Ahi Poke Bowl Recipe
red chile, avocado, cucumber, radish, furikake, lemongrass aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Ahi Poke
Toppings
Lemongrass Aioli
Method
Prepare the Base
- 1
Cook the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
Make the Ahi Poke
- 2
Prepare the Ahi Poke
In a mixing bowl, combine 1 cup of diced fresh Ahi tuna with 2 tablespoons of soy sauce, 1 teaspoon of minced red chile, and 2 tablespoons of chopped green onion. Gently mix to coat the tuna evenly. Let it marinate for about 10 minutes.
Prepare the Toppings
- 3
Make the Lemongrass Aioli
- 4
Combine Aioli Ingredients
In a small bowl, mix together 1 cup of mayonnaise, 1 tablespoon of finely chopped fresh lemongrass, 1 tablespoon of lime juice, and 1 minced garlic clove. Stir until well combined and set aside.
Assemble the Bowl
- 5
Assemble the Ahi Poke Bowl
Once the sushi rice is cooked and slightly cooled, divide it into serving bowls. Top each bowl with the marinated Ahi poke, sliced avocado, cucumber, and radish. Sprinkle 2 tablespoons of furikake seasoning over each bowl. Drizzle with lemongrass aioli before serving.