Poke Bowls
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
5 people
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Calories
303 kcal
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Course
Main Course
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Cuisine
Hawaiian
Poke Bowls
Description
Poke Bowls combine marinated ahi tuna with a range of fresh vegetables and fruit to deliver varied textures and tastes in a single bowl. The ahi tuna is carefully cubed and marinated briefly in a blend of tamari, rice vinegar, sesame oil, honey, and ginger to impart a gently sweet and savory flavor. The coconut rice base contributes a subtle richness that complements the bright, crisp toppings including jicama and cucumber alongside sweet mango and creamy avocado. Roasted macadamia nuts add a nutty crunch, finishing with sprinkled sesame seeds. The sriracha aioli provides a smooth, spicy dressing to tie all the elements together.
The bowl is an assembled mix of raw and cooked ingredients, providing a contrast of textures and colors that make it visually and gastronomically appealing. This dish works well as a filling meal on its own, especially when fresh, high-quality ahi tuna is used. The combination of fruits, vegetables, and nuts creates balance, making it a diverse and satisfying dish.
When selecting ahi tuna, it is important to choose sushi-grade fish to ensure safety and quality when served raw. The coconut rice can be replaced by other rice types if preferred. The recipe offers flexibility for substitutions in protein and toppings according to dietary needs or availability.
Ingredients
For the Ahi Poke:
- 12-16 ounces ahi tuna about two steaks, sushi-grade
- 3 Tablespoons tamari sauce low sodium, 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 rice coconut flavored
- 1 small chunk jicama peeled and sliced, or daikon
- ½ of a English cucumber , chopped into small cubes
- 1 Mango , peeled and chopped into small cubes
- 1 cup edamame shelled, cooked
- 1 avocado peeled and chopped, large
- 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 juice or lime juice
- sea salt dash
- 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
- Use fresh, sushi-grade ahi tuna from a reliable source for safety and best flavor.
- Marinate the tuna from 15 minutes up to an hour to develop flavor without softening the fish excessively.
- Substitute other proteins like salmon, yellowtail, or tofu to suit dietary preferences.
- Any preferred rice variety—coconut, jasmine, white, or brown—can be used as the bowl base.
- Prepare the sriracha aioli ahead of time and store it refrigerated until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 824mg | 34% |
| Potassium | 629mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2081IU | 42% |
| Vitamin C | 24mg | 27% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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