Ahi Poke Bowl

ahi poke bowl

Pete Scherer 

  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 4 servings

Get ready to learn an essential ahi tuna poke recipe — it's easier than you think. This beloved Hawaiian recipe is great for a poke bowl because it's simple and places emphasis on the fresh flavor of the fish. The garnishes you select for your bowl will add to the overall flavor, and combine together in unexpected and delicious ways. That’s the fun of creating your own bowl.

The ingredients in a poke bowl are like a team. Ahi is the captain, so choose your fish wisely. Find a reputable fishmonger or Japanese grocer with a good source of sashimi-grade ahi. The best places will cut to order thick steaks from the whole loin. Don’t be afraid to ask questions about the tuna’s origins and age — remember, you'll be eating the fish raw, so seek out the highest-quality tuna you can. The flesh should be deep pink, with minimal amounts of white connective tissue. Avoid tuna treated with carbon monoxide, because while safe to eat, treated fish should not be eaten raw.

Cutting raw fish can be a little tricky. Less-than-expert knife skills won’t spoil the dish, however. Use a sharp knife and cut the fish at a 90-degree angle to the grain for best results.

Ingredients

  • 1 heaping tablespoon shallot (small dice)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 pound sashimi-grade ahi tuna (cut into roughly one-inch cubes)
  • 2 teaspoons sesame seeds
  • 2 tablespoons scallion (green part only, thinly sliced)
  • 4 sheets nori (optional)

Steps to Make It

  1. Gather the ingredients.

  2. Add all ingredients to a mixing bowl and gently toss to coat and distribute.

  3. Serve immediately with rice and garnish of choice. Use approximately four ounces of poke per bowl. Cover and refrigerate any leftovers for up up to two days.

Recipe Tips

  • If desired, few sheets of nori on the side can be used to make quick hand rolls.
  • Liven up your bowl with edamame, cucumber, mango, sprouts, shredded carrots, wasabi, even macadamia nuts. Sauces and dressings can spice things up even further. Ponzu, lime, spicy mayo, and chili oil are just a few possibilities. Aim for color and nutritional variation, and have fun!