I still remember the first time I had ahi poke in Hawaii. The fish was so fresh it almost melted on my tongue, marinated just enough to pick up soy and sesame flavors without losing its natural taste. It felt like the perfect marriage between sushi and salad. When I came back home, I knew I had to recreate it in my own kitchen — and over time, I’ve figured out how to make it just as delicious without needing to live by the ocean.
This recipe is a go-to for me on days I want something light yet filling. It’s quick, colorful, and flexible enough to fit whatever I have in the fridge. And yes, it looks fancy enough to impress guests, but in reality, it’s just a bit of chopping and mixing.
Why You’ll Fall in Love with This Poke Bowl
This isn’t one of those meals you spend hours on — it’s all about fresh ingredients doing the heavy lifting. The tuna is silky and rich, the marinade gives it a punch of flavor, and the veggies add crunch and color. If you’re like me, you’ll love how:
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It feels refreshing but still fills you up (thanks to the rice and avocado).
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You can make it ahead of time for lunches and dinners.
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It’s so customizable — swap in salmon, shrimp, or even tofu if you’d like.
Every time I make it, I’m reminded how food can be simple, healthy, and exciting all at once.
Picking the Right Fish
When I first started making poke at home, I wasn’t sure how to buy the right fish. Here’s what I’ve learned:
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Always ask for sushi-grade or sashimi-grade tuna. This means it’s safe to eat raw. My local grocery store usually labels it, but if you’re unsure, just ask the fish counter staff.
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If you live near an Asian market, you’ll often find great options there too.
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Don’t limit yourself to ahi tuna. Salmon, yellowtail, albacore, or even cooked shrimp or octopus taste amazing with the same marinade.
One personal tip — I like to cut the fish into slightly larger cubes than most recipes suggest, around ¾ inch. That way, each piece holds its texture and feels substantial in the bowl.
Marinating the Tuna
The marinade is where all the magic happens. I like to keep it simple: soy sauce, rice vinegar, sesame oil, and a little red pepper flakes. It’s savory, tangy, and just a touch spicy.
Sometimes, when I want a creamier kick, I’ll whisk in a bit of mayo and sriracha — almost like a spicy sushi roll. My trick is to let the tuna sit in the marinade for about 20 minutes while I prep the rice and veggies. Any longer, and it starts breaking down too much.
And don’t forget the toppings — green onion, sesame seeds, or even a sprinkle of togarashi (a Japanese chili spice blend) can make it sing.
How I Build My Poke Bowl
The beauty of poke bowls is that you can build them your way. Here’s how I usually layer mine:
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Rice or Greens as a Base – I like brown rice for nuttiness, but sushi rice or even quinoa works. Sometimes I skip the grains and go with crisp salad greens.
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The Veggies – Cucumber slices, shredded carrots, and avocado are my must-haves. If I have pickled ginger or a quick cucumber salad in the fridge, it goes straight in.
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The Tuna – Marinated, juicy cubes right on top.
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Extras – Toasted nori strips, sesame seeds, and sometimes a drizzle of spicy mayo.
It’s one of those meals that looks restaurant-level but is easy enough for a Tuesday night at home.
Tips That Make It Even Better
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Use a sharp chef’s knife when cutting the tuna — it keeps the cubes clean and neat.
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Chill the tuna until the very last minute before marinating. Cold fish holds its texture better.
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Don’t skip the toppings! A sprinkle of nori or sesame adds so much depth.
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If you’re nervous about raw fish, lightly sear the outside of the tuna before cubing it. It’s not traditional, but it gives you peace of mind.
Make Ahead Ideas
Poke bowls are perfect for meal prep if you do it right:
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Prep your rice and veggies the night before and keep them in airtight containers.
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Mix the marinade separately and store it in a small jar.
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Cut the tuna fresh right before you’re ready to eat, then toss it in the marinade.
This way, you’ll have a “build-your-own poke bar” in your fridge, ready in minutes.
Serving Suggestions
This recipe shines as a full meal in a bowl, but I’ve also served it in other ways:
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As a party appetizer with crispy wonton chips for scooping.
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Wrapped into a giant sushi burrito for a fun lunch.
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Just the marinated tuna served on its own as a starter with drinks.
Sometimes, I even make mini poke bowls for dinner parties. Guests love building their own versions — it feels interactive and fun.
Storage Tips
Since we’re working with raw fish, storage needs extra care. Here’s how I handle it:
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Marinated tuna should be eaten the same day. It loses freshness quickly.
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Rice and veggies can be stored in the fridge for 2–3 days in airtight containers.
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If I want leftovers, I’ll prepare extra rice and veggies but only cut and marinate as much fish as I plan to eat right away.
FAQs
Can I use frozen tuna for poke?
Yes, as long as it’s labeled sushi-grade and properly thawed in the fridge. Freezing can actually help reduce the risk of parasites.
What can I use instead of raw fish?
Cooked shrimp, crab, or even tofu work really well. I’ve made it with grilled salmon too, and it’s delicious.
How spicy can I make the marinade?
That’s totally up to you. I like a pinch of red pepper flakes for gentle heat, but I’ve gone all in with sriracha when craving something bolder.
Do I have to use rice?
Not at all! Salad greens, quinoa, or even cauliflower rice make great bases if you want something lighter or low-carb.
Ahi Poke Salad
Bring the flavors of Hawaii right to your kitchen with this fresh and vibrant ahi tuna poke bowl.
Ingredients
- 1 pound sushi-grade ahi tuna, cut into ¾-inch cubes
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 ½ teaspoons sesame oil
- 1 teaspoon rice vinegar
- ¾ teaspoon crushed red pepper flakes
- ⅓ cup thinly sliced green onions
- ½ teaspoon sesame seeds, plus extra for sprinkling
- 2 cups cooked brown rice (or white rice)
- 2 cups fresh salad greens
Instructions
- Rinse the rice under cold water and cook until tender, following package directions. Keep warm while preparing the rest of the dish.
- In a medium bowl, toss the cubed tuna with soy sauce, rice vinegar, sesame oil, red pepper flakes, green onions, and sesame seeds. Stir gently so the fish is evenly coated, then let it marinate briefly while you set up the bowls.
- Scoop a portion of rice into each bowl, add a handful of salad greens, and spoon the marinated tuna over the top. Sprinkle with extra sesame seeds and any favorite toppings. Serve right away, or cover and refrigerate for up to 2 hours before enjoying.
Notes
- Try adding extras like avocado, shredded carrots, cucumber, pickled ginger, wasabi, tobiko, furikake, or seaweed salad to make it your own. For a vegetarian twist, swap the fish for cubes of firm tofu and marinate them for at least 30 minutes before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 358Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 19mgSodium 1185mgCarbohydrates 46gFiber 4gSugar 4gProtein 15g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Every time I put together this ahi poke salad, I feel like I’m bringing a bit of Hawaii into my kitchen. It’s fresh, colorful, and flexible enough to fit whatever mood I’m in. Whether you’re making it for yourself, serving friends, or prepping ahead for busy days, it’s a dish that keeps things exciting without much effort.
