What’s a poke bowl? Poke is a delicious combination of rice, raw tuna, crunchy vegetables, and a creamy dressing. It has a perfect balance of freshness, flavor, and texture. Try our recipe for homemade yellowfin ahi tuna poke bowls with a creamy spicy mayo topping!
Ahi, also known as yellowfin tuna, is caught in the warm coastal waters of Hawaii, California, and Florida. Ahi tuna is loved for its mild flavor and firm texture. It's commonly used in dishes like poke and sushi, adding a delicious and fresh taste to meals.
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The Key To a Great Poke Bowl
Use high-quality ingredients, and you can easily make restaurant-style poke bowls at home.
When shopping for tuna, seek out fish labeled as sushi or sashimi grade at your local fish market.
Prepare a pot of sushi rice and keep it warm until ready to serve. Sushi rice is traditionally served at body temperature, around 98°F.
To make your bowl pop, use vibrant colors and fresh, crisp ingredients!
Poke Bowl Ingredients
Be creative and don't stress—think fresh and colorful!
- Protein: Ahi (yellowfin) tuna, defrosted
- Marinade: Soy sauce or GF tamari, garlic powder, dried ginger, sugar
- Rice: Sushi rice
- Toppings: Mango, avocado, cucumbers, green onions, sesame seeds
- Garnish: Lemon wedges
- Creamy Dressing: Mayonnaise, sriracha, soy sauce or tamari, sesame oil
How to Cook the Tuna
If the thought of raw fish doesn’t sit well, try searing the fish instead. It only takes a few minutes.
Heat a tablespoon of butter in a small non-stick pan over medium heat. Season the fish with salt and pepper, and once the butter is melted, add the fish and cook for 2 minutes on each side. Remove the fish from the pan and let it cool. Use the seared fish in your poke bowl, and you'll have a delicious meal!
How To Make a Poke Bowl
- Defrost the tuna in the refrigerator for about an hour. Using a sharp knife, cube the tuna into equal-sized, bite-sized pieces, about ½ inch each.
- Prepare the sushi rice according to the package directions. Sushi rice is steamed short-grain rice mixed with vinegar, sugar, and salt. Here's a sushi rice recipe if you need one.
- Spread the warm rice on a sheet pan and let it cool slightly before assembling the bowls. You can purchase sushi rice from a sushi restaurant for convenience. Bring it to room temperature or warm slightly before assembling the bowls.
- In a medium bowl, mix soy sauce with granulated garlic, ginger, and a little sugar for the marinade.
- Toss the cubed tuna in the marinade and let it soak for 10 to 15 minutes.
- Slice your vegetables, fruit, and other toppings. Arrange them over the rice.
- Sprinkle sesame seeds over each portion and place a lemon or lime wedge next to the tuna.
- Drizzle the mayo sriracha sauce over the bowl or serve on the side.
Toppings For Poke
The right toppings are essential for creating a beautiful poke bowl. The toppings should be diced or cut into small pieces.
To replicate the taste of your favorite sushi restaurant, buy pickled ginger, wasabi, and toasted sesame seeds from the seafood counter at Publix or your local grocery store.
Fruit: Avocado, mango, pineapple, Mandarin orange wedges, or papaya cubes
Vegetables: Green onions (scallions), cucumber, and/or radishes
Other: Seaweed, pickled ginger, and edamame
Toasted sesame seeds are located in the Asian section of the grocery store. Make sure the bottle of white seeds is toasted. You can get white, black, or a mix of the two.
Of course, customize your bowl with anything you like. This is such a fun dish to make!
Creamy Poke Sauce Recipe
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce add more for more spice
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon lemon juice
Poke Bowl Recipe
Poke is a Hawaiian dish made with sashimi-grade tuna or salmon. It's marinated in soy sauce, sesame oil, and seasonings. It is pronounced "po-kay."
A poke bowl is a popular Hawaiian dish featuring fresh, sushi-grade tuna marinated and served over rice. It’s topped with vibrant vegetables, ripe fruits, and flavorful sauces. This dish combines fresh ingredients and bold flavors for a delicious and satisfying meal.
To assemble your poke bowl, start with a base of warm sushi rice, then layer the marinated tuna on top. Surround the tuna with your favorite toppings and drizzle with spicy mayo. Finish by garnishing with sesame seeds and sliced scallions for a fresh, flavorful meal.
Enjoy this tropical dish for lunch or dinner!
For more Tuna Recipes check out:
- Seared Tuna with Sesame Dressing
- Blackened Yellowfin Tuna
- Veggie Tuna Salad (made with canned tuna)
- NY Deli-Style Tuna Salad (made with canned tuna)
FAQ
Here are our favorite places to get a poke bowl in the Florida Keys:
Key Largo: Keys Wok 'N Roll--food truck at 102840 Overseas Hwy, Key Largo
Islamorada: Bad Boy Sushi, 81868 Overseas Highway, Islamorada
Marathon: Florida Keys Steak & Lobster, 3660 Overseas Highway, Marathon
Key West: Misohappy, 504 Southard Street, Key West, FL
Sushi-grade tuna, such as yellowfin or Ahi, is the best choice for poke. It's important to use high-quality fish to ensure safety.
Poke toppings include sliced vegetables (like cucumber, radish, and avocado), fruits (like mango or pineapple), seaweed salad, sesame seeds, and eel sauce. You can customize your poke bowl with your favorite ingredients.
You can prepare some of the components in advance, like slicing vegetables and making rice. However, it’s best to marinate the tuna just before serving to keep its freshness and texture intact.
Yes, you can serve tuna poke over alternative bases like mixed greens, quinoa, or cauliflower rice for a low-carb option.
"📖 Recipe"
What's a Poke Bowl?
Ingredients
- 3-4 cups sushi rice, cooked
- 12 ounces sushi-grade Yellowfin 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
- ½ cup soy sauce or tamari
- ¼ teaspoon granulated garlic or garlic powder
- ¼ teaspoon powdered ginger
- ½ teaspoon sugar
SPICY MAYO
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce or tamari
- ½ teaspoon sesame oil
Instructions
- Defrost the tuna in the refrigerator for about an hour.Using a sharp knife, cube the tuna into equal-sized, bite-sized pieces, about ½ inch each.
- Cook the sushi rice according to the package directions. Spread the cooked rice out on a sheet pan and let it cool to room temperature or keep warm in a rice cooker.
- Combine the soy sauce or tamari, garlic powder, ginger, and sugar in a medium-sized bowl. Toss the cubed tuna in the marinade and let it soak for 10 to 15 minutes.
- Mix the mayo, sriracha, soy sauce, and sesame oil for the spicy mayo and place it in the fridge until ready to use.
- To make the bowls, divide the cooked and cooled rice into 4 bowls. Arrange the Ahi tuna, avocado, mango, cucumber, and scallions over the rice.
- Lightly sprinkle toasted sesame seeds over the top. Drizzle the mayo sriracha sauce over the bowl or serve on the side. Place a lemon or lime wedge next to the tuna.
Felice Kaufman
Thank you for sharing this recipe