This vibrant Hawaiian-inspired poke bowl brings together fresh ingredients in a nutritious 30-minute meal that’s both satisfying and light. At just 303 calories per serving, it’s packed with 22g of lean protein and heart-healthy fats.
The colorful combination delivers essential nutrients like vitamin A and C, while keeping preparation simple and quick. Perfect for busy weeknights or meal prep, this customizable bowl lets you balance wholesome ingredients with incredible flavors.
Ingredient Section
- Ahi Tuna: 12-16 oz sushi-grade, perfect for a fresh and protein-rich base
- Marinade Mix: Tamari, rice vinegar, sesame oil, honey, and ginger for authentic flavor
- Fresh Produce: Scallions, jicama/daikon, English cucumber, mango, edamame, and avocado for vibrant toppings
- Rice Base: Coconut rice for a fragrant foundation
- Crunchy Elements: Macadamia nuts and sesame seeds for texture
- Sriracha Aioli: Mayo, garlic, citrus juice, and sriracha for a creamy kick
Instructions Section
- Rice Preparation: Begin with cooking your coconut rice using your preferred method
- Marinade Magic: Combine tamari, vinegar, sesame oil, honey, ginger, and half the scallions in a bowl
- Tuna Preparation: Cut ahi into neat ½-inch cubes, combine with marinade, and refrigerate for 15-60 minutes
- Sauce Creation: Mix aioli ingredients until smooth and creamy
- Topping Prep: Slice and dice all fresh ingredients into serving-ready portions
- Bowl Assembly: Layer coconut rice, arrange tuna and toppings in sections
- Final Touch: Garnish with nuts, sesame seeds, and a beautiful drizzle of sriracha aioli
Quick Substitutions
Can’t find all the ingredients? No worries! You can swap jicama for daikon radish or even crisp apple for a similar crunch. If macadamia nuts are too pricey, cashews work great too.
Not a fan of raw tuna? Try using cooked shrimp or even tofu for a vegetarian version. The sriracha aioli can be made milder by using less sriracha, or spicier if you love heat!
Serving Tips
The best part about poke bowls is how beautiful they look when served! Try arranging your toppings in neat sections around the rice – this makes it super easy for everyone to pick their favorite bits.
Serve the sriracha aioli on the side so guests can add as much as they like. These bowls are perfect for casual dinner parties since everyone can build their own.
Storage Notes
Raw tuna is best eaten right away, but if you need to prep ahead, you can keep the marinated tuna in the fridge for up to 4 hours. The sriracha aioli stays fresh in an airtight container for up to 3 days.
Chop all your veggies and store them separately – they’ll keep well for 1-2 days. Just wait to cut the avocado until right before serving to keep it from turning brown!
Food Safety Tips
When making poke bowls at home, always buy sushi-grade tuna from a trusted fish market or store. Keep the tuna cold until you’re ready to cut it, and use a super clean cutting board and knife.
Once you’ve mixed the marinade with the tuna, don’t leave it out at room temperature for more than 2 hours. If you’re serving these at a party, try placing the bowls on a bed of ice to keep everything fresh and safe.
Poke Bowl
Equipment
- Sharp knife
- Mixing bowls
- Rice cooker or pot
Ingredients
For the Ahi Poke
- 12-16 ounces sushi-grade ahi tuna about two steaks
- 3 tablespoons low sodium tamari or soy sauce
For the bowls
- 1 batch Coconut Rice
Sriracha aioli
- 1/2 cup mayonnaise
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.
