Colorful poke bowl with tuna, avocado, red caviar, and sesame seeds in a wooden bowl.

Hawaiian-style marinated raw tuna over sushi rice with fresh toppings

Ahi Tuna Poke Bowl

Name: Ahi Tuna Poke Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 bowls
Cuisine: Asian, Japanese
Ingredients: 12 oz sushi-grade ahi tuna, cut into 3/4-inch cubes; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1 teaspoon rice vinegar; 2 cups cooked sushi rice; 1 ripe avocado, sliced; 1/2 English cucumber, diced; 1/2 cup shelled edamame; Sesame seeds, sliced scallions, pickled ginger, and nori strips for topping

40 minEasy

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

2 bowls

Difficulty

Easy

Cost

Premium

$$$

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Ahi Tuna Poke Bowl

Hawaiian-style marinated raw tuna over sushi rice with fresh toppings

Cubes of sushi-grade ahi tuna tossed in a sesame soy marinade, served over warm sushi rice with avocado, cucumber, edamame, and pickled ginger.

20m

Prep Time

20m

Cook Time

40m

Total Time

Servings

Easy

Difficulty

Premium $$$

Cost

Asian Cuisine Japanese Cuisine Main Course Dairy-Free Healthy

Sarah Chen

October 9, 2021(Updated April 13, 2026)

Poke bowls have taken the world by storm, and for good reason. At their core, they celebrate the pure, clean flavor of fresh fish with simple but perfectly balanced accompaniments. This ahi tuna version stays true to the Hawaiian roots of poke while incorporating the customizable bowl format that makes it such a hit.

The key is starting with the freshest sushi-grade tuna you can find and a marinade that enhances rather than masks the fish. Sesame oil, soy sauce, and a touch of rice vinegar create a savory-nutty dressing that coats each ruby-red cube beautifully. Pile it over seasoned sushi rice and top with creamy avocado, crisp cucumber, and whatever else your heart desires for a meal that is as beautiful as it is delicious.

Ingredients

12 oz sushi-grade ahi tuna, cut into 3/4-inch cubes
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice vinegar
2 cups cooked sushi rice
1 ripe avocado, sliced
1/2 English cucumber, diced
1/2 cup shelled edamame
Sesame seeds, sliced scallions, pickled ginger, and nori strips for topping

Instructions

1
Cook sushi rice according to package directions. Season with rice vinegar and a pinch of sugar while still warm. Set aside.
2
In a medium bowl, whisk together soy sauce, sesame oil, and rice vinegar. Add the cubed tuna and toss gently to coat. Marinate for 10 minutes in the refrigerator.
3
Divide warm sushi rice between two bowls.
4
Arrange marinated tuna, sliced avocado, diced cucumber, and edamame in sections on top of the rice.
5
Garnish with sesame seeds, sliced scallions, pickled ginger, and nori strips.
6
Drizzle any remaining marinade from the bowl over the top and serve immediately.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

Substitutions

Ahi tunaSushi-grade salmon

Salmon poke is equally delicious with a richer, fattier flavor

Sushi riceBrown rice or quinoa

Either makes a nutritious base with a nuttier flavor

Soy sauceCoconut aminos or tamari

Tamari is gluten-free while coconut aminos is lower in sodium

DepthPantry

Test Kitchen Pick

Rice Vinegar

Helpful Pantry Staple

Why the rice vinegar matters

This recipe wants a softer acidity than standard distilled vinegar. Rice vinegar keeps the flavor cleaner and more balanced.

It sharpens the dish without making it harsh.

Brighter finish without aggressive acidity
Useful across dressings, sauces, and quick pickles

Rice vinegar is one of those pantry staples that quietly improves a lot of weeknight cooking.

Shop rice vinegar for this recipe

Tips & Storage

Pro Tips

Always buy sushi-grade or sashimi-grade tuna from a trusted fishmonger. This designation means the fish has been frozen to kill parasites and is safe to eat raw.
Cut the tuna with a sharp knife in clean, decisive strokes — sawing will crush the delicate flesh.
Prepare all toppings before cutting the tuna so the fish stays cold and fresh.
A drizzle of sriracha mayo adds a creamy, spicy element if you want extra punch.

Storage

Poke bowls are best eaten immediately. Raw tuna should be consumed within a few hours of cutting. Leftover rice and toppings can be refrigerated separately for 1 day.

Reheating

This is a no-cook dish best served fresh. Do not reheat the raw tuna. Leftover rice can be reheated and repurposed for a different meal.

Nutrition Facts

Per serving (1 bowl) · 2 servings

Calories450

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein32g

Carbohydrates42g

Fat16g

Fiber5g

Sugar4g

Sodium680mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Is it safe to eat raw tuna?: Yes, when you purchase sushi-grade or sashimi-grade tuna. This fish has been flash-frozen to FDA-recommended temperatures to eliminate parasites. Always buy from reputable sources.
Can I use a different fish?: Yes, sushi-grade salmon is a popular alternative. You can also use cooked shrimp or tofu for a non-raw option.

Explore More

More Asian Recipes More Japanese Recipes More Main Course Dairy-Free Recipes Healthy Recipes No-Cook Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Ingredients

12 oz sushi-grade ahi tuna, cut into 3/4-inch cubes
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice vinegar
2 cups cooked sushi rice
1 ripe avocado, sliced
1/2 English cucumber, diced
1/2 cup shelled edamame
Sesame seeds, sliced scallions, pickled ginger, and nori strips for topping

Instructions

1
Cook sushi rice according to package directions. Season with rice vinegar and a pinch of sugar while still warm. Set aside.
2
In a medium bowl, whisk together soy sauce, sesame oil, and rice vinegar. Add the cubed tuna and toss gently to coat. Marinate for 10 minutes in the refrigerator.
3
Divide warm sushi rice between two bowls.
4
Arrange marinated tuna, sliced avocado, diced cucumber, and edamame in sections on top of the rice.
5
Garnish with sesame seeds, sliced scallions, pickled ginger, and nori strips.
6
Drizzle any remaining marinade from the bowl over the top and serve immediately.

Tips & Storage

Pro Tips

Always buy sushi-grade or sashimi-grade tuna from a trusted fishmonger. This designation means the fish has been frozen to kill parasites and is safe to eat raw.
Cut the tuna with a sharp knife in clean, decisive strokes — sawing will crush the delicate flesh.
Prepare all toppings before cutting the tuna so the fish stays cold and fresh.
A drizzle of sriracha mayo adds a creamy, spicy element if you want extra punch.

Storage

Poke bowls are best eaten immediately. Raw tuna should be consumed within a few hours of cutting. Leftover rice and toppings can be refrigerated separately for 1 day.

Reheating

This is a no-cook dish best served fresh. Do not reheat the raw tuna. Leftover rice can be reheated and repurposed for a different meal.

Frequently Asked Questions

Is it safe to eat raw tuna?

Yes, when you purchase sushi-grade or sashimi-grade tuna. This fish has been flash-frozen to FDA-recommended temperatures to eliminate parasites. Always buy from reputable sources.

Can I use a different fish?

Yes, sushi-grade salmon is a popular alternative. You can also use cooked shrimp or tofu for a non-raw option.

Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl

Ingredients

Instructions