Poke Bowls (Hawaiian-Style Ahi Tuna Bowls)

These fresh and colorful Poke Bowls feature tender marinated ahi tuna served over fragrant coconut rice and topped with vibrant, crunchy vegetables, creamy avocado, and a drizzle of spicy sriracha aioli. It’s the perfect combination of sweet, salty, tangy, and spicy a refreshing, nourishing meal that feels like a taste of Hawaii in every bite.

---

Ingredients

For the Ahi Poke:

• 12–16 oz sushi-grade ahi tuna (about two steaks)
• 3 Tbsp low-sodium tamari or soy sauce
• 1 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• ⅛ tsp ground ginger
• 3 scallions, finely chopped

For the Bowls:

• 1 batch Coconut Rice (prepared on the stove, in a rice cooker, or Instant Pot)
• 1 small chunk jicama or daikon, peeled and sliced
• ½ English cucumber, chopped into small cubes
• 1 mango, peeled and chopped into small cubes
• 1 cup shelled, cooked edamame
• 1 large avocado, peeled and chopped
• ⅔ cup macadamia nuts, roughly chopped
• 1 tsp sesame seeds (or everything bagel seasoning)

For the Sriracha Aioli:

• ½ cup mayonnaise
• 1 clove garlic, minced
• 1 tsp lemon or lime juice
• Dash of sea salt
• 1–2 tsp sriracha (or more to taste)

---

Instructions

1. Prepare the Coconut Rice

Cook a batch of Coconut Rice using your preferred method — stovetop, rice cooker, or Instant Pot. Set aside and keep warm.

2. Make the Ahi Marinade

In a medium bowl, combine tamari (or soy sauce), rice vinegar, sesame oil, honey, ground ginger, and half of the chopped scallions. Stir well to combine.

3. Prepare the Ahi Tuna

Pat the ahi steaks dry with paper towels. Using a very sharp knife, cut the tuna into small, even ½-inch cubes. Add the cubes to the marinade and toss to coat thoroughly.
Cover and refrigerate for 15 minutes to 1 hour while you prepare the toppings.

4. Make the Sriracha Aioli

In a small bowl, whisk together mayonnaise, minced garlic, lemon or lime juice, salt, and sriracha until smooth. Adjust the spice level to your liking. Set aside.

5. Prep the Toppings

Chop the jicama (or daikon), cucumber, mango, edamame, avocado, and macadamia nuts. Arrange them in separate small bowls for easy assembly.

6. Assemble the Poke Bowls

Add a generous scoop of coconut rice to the center of each shallow bowl. Arrange toppings in sections around the rice — marinated ahi, jicama, cucumber, mango, edamame, and avocado.

Sprinkle sesame seeds over the tuna and avocado. Garnish with chopped macadamia nuts and drizzle with sriracha aioli. (Tip: Place the aioli in a small zip-top bag, snip a corner, and drizzle beautifully across the bowl.)

Serve immediately and enjoy!

---

Why You’ll Love This Recipe

• Fresh and healthy: Packed with lean protein, healthy fats, and vibrant vegetables.
• Restaurant-quality: Brings the taste of Hawaiian poke straight to your home.
• Customizable: Build each bowl to suit your taste or dietary needs.
• Quick and easy: Ready in about 30 minutes!

---

Tips

• Use sushi-grade tuna: Always buy from a reputable fishmonger to ensure safety and quality.
• Keep tuna cold: Refrigerate the fish until right before serving for best texture and flavor.
• Chop evenly: Small, uniform cubes of tuna and toppings create a balanced bite.
• Don’t over-marinate: 15–60 minutes is plenty; longer can change the texture of the fish.
• Serve immediately: Poke bowls are best enjoyed fresh, not stored for later.

---

Variations and Substitutions

• Protein swap: Use salmon, cooked shrimp, crab, tofu, or tempeh instead of ahi tuna.
• Grain base: Replace coconut rice with brown rice, quinoa, or cauliflower rice for a low-carb option.
• Toppings: Try radish, seaweed salad, shredded cabbage, or pickled ginger for extra crunch.
• Sauce ideas: Substitute ponzu sauce, spicy mayo, or wasabi-lime dressing for the aioli.
• Nut-free: Omit macadamia nuts or replace with roasted sunflower seeds for crunch.

---

FAQs

Can I make poke bowls ahead of time?
You can prep the toppings and sauces ahead, but assemble the bowls just before serving to keep everything fresh.

What if I can’t find sushi-grade tuna?
You can use cooked seafood or tofu as a safe and tasty alternative.

Can I store leftovers?
Yes, store leftover rice and veggies separately in airtight containers in the fridge for up to 2 days. Discard raw fish if not eaten the same day.

---

Serving and Suggestions

Serve these Poke Bowls chilled or at room temperature for a refreshing and nourishing meal. Pair them with:

• Miso soup or seaweed salad
• Edamame or crispy wonton chips on the side
• Iced green tea or sparkling water with lime

Perfect for summer lunches, weeknight dinners, or meal prep, these bowls are as beautiful as they are delicious — bright, fresh, and full of flavor!