5 from 40 votes
Ahi Poke Bowl
An Ahi Poke Bowl presents sushi-grade diced ahi tuna marinated briefly in a citrus ponzu sauce and combined with green onions and sesame seeds. It is served over warm cooked rice and topped with a variety of fresh ingredients including avocado, cucumber, mango, edamame, jalapeno, cilantro, and optional macadamia nuts. A creamy sriracha mayo sauce adds spicy richness. This bowl balances fresh fish, tropical fruit, and crunchy textures with tangy and spicy accents.
Prep Time
25 mins
Total Time
25 mins
Servings:
6
servings
Calories:
492 kcal
Course:
Lunch, Dinner
Cuisine:
Oceania, Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 492
% 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.