Hawaiian raw tuna bowl with soy-sesame marinade
Classic Ahi Poke Bowl
Classic Ahi Poke Bowl
40 minEasy
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
2
2 bowls
Difficulty
Easy
Cost
Premium
$$$
Classic Ahi Poke Bowl
Hawaiian raw tuna bowl with soy-sesame marinade
Fresh ahi tuna cubed and marinated in soy sauce, sesame oil, and rice vinegar, then served over sushi rice with cucumber, avocado, and edamame. A taste of Hawaii at home.
20m
Prep Time
20m
Cook Time
40m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Poke bowls celebrate pristine raw fish with a simple soy-sesame dressing. The key is sourcing sushi-grade tuna and letting it marinate just long enough to absorb flavor without becoming mushy.
Ingredients
- 12 oz sushi-grade ahi tuna, cut into 1/2-inch cubes
- 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar
- 2 cups cooked sushi rice, seasoned with rice vinegar
- 1 avocado, sliced
- 1/2 English cucumber, diced
- 1/2 cup shelled edamame, sesame seeds, and sliced scallions for topping
Instructions
- 1
Toss cubed ahi tuna with soy sauce, sesame oil, and rice vinegar in a bowl; refrigerate 15 minutes.
- 2
Cook sushi rice and season with 2 tbsp rice vinegar and a pinch of sugar while warm.
- 3
Prep toppings: dice cucumber, slice avocado, thaw edamame, and slice scallions.
- 4
Divide seasoned rice between two bowls and arrange marinated tuna on top.
- 5
Add avocado, cucumber, edamame, and garnish with sesame seeds and scallions.
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
Serve with classic coleslaw and cornbread on the side
Substitutions
Ahi tunaSushi-grade salmon or cooked shrimp
Adjust marinade time—shrimp needs no marinating
Sushi riceBrown rice or quinoa
Season the same way with rice vinegar
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 recipeTips & Storage
Pro Tips
Ask your fishmonger for sushi-grade or previously frozen-at-sea tuna for safety.
Add a drizzle of spicy mayo (mayo plus sriracha) for a creamy kick.
Storage
Best eaten fresh. Store marinated tuna separately from rice for up to 1 day.
Reheating
This is a cold dish—do not reheat. Let rice come to room temperature before assembling.
Nutrition Facts
Per serving (50mg) · 2 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates52g
Fat36g
Fiber820mg
Sugar6g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use salmon instead?
- Yes, sushi-grade salmon works beautifully with the same marinade.
- What if I cannot find sushi-grade fish?
- Use smoked salmon or cooked shrimp as a safe alternative.
Explore More
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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