Ahi Tuna Poke Bowl Recipe

Rinse and cook rice

Place the short-grain sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (about 2–3 minutes). Drain. Combine rinsed rice and 1 2/3 cups water in a medium saucepan, cover, and bring to a gentle boil over medium heat. Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let sit, covered, for 10 minutes to steam.

Season rice

While rice rests, whisk together 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt until dissolved. Transfer cooked rice to a shallow bowl or wooden sushi-oke, gently fold in the vinegar mixture with a rice paddle or spatula (do not smash the grains). Fan the rice or allow to cool slightly to room temperature while you prepare the poke (about 10 minutes). Keep warm or at room temperature for assembly.

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into uniform 1/2-inch cubes for even texture and marination. Place the cubed tuna in a chilled bowl.

Make poke marinade

In a separate small bowl, combine 2 tablespoons low-sodium soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, 1/2 teaspoon honey or mirin, 1/2 teaspoon freshly grated ginger, 1/2 teaspoon minced garlic, 1 teaspoon toasted sesame seeds, 2 tablespoons thinly sliced green onion, and 1/4 teaspoon crushed red pepper flakes if using. Whisk until combined.

Marinate tuna briefly

Pour the marinade over the cubed tuna and gently toss to coat evenly. Let the tuna marinate in the refrigerator for 5–10 minutes — poke is best with a short marination so the fish remains tender and bright.

Whisk together 2 teaspoons Japanese mayonnaise, 1/2 teaspoon sriracha, and 1/2 teaspoon fresh lime juice until smooth. Transfer to a small squeeze bottle or bowl for drizzling. Taste and adjust spiciness or acidity as desired.

Prepare toppings

While the tuna marinates, slice the avocado and toss the slices in a few drops of lime juice to prevent browning. Thinly slice or half-moon the cucumber, measure cooked shelled edamame, julienne the carrot, and cut the nori sheet into thin strips if using.

Assemble bowls

Divide the seasoned rice between two bowls (about 3/4 cup rice per serving). Arrange half of the marinated ahi tuna over the rice in one section. Fan avocado slices beside the tuna. Add cucumber, edamame, julienned carrot, and pickled ginger in separate sections so the bowl looks balanced and colorful.

Finish and garnish

Drizzle the optional spicy mayo lightly over the tuna and rice. Sprinkle additional toasted sesame seeds or furikake, and add the nori strips or crispy shallots. Scatter microgreens or cilantro and, if desired, a tiny drizzle (1/4 tsp) of extra toasted sesame oil. Serve with lime wedges on the side for squeezing.

Serve immediately so the tuna is fresh and the rice is slightly warm or at room temperature. Leftover marinated tuna can be kept covered in the refrigerator for up to 24 hours (texture will change). Store rice separately to maintain best texture.