Print

Fresh Hawaiian Poke Bowl Recipe with Easy Soy Marinated Ahi Tuna

fresh hawaiian poke bowl - featured image
Print Recipe

A fresh and simple Hawaiian poke bowl featuring soy marinated sushi-grade ahi tuna, served over sushi rice with avocado, cucumber, and green onions. Quick to prepare and perfect for a light, satisfying meal.

Ingredients

Scale
  • 1 pound sushi-grade ahi tuna, diced
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon fresh ginger, grated
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 cups cooked sushi rice (about 450 grams)
  • 1 medium avocado, diced
  • 1 small cucumber, thinly sliced or diced
  • Optional: seaweed salad, pickled ginger, or sliced radishes

Instructions

  1. Rinse 2 cups (450 g) of short-grain sushi rice under cold water until the water runs clear. Cook according to your rice cooker instructions or simmer with 2.5 cups (600 ml) water in a pot over low heat for 18 minutes. Let it rest covered for 10 minutes before fluffing with a fork.
  2. In a medium bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon rice vinegar, 1 teaspoon honey, and 1 teaspoon freshly grated ginger. Taste and adjust if needed.
  3. Gently fold 1 pound (450 g) diced sushi-grade ahi tuna into the marinade. Cover and refrigerate for 15-20 minutes. Do not marinate longer to avoid the fish losing its fresh texture.
  4. While the tuna marinates, thinly slice 2 green onions, dice 1 medium avocado, and slice or dice 1 small cucumber. Prepare any optional extras like radishes or seaweed salad.
  5. Divide the cooked sushi rice between two bowls. Top each with half the marinated ahi tuna, avocado, cucumber, and green onions. Sprinkle with 1 tablespoon toasted sesame seeds and any optional garnishes.
  6. Serve immediately for the freshest taste. If holding, keep tuna and rice separate until serving.

Notes

Use sushi-grade tuna for best texture and safety. Do not marinate tuna longer than 20 minutes to avoid ‘cooking’ the fish. Toast sesame seeds for enhanced flavor. For gluten-free, substitute soy sauce with tamari. Fresh fish is key; alternatives include fresh salmon or cooked shrimp. Serve immediately for best texture.

Nutrition

Keywords: poke bowl, ahi tuna, soy marinated, Hawaiian recipe, sushi rice, avocado, gluten-free, healthy dinner, quick meal

Find it online: https://blairrecipes.com/fresh-hawaiian-poke-bowl-recipe-with-easy-soy-marinated-ahi-tuna/