This amazing homemade Poke Bowl recipe is my take on the Hawaiian favorite! It includes coconut rice, fresh ahi tuna in a simple marinade,, delicious toppings and a drizzle of Sriracha aioli. It’s as tasty as it is healthy!
If you love “bowls” as much as I do, try my Buddha Bowls, Bibimbap, or Chicken Shawarma Bowls.
I can’t contain my excitement in sharing this Poke Bowl recipe because this is the type of meal I could eat every single day! It’s so fresh and flavorful and best of all, it’s EASY and FAST to make! Considering that Sushi is my all-time favorite food, you can guess how much I love this recipe!
What is a Poke Bowl?
A Poke Bowl (pronounced “poe-kay”) is a Hawaiian rice bowl that has raw fish, usually tuna, served on top of rice, vegetables, and other toppings. I think of it like deconstructed sushi, with lots of delicious toppings!
Ingredients Needed:
- Ahi Tuna: I bought mine from a seafood restaurant counter but a specialty fish market or specialty grocery stores should have good quality as well! Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it’s the star of the show!
- Coconut Rice: My easy coconut rice takes just minutes to make and can be done on the stovetop or Instant Pot!
- Sriracha Aioli: A quick sauce made with mayo and sriracha that is easy to throw together and takes these bowls to the next level!
- Toppings: Jicama, english cucumber, mango, edamame, avocado, macadamia nuts, sesame seeds.
How to make Poke Bowls:
Cook the coconut rice.
Cut ahi: Pat it with paper towels, then use a sharp knife to neatly cut into small, ½ inch cubes.
Marinate: Combine tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) in a bowl. Add ahi and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowls.
Make Sriracha aioli by combining all ingredients in a bowl. Set aside.
Prep Toppings: cook edamame, if needed, and chop the cucumber, jicama, mango, avocado and nuts.
Assemble: Add a big scoop of coconut rice (or use sushi rice) to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado.
Garnish bowls with chopped macadamia nuts, remaining scallions and a generous drizzle of sriracha aioli.
Recipe Variations:
- Ahi Substitutions: Try using salmon, yellowtail, crab, cooked shrimp, or cooked chicken. When using raw fish, always make sure it’s sushi-grade!
- Vegetarian Poke Bowl: Leave out the meat (or sub tofu) and throw in some extra veggies!
- Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.
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Recipe
Poke Bowls
Equipment
Ingredients
For the Ahi Poke:
- 12-16 ounces sushi-grade ahi tuna (about two steaks)
- 3 Tablespoons low sodium tamari or soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/8 teaspoon ground ginger
- 3 scallions , finely chopped
For the bowls:
- 1 batch Coconut Rice*
- 1 small chunk Jicama or daikon , peeled and sliced
- ½ of a English cucumber , chopped into small cubes
- 1 mango , peeled and chopped into small cubes
- 1 cup shelled, cooked edamame
- 1 large avocado , peeled and chopped
- 2/3 cup macadamia nuts , roughly chopped
- 1 teaspoon sesame seeds , for garnish (or use or everything bagel seasoning)
Sriracha aioli
- 1/2 cup mayonnaise
- 1 clove garlic , minced
- 1 teaspoon lemon or lime juice
- Dash sea salt
- 1-2 teaspoons sriracha , or more to taste
Instructions
- Coconut Rice: cook a batch on the stove, in a rice cooker, or instant pot.
- Make ahi marinade: Add tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) to a bowl and mix to combine.
- Prepare Ahi: Pat ahi dry with a paper towel, then use a very sharp knife to neatly cut into small, ½ inch cubes. Add to bowl with marinade and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowl toppings:
- Make Sriracha Aioli by combining all ingredients in a bowl. Set aside.
- Prep and chop toppings: jicama, cucumber, mango, edamame, avocado, and macadamia nuts.
- Assemble: Add a big scoop of coconut rice to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado.
- Garnish bowls with chopped macadamia nuts and a generous drizzle of sriracha aioli (I like to add the sauce to a small ziploc bag, cut one corner off, then drizzle nicely over the bowls).
Notes
- Fish: Can substitute salmon, yellowtail, crab, tofu, or cooked chicken.
- Vegetarian Poke Bowl: Leave off the ahi (or sub tofu) and throw in some extra veggies!
- Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.
Nutrition
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
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my family LOVED this! for my younger kids, i chopped some chicken thighs into bite sized pieces, seasoned them with salt, and marinated them in the ahi poke sauce recipe and air fried those up to have in addition to the raw tuna. the chicken and tuna were both DELICIOUS and my family wants it again soon!
Absolutely amazing!! A family favorite and now I can make them from home. #winning
This recipe is a definite winner. Made exactly as directed and devoured every bite!
Yum!! My wife is on an extremely limited diet, and this happens to be one of her favorite meals. I have tried your recipes (I added more proteins) and found them absolutely delicious!
Thank you very much 🤙🏼🙏