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Ahi tuna poke bowl recipe featuring cold-smoke infused fish, edamame, and furikake over short-grain rice.

Poke Bowl Recipe

Rebecca Blumer
Experience an authentic Hawaiian-style bowl featuring silky sashimi-grade Ahi tuna and perfectly seasoned sushi rice. This recipe uses a clean ginger-sesame dressing and fresh vegetables for a restaurant-quality meal at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting and Cooling Time 35 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Hawaiian
Servings 2 bowls
Calories 580 kcal

Equipment

  • Large saucepan
  • Rice paddle or rubber spatula
  • Wide pan
  • Whisk

Ingredients
 

Sushi Rice:

  • 2 cups sushi rice rinsed
  • 2 1/2 cups water

Sushi Rice Seasoning:

  • 1/4 cup rice vinegar
  • 2 tsp sugar white
  • 1/4 tsp salt

Ginger Marinade Dressing:

  • 1 1/2 tbsp light or all purpose soy sauce
  • 2 tsp dark soy
  • 2 1/2 tbsp toasted sesame oil
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 1/2 tsp chilli paste or Sriracha
  • 1 1/2 tsp grated ginger fresh

Poke Bowl:

  • 350 g sashimi grade tuna diced 0.7cm
  • 1 small carrot finely julienned
  • 1 cucumber deseeded and finely diced
  • 1 small avocado peeled and cut into 8 wedges
  • 6 red radish finely sliced
  • 1 cup shelled edamame boiled or steamed
  • 1 green onion finely sliced on the diagonal
  • Black sesame seeds

Instructions
 

Cook the sushi rice

  • Combine 2 1/2 cups water and the rinsed sushi rice in a large saucepan over medium high heat. Leave it uncovered until it reaches a vigorous boil.
  • As soon as the water boils, reduce the heat to medium low and cover the pan. Cook for 18 to 20 minutes until the liquid is fully absorbed, ensuring the lid remains on to trap the steam.
  • Remove the pan from the heat and let it sit undisturbed with the lid on for 15 minutes to allow the rice to finish setting.

Season and cool for that glossy finish

  • In a small bowl, whisk the rice vinegar, sugar, and salt together until the sugar has completely dissolved.
  • Spread the hot rice into a wide pan. Drizzle half of the seasoning over the rice and use a rice paddle to gently cut and fold the rice to distribute the liquid without crushing the grains.
  • After one minute, drizzle the remaining seasoning and continue the folding motion for another minute.
  • Allow the rice to cool for about 20 minutes until it reaches room temperature. For a glossier finish, fan the rice while mixing.

Mix the dressing and assemble the bowl

  • Whisk all of the Ginger Marinade Dressing ingredients in a bowl until the mixture emulsifies and thickens slightly.
  • Divide the rice into bowls and arrange the carrots, radishes, edamame, and avocado wedges on top for a vibrant presentation.
  • Toss the diced tuna with the dressing and immediately place it onto the rice. It is crucial to serve immediately so the acid does not over-cure the fish.
  • Finish the bowls by scattering the diced cucumber, green onions, and black sesame seeds over the top. Drizzle any extra dressing over the bowl and serve.

Notes

Safety Tip: Only use fish clearly labeled as sashimi-grade or sushi-grade to ensure it has been handled safely for raw consumption.
Texture Tip: Always deseed your cucumber before dicing to prevent excess moisture from making your sushi rice soggy.
Temperature Tip: Never place raw fish on hot rice. Ensure the rice has cooled to room temperature to maintain the clean, buttery texture of the tuna.
Storage Tip: While you can prep the vegetables and rice ahead of time, the tuna should be dressed and eaten immediately for the best flavor and safety.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 65gProtein: 32gFat: 22gSaturated Fat: 3.5gCholesterol: 65mgSodium: 980mgPotassium: 850mgFiber: 8gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 60mgIron: 3.5mg
Keyword Ahi Tuna, poke bowl recipe, Sashimi-grade, Sushi Rice
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