Ahi Poke Bowl
User Reviews
5
Ahi Poke Bowl
Description
The Ahi Poke Bowl assembles fresh, cubed ahi tuna tossed gently with green onions and sesame seeds, dressed in a citrus ponzu made from soy sauce, fresh orange and lime juices, and mirin. The marinade adds a bright, tangy flavor while slightly curing the tuna with its acidic components. Served on a bed of fluffy rice, the dish includes diced avocado, cucumber, mango, edamame, jalapeno slices, and fresh cilantro to provide color, texture, and sweet, savory, and spicy notes.
A creamy sriracha sauce made from mayonnaise, sriracha, and lemon juice is drizzled over to add a smooth heat that complements the fresh ingredients. Optionally, toasted sesame oil and macadamia nuts enhance the aroma and offer a nutty crunch. This bowl is a cool, refreshing, and textured meal combining raw fish with complementary produce and condiments.
When using frozen tuna, it should be fully thawed to ensure safe consumption and best texture. For those who prefer not to eat raw fish, searing the tuna before dicing offers an alternative. Fresh tuna is best enjoyed the same day it's prepared, with any leftovers stored refrigerated no more than one day.
Ingredients
For the Bowls
- 3-4 cups white rice preferably warm, or brown rice; cooked
- 1 pound ahi tuna sushi-grade, diced
- 3 green onion sliced
- 2 avocado diced
- 1 cup cucumber diced
- 1 cup Mango diced
- 1 cup edamame shelled, steamed
- 1 jalapeno pepper sliced
- cilantro leaves
- 2-3 tablespoons sesame seeds
- 1/2 cup macadamia nuts chopped; optional
- 1 tablespoon sesame oil toasted; optional
- furikake optional
Citrus Ponzu
- 1/2 cup soy sauce or gluten free tamari
- 1/4 cup orange juice freshly squeezed
- 2 tablespoons lime juice or lemon juice
- 1 tablespoon mirin or rice vinegar; sweet rice wine
Creamy Sriracha Sauce
- 1/4 cup mayonnaise
- 1-2 tablespoons sriracha tablespoons quantity not specified
- lemon juice or lime juice, splash
Instructions
For the Creamy Sriracha Sauce
- Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste, if needed.
For the Citrus Ponzu
- In a bowl, add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
For the Tuna
- Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end).
- Add some of the ponzu to your taste. You can reserve some to pour over the rest of the ingredients. Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour. If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
- Pile it up! Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.
Notes
- Frozen tuna must be fully thawed before preparation for safety and best texture.
- To avoid raw fish, sear tuna steaks before dicing for the poke bowl.
- Consume fresh tuna on the day of preparation; store leftovers refrigerated for no longer than one day.
- Authentic poke uses short-grain Japanese sushi rice but any rice type can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 1138mg | 47% |
| Potassium | 626mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 24g | 48% |
| Vitamin A | 5970IU | 119% |
| Vitamin C | 21mg | 23% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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