Hawaiian · Lunch · All year
Ahi Poke Bowl
4.7 · community
20m
Prep
15m
Cook
Easy
Level
520
Energy
Cubes of raw sushi-grade tuna in soy-sesame dressing over warm rice with avocado and scallions — Hawaii's gift to lunch.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Sushi-grade Tuna — cubed
Sushi Rice — cooked
Scallions — sliced
Avocado — cubed
Cucumber — diced
Sriracha — mixed with 1 tbsp mayo
3 steps
Method
1
Toss the tuna with soy, sesame oil, vinegar, and half the scallions. Marinate 10 minutes in the fridge — no longer.
10 min — timer available in cooking mode
Why this works
Past 15 minutes the soy starts "cooking" the fish grey. Poke is a fresh dish, not a ceviche.
2
Build bowls on warm rice: tuna, avocado, cucumber.
3
Finish with sesame seeds, remaining scallions, and a zigzag of sriracha mayo.
From the pass
Chef's notes
Sushi-grade means previously frozen to kill parasites — buy from a fishmonger you trust and say the word "poke."
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Kettle chips or a simple green salad
A cup of soup
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
520
kcal
35g
protein
58g
carbs
16g
fat
3g
fiber
520mg
sodium
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Your notes
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