What’s a more pure expression of ahi poke than fresh and seasoned ahi tuna mixed with nutty sesame oil, salty shoyu, sweet onions, and crispy cucumbers? This easy ahi tuna poke bowl recipe will become your go-to snack when you are craving fresh seafood full of flavor.
If you’ve ever been to Hawaii and had the pleasure of tasting their famous poke, then you’ll want to try this recipe for your next dinner.
What’s poke?
Poke is a traditional dish that originated from Hawaii and means to “cut into pieces” or “slices.” It was created by fishermen who cut up the leftover pieces of raw tuna (or octopus) and mixed it with a marinade of Hawaiian sea salt, seaweed, and roasted inamona nuts among other ingredients.
In our recent trip to Honolulu, we stopped by of all places, a recommended liquor store chain named Tamura’s Fine Wine & Liquor that has a whole fridged section in the back with a massive selection of premarinated poke. These premarinated, ready to scoop and go is the common way poke is served in Hawaii, in contrast to the made-to-order bowls we have on the mainland. The options at Tamura’s were delicious!
The Tamura’s we visited it located at 500 Ala Moana Blvd Suite 2C, Honolulu, HI 96813, however there are many locations throughout the island. You can also learn our other top 15 best restaurants in Oahu.
What’s in a poke bowl?
Poke is a fairly popular snack even on the mainland. It’s important to note that many mainland poke styles and ingredients are different from Hawaiian poke, which is typically marinated before serving.
Mainland style poke is made when you order and you add a bunch of toppings like edamame, salad, fried garlic pieces, and more. My favorite local poke shops are North Shore Poke Co. (for mainland style) and 808 Local Hawaiian Grill (for traditional Hawaiian poke).
These days, with so many poke shops popping up here in the US, they’re all trying to offer something unique so you can find so many variations of ahi poke with different toppings, seasonings, and even different types of proteins. I’m keeping it simple with sesame oil, soy sauce, a pinch of sugar, and some fresh green and sweet onions and cucumbers for this ahi tuna poke bowl recipe. For extra texture, I like to add a sprinkling of furikake.
The fish: ahi tuna
This recipe is made with ahi tuna, a type of yellowfin tuna, which is widely available in Hawaii and sustainable. Compared to the fattier bluefin tuna, yellowfin tuna is typically leaner and lighter in flavor, which makes it a perfect fit for seasoning and marinating.
When I buy ahi tuna for poke or sushi, I try to buy fish from reputable stores like Mitsuwa or Catalina Offshore (affiliate link) because I trust their products and labels for “sushi-grade” or “sashimi-grade” fish. Since these labels are not government labeled or monitored, it’s important to buy from reputable sources.
Sushi-grade typically means that the fish has been processed properly to remove or kill all the potential parasites–this includes freezing the fish and keeping it at a very very low temperature to kill off all the parasites. This means this fish is meant to be eaten raw and you don’t have to cook it before consuming.
If you don’t have a Mitsuwa or local Japanese grocery store around you, you can order sushi-grade fish for delivery through Catalina Offshore. They offer so many different varieties of fish too. When I purchase fish, I like to buy about 4 oz or ¼ pound of fish per person.
The poke sauce recipe
This ahi poke bowl differs slightly from mainland poke style because it is marinated in shoyu before serving. The poke sauce or seasoning for this recipe is very simple and veers towards a more traditional style: sesame oil, soy sauce, and a pinch of sugar.
How to make rice for poke bowls
Traditionally, you can eat poke bowls by itself, with crackers, or a side of plain white rice. I like to eat it as a meal with a side of warm short-grain rice. My favorite ways to cook short-grain white rice are with a rice cooker, microwave, on the stove, or even using an Instant Pot. If you prefer seasoning your rice, you can make seasoned sushi rice.
How to assemble a poke bowl
The best way to assemble this ahi tuna poke bowl is to prepare the poke ahead of time during the day so that you can serve it marinated and chilled. Combine all the fish, sesame oil, soy sauce, sugar, green onions, sweet onions, and cucumber in an airtight container and let it marinate for at least 30 minutes in the fridge.
Scoop some rice into your bowl (if it’s straight from the rice cooker or stove, I like to let the rice cool for about 5-10 minutes so it doesn’t scorch the fish). Top the rice with your marinated poke and sprinkle some furikake on top.
You also have the option to keep the rice and fish separate so that you can save the fish for leftovers the next day.
Are poke bowls hot or cold?
Poke bowls are meant to have cold or chilled fish. Traditional Hawaiian poke is premade and marinated, and then fridge until it’s ready to serve. I like to eat it with warm short-grain plain rice as a side or even with crispy fried wonton wrappers–like nachos!
Can you eat 3 day old sushi or poke?
I try to eat sushi or poke within the same day I prepare or purchase it because the fish may begin to degrade or change flavors as it gets older. The FDA does not recommend keeping uncooked fish in the fridge longer than 2 days, so I would abide by these guidelines to prevent getting sick.
Do you eat ahi poke raw?
Yes, you do and should eat ahi poke raw. I like to mix all the shoyu seasonings with the fish and let it marinate for at least 30 minutes in the fridge before serving. This allows the fish to soak up all the tasty flavors.
Can you make poke the day before?
Yes, you can make poke the day before, but I would recommend making it the same day in order to enjoy the freshest quality of the fish. Poke lasts about 2 days in the fridge, so you want to eat it as soon as possible.
Easy Ahi Tuna Poke
Ingredients
- 8 oz sushi-grade ahi tuna cut into ¼ inch cubes
- ½ tsp sesame oil
- 5 tsp soy sauce
- ¼ tsp sugar
- 2 tbsp green onions sliced thinly
- ¼ c sweet onions sliced thinly
- ¼ c Persian cucumbers optional, sliced thinly
- 1 tsp furikake topping optional
Equipment Used
- knife and cutting board
- mixing bowl
- small bowl
- spoon or spatula
- airtight container with a lid
Instructions
- Cut the ahi tuna into ¼ inch cubes.
- In a bowl add the tuna cubes and add the sesame oil and soy sauce. Sprinkle the sugar and mix gently to combine.
- Add the green onions, sweet onions, and cucumbers to the same bowl. Gently mix to coat evenly.
- Add a lid on top or cling-wrap and refrigerate for 30 minutes to marinate.
- Remove from the fridge and sprinkle with furikake and serve with warm rice or fried wonton wrappers.
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Pretty good. I’d use slightly less sesame oil for my taste, but overall solid.
Thanks RS, yes def mod to fit your tastes 🙂