A few years ago, I spent two weeks in Kauai with friends and family. It was one of the most beautiful place I’ve ever been to and I can’t wait to go back someday. We hiked, snorkeled, paddle boarded, biked on the beach and ate all the things the islanders ate. It was magical!
Sun-screened and flip-flopped, we snacked on giant bowls of Hawaiian ice, sipped on touristy cocktails with umbrellas and absolutely devoured all the poke in sight.
Poke just means little cubes of raw fish tossed in a seasoning, similar to sashimi. Usually a side dish, add rice and all the fresh toppings and you have a simple, light meal that is basically a giant deconstructed sushi roll. If raw fish gives you the creeps, sear the marinated tuna before putting the bowl together, it’ll still be delicious!
If it’s a hot day and you really don’t want to cook, then this beauty is your go-to summer dish. With all the color, texture and fresh flavor, this bowl is fancy enough to impress with almost no effort.
The hardest part about this recipe is the rice. And no, it’s not cheating if you use your rice cooker! The rest of the dish, really makes itself. If you like spice, be sure to add some of your favorite hot sauce to the marinade to give it a bit of a kick or top it with some fresh chopped chiles.
Ahi Tuna Poke Rice Bowl
This tasty rice bowl is straight from Hawaii! It’s packed with fresh toppings and lots of tender tuna for a healthy, flavorful bowl.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4 Servings
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- Hot sauce, if desired
- Rice Bowl
- 1 1/2 cups sushi rice or long grain white rice
- 1 1/2 pounds sushi-grade ahi tuna
- 3 carrots, shredded
- 1 ripe mango, peeled, pitted, chopped
- 2 watermelon radishes, thinly sliced
- 2 large, ripe avocados, peeled, pitted, sliced
- 1 cucumber, peeled, seeded, chopped
- 1 bunch cilantro, roughly chopped
- 2 green onions, thinly sliced
- Black sesame seeds, if desired
- In a small bowl, stir together all the marinade ingredients; set aside.
- Cook rice according to package directions, cool to room temperature.
- With a sharp knife, cut the tuna into cubes. In a large bowl, gently toss the tuna with 2 to 3 tablespoons, or just enough of the marinade to coat the tuna. Reserve the remaining marinade to serve with the bowls. Refrigerate the tuna for up to 1 hour while you prep the remaining ingredients.
- To serve, arrange a scoop of rice in each bowl and top with desired toppings and additional sauce on the side.
Need help selecting or cutting the tuna? Check out this great article from Bon Appétite
What are your favorite poke toppings?
Or, check out this Soy Glazed Salmon Rice Bowl from yours truly…
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