Ahi Poke Bowl
Fresh cubed raw ahi tuna tossed with soy sauce, sesame oil, sweet onion and seaweed, served over rice.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Sharp knife
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10
- carbs
- 22
- protein
- 32
- calories
- 310
Instructions
- 1
Cut the ahi tuna into even 3/4-inch cubes. Keep the fish very cold in the refrigerator until ready.
- 2
Put the soy sauce, sesame oil, sweet onion, scallions, seaweed, and sesame seeds into a mixing bowl. Stir them together.
- 3
Add the cubed tuna to the bowl. Toss gently so you do not mash the fish.
- 4
Season with Hawaiian salt and chili flakes, if using. Taste and adjust the seasoning.
- 5
Let the poke (Hawaiian raw fish salad) rest in the refrigerator for 10-15 minutes. Do not leave it longer.
- 6
Divide the rice among your bowls. Top generously with the poke right before serving.
Chef's tips
Only buy fish labeled sushi- or sashimi-grade from a trusted fish seller. Keep it cold until you mix and serve.
Storage
Poke is best eaten the same day it's made; refrigerate no more than a few hours before serving.
Reheating
Not reheated — always served cold or at cool room temperature.
Common mistakes to avoid
- •Using fish that is not sashimi-grade, which is unsafe to eat raw.
- •Leaving the fish in the sauce too long, which makes the meat tough.
- •Cutting the ahi into uneven pieces instead of equal cubes.
Serving suggestions
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