Ahi Tuna Poke Bowl Recipe

Rinse rice

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch; drain well.

Combine rinsed rice, water, coconut milk, salt, and sugar in a medium saucepan. Stir to combine.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep covered until assembly.

Place julienned carrots in a small bowl or jar. Add rice vinegar, warm water, sugar, and salt. Stir to dissolve sugar and salt.

Let sit at room temperature for at least 10 minutes (can refrigerate for up to 2 hours for deeper pickling). Drain before plating.

Pat the cubed ahi tuna dry with paper towels and place in a mixing bowl.

In a small bowl whisk together soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and a pinch of red pepper flakes (if using).

Pour the dressing over the tuna, add the white parts of the sliced scallions and 1 tablespoon toasted sesame seeds. Gently toss to coat evenly. Let marinate 5–10 minutes while other components finish; do not marinate longer than 20 minutes to preserve texture.

Whisk together hoisin sauce, Sriracha, rice vinegar, honey, and a teaspoon of water until smooth. Adjust heat and sweetness to taste. Transfer to a squeeze bottle or small bowl for drizzling.

Divide warm coconut rice between 4 appetizer bowls (about 1/2 cup cooked rice per bowl). Smooth the tops slightly to create plating surfaces.

Arrange cubed marinated ahi tuna (about 3 oz per bowl) on one side of each rice portion.

On the remaining sections, arrange sliced cucumber, avocado slices, halved cherry tomatoes, and a small mound of drained pickled carrots.

Drizzle each bowl with spicy hoisin sauce (about 3/4 tsp per bowl) and sprinkle remaining scallion greens and the reserved 1 tsp toasted sesame seeds over the top.

Serve immediately with lime wedges on the side for squeezing over the tuna.