Should I marinate tuna for poke bowls?

Yes. Marinating adds savory flavor and helps season the tuna evenly. One hour works especially well for these Ahi Tuna Poké Bowls & My Perfect Marinade.

What is ahi tuna poke bowl?

An ahi tuna poke bowl combines cubed raw sushi grade tuna with rice, vegetables, toppings, and a flavorful marinade inspired by Hawaiian style poke.

How to make a poke bowl marinade?

Whisk soy sauce, sesame oil, seaweed, ginger, mirin, and red pepper flakes together. Then toss the tuna gently in the mixture before chilling.

What ingredients go into a tuna poke bowl?

Most tuna poke bowls include sushi grade tuna, rice, cucumber, avocado, scallions, seaweed, and toppings like sesame seeds or spicy mayo.

Ahi Tuna Poké Bowls Amazing Fresh Dinner Recipe

Description

Fresh Ahi Tuna Poké Bowls with warm sushi rice, creamy avocado, crisp cucumber, scallions, and a savory homemade soy-sesame marinade.

Ingredients

Scale

1 lb sushi-grade ahi tuna, cut into 1/2-inch cubes

1 English cucumber, sliced

3 scallions, sliced

1 ripe Haas avocado, cubed

3 cups warm cooked sushi rice

1/4 cup low sodium soy sauce

1 tbsp sesame oil

1 tbsp crushed seaweed

1 tsp ginger paste or freshly grated ginger

1 tsp mirin

1/4 tsp crushed red pepper flakes

Sesame seeds, for topping

Seaweed strips, for topping

Tobiko, optional

Crunchy tempura flakes, optional

Pickled ginger, optional

Spicy mayo, optional

Crispy onions, optional

Furikake, optional

Edamame, optional

Kani salad, optional

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Instructions

1. In a large bowl, whisk together the soy sauce, sesame oil, crushed seaweed, ginger, mirin, and crushed red pepper flakes.

2. Add the cubed ahi tuna, sliced cucumber, and scallions to the bowl.

3. Gently toss until the tuna and vegetables are evenly coated in the marinade.

4. Cover the bowl and refrigerate for at least 1 hour.

5. Meanwhile, prepare warm sushi rice and set out your desired toppings.

6. Right before serving, gently fold the cubed avocado into the marinated tuna mixture.

7. Divide warm sushi rice among serving bowls.

8. Spoon the ahi tuna mixture over the rice.

9. Finish with sesame seeds, seaweed strips, spicy mayo, tobiko, tempura flakes, pickled ginger, crispy onions, furikake, edamame, or kani salad as desired.

10. Serve immediately while the rice is warm and the tuna is chilled.

Notes

Use only sushi-grade ahi tuna intended for raw consumption.

Keep the tuna cold until serving.

For best texture and flavor, enjoy within 24 hours.

Do not over-marinate the tuna, as the texture can become too soft.

Add avocado right before serving so it stays fresh and creamy.

For gluten-free bowls, use gluten-free soy sauce.

For a low-carb version, serve over cauliflower rice or salad greens.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dinner
Method: No-Cook
Cuisine: Hawaiian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 430
Sugar: 4g
Sodium: 720mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 29g
Cholesterol: 45mg