Poke
intro
Bright, buttery sushi-grade ahi tuna tossed in savory sesame-soy sauce, served over seasoned rice with fresh crunchy toppings for a light, umami-packed cold meal.
Ingredients
Steps
Prep seasoned rice
Rinse 360 grams short-grain white rice under cold running water for 1 minute until water runs slightly clear, then combine with 720 ml cold water in a lidded pot. Bring to a boil over high heat, then reduce to the lowest heat setting, cover, and simmer for 12 minutes. Remove from heat, keep the lid tightly on, and let rest for 10 minutes. Fluff rice, gently fold in 15 ml rice vinegar, spread in a thin 1cm layer on a baking sheet to cool to room temperature (about 8 minutes) before assembling.
Cube fresh tuna
Pat 450 grams sushi-grade ahi tuna completely dry with paper towels, then use a sharp, clean knife to cut the fish into uniform 1.5cm (1/2 inch) cubes, discarding any dark, tough bloodline sections as you cut. Keep cubed tuna chilled in the refrigerator at 4°C (40°F) while you prepare remaining components to maintain food safety.
Whisk poke dressing
In a large non-reactive glass or ceramic mixing bowl, whisk together 80 ml low-sodium soy sauce, 30 ml toasted sesame oil, 2 grams finely grated fresh ginger, the sliced white parts of the green onions, and 0.5 grams red pepper flakes (if using) for 30 seconds until the mixture is fully combined and glossy.
Marinate tuna briefly
Add the chilled cubed ahi tuna to the bowl with the sauce, and gently fold with a silicone spatula to coat every cube evenly. Let the tuna marinate in the refrigerator for exactly 5 minutes (timed to match the rice cooling period) — do not marinate longer than 10 minutes, as the soy sauce will cure the fish and make it tough and overly salty.
Prep fresh toppings
While the tuna marinates and rice cools, pat the diced cucumber dry with paper towels to remove excess watery seed moisture, confirm avocado is cut into even cubes, and portion out the green onion tops, toasted sesame seeds, and nori strips. Keep all toppings chilled until ready to assemble.
Assemble poke bowls
Divide the cooled seasoned rice evenly between 4 serving bowls, mounding it slightly in the center. Top each rice mound with 115 grams (1/4 of the batch) of marinated ahi tuna, then arrange equal portions of cucumber, avocado, and green onion tops around the fish. Sprinkle each bowl with 1/4 tablespoon of toasted sesame seeds and a pinch of nori strips to serve immediately.
Tips
2.Do not marinate the tuna for longer than 10 minutes: the high salt content in soy sauce will cure and toughen the fish, creating a mushy, overly salty texture similar to over-cured ceviche, rather than the desired soft, buttery fresh bite.
3.Pat diced cucumber dry with paper towels before assembling bowls: excess moisture from cucumber seeds will dilute the savory sauce and make the seasoned rice soggy if left un-drained.
OMG this ahi poke bowl is SO good!!! I was so intimidated to make poke at home because I thought it’d be super fussy, but it was so easy even for someone who burns toast half the time. I swapped the cucumber for pickled radishes because that’s what I had in the fridge, and it slapped. My roommate stole half my bowl before I even got a photo for my food Instagram lmao
Total game changer for our weekly family dinner night! My kids are usually so picky about fish — they turn their noses up at baked salmon every single time — but they both went back for seconds of this poke. I prepped all the veggies and mixed up the marinade the night before, so it came together in 10 minutes flat when we got home from soccer practice. 10/10 will be making this for our next neighborhood potluck too!
Can’t believe how much money I’ve wasted on takeout poke bowls over the years! This recipe is dead simple, takes barely 25 minutes total, and the flavor is spot on with my go-to local spot that charges $17 a bowl. I tossed on some crispy fried onions, an extra drizzle of sriracha mayo, and a little handful of masago for crunch and brininess, and it was chef’s kiss. Already added this to my regular Sunday meal prep lineup for work lunches!