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Poke Bowl Recipe

Easy Poke Bowl Recipe

This poke bowl recipe brings authentic Hawaiian flavors to your kitchen with fresh ahi tuna, coconut rice, and colorful toppings. Perfect for a healthy, restaurant-quality meal that's ready in just 30 minutes!
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Ahi Poke
  • 12-16 ounces sushi-grade ahi tuna about two steaks
  • 3 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/8 teaspoon ground ginger
  • 3 whole scallions finely chopped
For the Bowls
  • 2 cups coconut rice cooked
  • 1/2 whole English cucumber chopped into small cubes
  • 1 whole mango peeled and chopped
  • 1 cup cooked edamame shelled
  • 1 large avocado peeled and chopped
  • 2/3 cup macadamia nuts roughly chopped
  • 1 teaspoon sesame seeds for garnish
Sriracha Aioli
  • 1/2 cup mayonnaise
  • 1 clove garlic minced
  • 1 teaspoon lime juice fresh
  • 1-2 teaspoons sriracha sauce or to taste
  • 1 dash sea salt

Equipment

  • Sharp knife
  • Cutting board
  • Medium saucepan
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Cook coconut rice: Prepare coconut rice according to package directions on stovetop, rice cooker, or Instant Pot. Set aside to cool slightly.
  2. Make marinade: In a medium bowl, combine soy sauce, rice vinegar, sesame oil, honey, ginger, and half of the chopped scallions. Reserve remaining scallions for garnish.
  3. Prepare ahi tuna: Pat tuna completely dry with paper towels. Using a very sharp knife, cut into neat 1/2-inch cubes. Add to marinade bowl and toss gently to coat. Refrigerate for 15-30 minutes.
  4. Make sriracha aioli: In a small bowl, combine mayonnaise, minced garlic, lime juice, sriracha, and sea salt. Mix until smooth and set aside.
  5. Prep toppings: While tuna marinates, dice cucumber into small cubes, cut mango into bite-sized pieces, and roughly chop macadamia nuts. Slice avocado just before serving.
  6. Assemble bowls: Place a generous scoop of coconut rice in the center of each shallow bowl. Arrange toppings in sections around the rice: marinated ahi, cucumber, mango, edamame, and avocado.
  7. Garnish and serve: Sprinkle sesame seeds over tuna and avocado. Top with chopped macadamia nuts and remaining scallions. Drizzle generously with sriracha aioli and serve immediately.

Notes

Fish Quality: Always buy sushi-grade fish from a trusted source. Use within 24 hours of purchase.
Variations: Substitute salmon, cooked shrimp, or grilled chicken for the tuna. For vegetarian bowls, use marinated tofu.
Rice Options: Brown rice, sushi rice, or jasmine rice work well as alternatives to coconut rice.
Storage: Best served immediately. Store components separately in refrigerator for up to 1 day.