By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.

So here’s the scoop.  Or catch.

Poke bowls are all the rage and honestly, I’m a bit behind here.  I have not posted an ahi poke bowl recipe or even mentioned it, and I feel super shameful, okay? 

But here’s the other thing.  The poke bowls I am posting today are extra yummy.  And, extra beautiful (I think, but I may be biased). 

Ahi Poke Bowl Recipe

Plated ahi poke bowl with edamame and veggies

What are Poke Bowls?

If any of you are a bit ‘behind’ when it comes to poke bowls, like I am, here is the actual scoop: It’s a Hawaiian ‘dish’ made with raw fish that’s often tossed in a sauce like soy aka shoyu and served with rice and sometimes vegetables.  Fortunately, poke bowls are really whatever you want them to be, as long as your bowl focuses on high quality raw fish.

Winner, winner poke dinner.

Plated poke bowl with edamame and veggies

How to Make the Perfect Ahi Poke Bowl

Okay I’m officially ridiculous.  Anyway, my poke bowls are made with:

  • Fresh Ahi tuna, cubed and tossed in a marinade of soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce and fresh ginger and garlic (510% yes to every one of those ingredients – they are absolutely dynamite and you should absolutely cook with them all of the time).
  • Handfuls of fresh veggies like shelled edamame, shredded carrots, radishes, red or Napa cabbage, green onion for that freshy fresh.
  • Handfuls of fresh fruit like mango and avocado, which gives a creaminess and amazing mouth-feel to the party.
  • A smattering of toasted sesame seeds for a little more texture, flavor and beauty.
  • Spicy mayo because I want to smother it anything and everything.  I can’t help it.

Also, did I mention how amazing the tuna tastes after it’s been marinated in all that goodness?  It’s literally melt-in-your-mouth.

Plated ahi tuna poke bowls with edamame and veggies

My last and most important comment about this dish is it’s amazing ability to be an appetizer.  It’s so incredible that it’s difficult not to sit down with a giant freakin’ bowl and go to town.  But sometimes there are other amazing things we want to eat, so that’s where mini Ahi tuna poke bowls come into play.  DO YOU SEE HOW ADORABLE THEY ARE?  Sorry for shouting, but I’m in love. 

And they’re so very perfect for National Seafood Month (yes, it’s October!). Seafood is often overlooked for appetizers and even main dishes because it can be intimidating, but many types of seafood, like Ahi tuna, are packed with nutrition (hello omega 3’s!) and when in season are very affordable.  And it easily takes on any flavor you’re going for.  In this case, it’s that amazing soy/ginger/sesame marinade.  P.S. I realize I just made more points after I said I only have one more point.  Again, can’t help it.

So go ahead, throw a mini (or giant) poke bowl party with all the goods and your friends will never ever forget it.   You’ll be the official poke bowl hero.

What Other Proteins Can You Use In Poke Bowls

Add some variety with your poke bowls, you don’t have to stick with just ahi tuna. Mix and match these other protein:

  • Yellowtail
  • Salmon
  • Shrimp
  • Scallops
  • Octopus

Love bowl recipes? Check out these Curry Chicken Meatball Bowls, Greek Chicken Bowls, and Mediterranean Grain Bowls with Salmon.


Ahi Tuna Poke Bowls

Enjoy this delicious and colorful ahi poke bowl recipe! 

  • Author: Julie Andrews
  • Prep Time: 15
  • Total Time: 15
  • Yield: 4 Bowls 1x
  • Category: Dinner, Lunch
  • Method: No-Cook
  • Cuisine: Hawaiian


Tuna & Marinade:

  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon sesame oil
  • Splash fish sauce
  • 1-inch piece fresh ginger, grated
  • 3 cloves garlic, grated
  • 1-pound fresh ahi tuna (high quality), cubed

Poke Bowls:

  • 2 cups chopped veggies (shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage)
  • 34 tablespoons rice wine vinegar
  • 2 cups cooked sushi or Jasmine rice
  • ½1 cup diced mango
  • 12 ripe avocados, sliced
  • 3 green onions, sliced
  • 23 tablespoons toasted sesame seeds
  • Spicy mayo (¼ cup mayo + 1-2 tablespoons Sriracha), for serving


  1. In a medium glass bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined. Add cubes of fresh ahi tuna and stir to combine. Cover bowl and refrigerate at least one hour.
  2. In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine. Cover bowl and refrigerate at least one hour. (This is an optional step but adds a ton of flavor.)
  3. To assemble bowls: Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls. Sprinkle with green onions and sesame seeds. Serve with spicy mayo, if desired.


Cooking Tip: To make these appetizer size, use small ramekins to build 10-12 mini poke bowls.


  • Serving Size: 1 bowl
  • Calories: 455
  • Sugar: 12 g
  • Sodium: 696 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 36 g
  • Cholesterol: 57 mg

Keywords: raw, sushi, best, fresh, homemade, quick, easy, simple, healthy

Beautifully plated ahi poke bowl with colorful veggies