sauce or tamari, garlic powder, ground ginger, and sugar. Add the cubed tuna and toss gently to coat. Let it marinate for 10 to 15 minutes.
- Make the spicy mayo: In a small bowl, stir together the mayonnaise, sriracha, soy sauce, and lime juice. Cover and refrigerate until ready to use.
- Build the bowls: Divide the rice among 4 bowls. Arrange the marinated tuna, avocado, mango, cucumber, and green onions over the rice.
- Finish and serve: Sprinkle with toasted sesame seeds. Drizzle with spicy mayo or serve it on the side. Add a lemon or lime wedge to each bowl.
Optional Poke Bowl Toppings
This recipe is built with mango, avocado, cucumber, green onions, and sesame seeds, but you can add a few extra toppings if you have them.
Pickled ginger, wasabi, edamame, seaweed salad, and radishes are all good additions. Cut vegetables into small pieces so the bowl is easy to eat.
For the best flavor, use toasted sesame seeds. White, black, or mixed sesame seeds all work well. You can usually find them in the Asian foods aisle at the grocery store.
Creamy Poke Sauce
This creamy poke sauce is a simple spicy mayo made with mayonnaise, sriracha, soy sauce, and citrus. Drizzle it lightly over the bowls or serve it on the side.
- Mayonnaise
- Sriracha
- Soy sauce or gluten-free tamari
- Lime juice
Whisk everything together in a small bowl until smooth. Cover and refrigerate until ready to serve.
Can I Make This Poke Bowl With Seared Tuna?
Yes. If you do not want to use raw tuna, quickly sear the outside and keep the center pink.
Heat a little neutral oil in a small skillet over medium-high heat. Pat the tuna dry and season lightly with salt and pepper.
Sear the tuna for about 1 to 2 minutes per side, depending on thickness. Transfer it to a plate and let it cool before cutting it into bite-size cubes.
Add the seared tuna to the bowls just before serving. The flavor will be different from traditional poke, but it is still a great way to make this bowl.
Storage
Poke bowls are best eaten right after they are made.
If you have leftovers, store the marinated tuna, rice, vegetables, and spicy mayo in separate airtight containers in the refrigerator. Use the tuna within 24 hours.
Assemble the bowls just before eating so the cucumber stays crisp and the rice does not get soggy.
More Japanese-Inspired Recipes
If you enjoy sushi, poke bowls, and Japanese restaurant flavors, try these recipes next:
FAQ
Sushi-grade ahi or yellowfin tuna is the best choice for poke. Blackfin tuna can also work when it is very fresh and sold for raw use. Buy the fish from a market you trust and keep it cold until you are ready to cut and serve it.
Yes. For raw poke, use tuna labeled sushi-grade or sashimi-grade from a fish market you trust. Keep it cold, use it soon after buying it, and do not use regular tuna steaks meant to be cooked.
This poke bowl is topped with mango, avocado, cucumber, green onions, sesame seeds, and spicy mayo. You can also add pickled ginger, seaweed salad, edamame, radishes, or wasabi if you like.
You can prepare the rice, spicy mayo, and vegetables ahead of time. Keep everything covered in the refrigerator, then cut and marinate the tuna shortly before serving for the best texture and freshness.
Yes. Serve the tuna poke over mixed greens, cauliflower rice, or quinoa instead of sushi rice. For a lighter bowl, mixed greens or cauliflower rice are the best choices.
Ahi Tuna Poke Bowl Recipe with Mango and Spicy Mayo
Ingredients
- 3-4 cups short grain sushi rice, cooked according to package directions
- 12 ounces sushi-grade ahi tuna, defrosted and sliced into ½-inch cubes.
- 1 cup diced mango
- 1 large ripe avocado, diced
- 1 cup diced cucumber
- ¼ cup sliced green onions
- 1 tablespoon toasted sesame seeds
- 1 lemon, sliced into wedges
TUNA MARINADE
- 2 tablespoons soy sauce or gluten-free tamari
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon sugar
SPICY MAYO
- ¼ cup mayonnaise, such as Hellmann's or Kewpie
- 1 tablespoon sriracha sauce
- ½ teaspoon lime juice or lemon juice
- Pinch of sugar and a few drops of rice vinegar, only if using regular mayonnaise instead of Kewpie
SUSHI RICE
- 3 to 4 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- If needed, thaw the tuna in the refrigerator for about 1 hour. Cut it into ½-inch cubes with a sharp knife.
- Cook the sushi rice according to the package directions. While the rice is still warm, stir together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Gently fold the mixture into the rice. Keep it warm in a rice cooker or spread it on a sheet pan to cool slightly before serving.
- In a medium bowl, stir together the soy sauce or tamari, garlic powder, ground ginger, and sugar. Add the cubed tuna and toss gently. Let marinate for 10 to 15 minutes.
- In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and, if using regular mayonnaise instead of Kewpie, a pinch of sugar and a few drops of rice vinegar. Refrigerate until ready to serve.
- Divide the rice among 4 bowls. Top with the marinated tuna, mango, avocado, cucumber, and green onions.
- Sprinkle with toasted sesame seeds. Drizzle with spicy mayo or serve it on the side. Add a lemon wedge to each bowl.
SK says
Thank you for sharing this recipe
Joseph says
This worked exactly as written, thanks!