Craving more bowl recipes? Try my salmon bowl, Mediterranean bowl, shrimp bowl, or taco bowl next. I’ve always been a lover of seafood, especially ahi tuna. Between my tuna tartare and tuna carpaccio, I thought I had stretched the limits of what this flavorful fish could do. That is until I discovered the magic of ahi tuna poke bowls. Inspired by my salmon poke bowl, I figured paying homage to the OG of poke bowls with this tuna version only made sense.
Why I love this recipe
Quick to make. The only cooking required here is to make the sushi rice, but I make it in advance so really, this comes together in no time. Layered with flavor. The poke sauce alone is addictive, and when you couple that with the tangy rice and delicate fish, you’ve got a dish where every bite is uniquely flavorful. No fishy flavor. Contrary to popular belief, ahi tuna has a much meatier flavor than other types of seafood, so even the sushi-haters will learn to love it. Affordable. Okay, I love a good poke bowl, but why do they need to charge over $20 for one? I did the calculations and my homemade tuna bowl costs just $4 per serving, and that includes a generous portion of tuna!
Ingredients needed
Ahi tuna. Make sure to ONLY use sushi-grade tuna, as regular tuna (whether fresh or frozen) will likely contain parasites. You can find sushi-grade fish in the frozen food aisle of your local grocery store or a fishmonger. I prefer the latter because you can choose your specific cuts (look for center-cut tuna!). Sushi rice. I made my Instant Pot sushi rice, which comes together in just 15 minutes, but any type of sushi rice, white rice, or brown rice will work. Fresh veggies. I like to use cucumber, mixed greens, avocado, and garnish with green onion and sesame seeds.
Tuna poke sauce
Soy sauce. For savoriness. Use gluten-free soy sauce or tamari if needed. Rice vinegar. I highly recommend rice vinegar over other types of vinegar since it has a slightly sweeter taste, complimenting the savoriness of the soy sauce. Sesame oil. For an essential nutty flavor. Crushed red pepper flakes. Just a dash for a little kick. Green onion. For a fresh flavor.
How to make tuna poke bowls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Sear the tuna. If you’re really not a fan of raw fish, you can lightly sear the tuna in a nonstick skillet for 1-2 minutes on each side to eliminate any potential “fishiness.” Just follow my simple seared ahi tuna recipe. Don’t over-marinate the fish. The longer the tuna sits in the poke sauce, the more it’ll absorb the flavor and become overpowering. Drizzle with sriracha. For an extra spicy poke bowl, drizzle some sriracha or spicy mayo on top. Play around with different toppings. Try fresh cilantro, pickled ginger, furikake seasoning, edamame, or diced mango. Use the sauce. As much as I love a classic ahi poke bowl, I’ve used this exact recipe with cooked shrimp, salmon, and tofu, and it always tastes incredible.
Storage instructions
To store: I recommend storing the tuna, rice, and vegetables in separate airtight containers in the fridge. The tuna should be consumed fresh within 1-2 days, while the rice and veggies will last 3-4 days. To reheat: Poke bowls can be enjoyed cold, but if you’d prefer, the rice can be heated in the microwave with a splash of water for 30-40 seconds or until warm.
Frequently asked questions
More restaurant-worthy seafood dinners
Branzino Salmon Wellington Shrimp fajitas Firecracker salmon Or any of these seafood recipes
