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4.19 from 11 votes

Hawaiian Ahi Tuna Poke Bowl.

t's also fresh, fast, HEALTHY and so flippin good. 
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian, Hawaiian, Japanese
Servings: 4 Servings
Calories: 701kcal


Dressing + Tuna

  • 1/2 cup hot chili sesame oil or toasted sesame oil*
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons rice vinegar
  • 1-2 teaspoons [chili garlic sauce | http://www.amazon.com/Huy-Fong-Vietnamese-Chili-Garlic/dp/B0006SKCVI] I use 2
  • 2 teaspoons fresh ginger grated
  • juice + zest of 1 lime
  • 1 tablespoon black or white sesame seeds lightly toasted
  • 2 pounds sashimi grade ahi tuna cubed into 3/4 inch pieces

For the Poke Bowls

  • 3 cups steamed white jasmine rice you can use brown rice or quinoa too!
  • 1 cup fresh pineapple cut into chunks
  • 1 cup fresh mango cut into chunks
  • 1 cup shredded purple cabbage
  • 1 cup sliced cucumber
  • 1/2 cup shredded carrot
  • 1/2 cup steamed edamame
  • 4 green onions chopped
  • 1-2 avocados sliced
  • 1-2 red fresno chiles sliced
  • [Furikake | http://www.amazon.com/gp/product/B0006G5KEY?keywords=Furikake&qid=1452370826&ref_=sr_1_1&sr=8-1] pickled ginger + fresh cilantro, for serving

Wonton Crisps

  • 20-40 wonton wrappers
  • canola or vegetable oil for frying
  • salt + lime zest for sprinkling


Dressing + Tuna

  • In a large bowl, combine all the ingredients except the tuna. Whisk the dressing well to combine and then add the tuna and toss well. The tuna can sit in the dressing for a half a day or so, but if you leave it any longer the acid in the citrus will begin to slowly cook the fish. Keep the fish cold at all times.

To make the Bowls!!

  • Add rice to each bowl and top each bowl with desired toppings. Finish with a sprinkle of Furikake, fresh cilantro, wonton crisps (recipe below) and a squeeze of lime juice. If desired drizzle the bowls with any remaining dressing. EAT, EAT AND EAT!

Wonton Crisps

  • Heat the oil in a skillet about an inch up the skillet. Once hot, add the wonton wrappers a handful at a time. Fry until golden, about 1 minute. Remove with a slotted spoon and drain onto paper towels. Sprinkle with salt + lime zest.


*I really love using HOT chili sesame oil for this, but it's hard to find in the grocery store. You can buy it here on [Amazon | http://www.amazon.com/gp/product/B00KY3OFCW/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00KY3OFCW&linkCode=as2&tag=halbakhar-20&linkId=C3BXDZKKX2T66JT3] (I just bought more!) OR you can also add a dash of sriracha or crushed red chili pepper flakes to spice this up! **I you prefer cooked/sear tuna: To sear the tuna, toss it with half of the dressing, save the remaining dressing for serving. Heat a large skillet over medium high heat. sear the tuna on both sides for 1 minutes. Remove from the skillet. Serve as directed above.


Calories: 701kcal | Carbohydrates: 161g | Protein: 72g | Fat: 56g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 593mg | Potassium: 1489mg | Fiber: 10g | Sugar: 15g | Vitamin A: 8665IU | Vitamin C: 79.7mg | Calcium: 159mg | Iron: 6.9mg