Name: Tommy Bahama Restaurant & Bars AHI TUNA POKE BOWL Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 1 lb sushi-grade ahi tuna; 3 tbs soy sauce (low-sodium preferred); 1 tbs sesame oil; 1 tbs rice vinegar; 0.5 tsp honey or light brown sugar; 0.5 tsp Sriracha (or other chili sauce); 1 tsp toasted sesame seeds; 2 tb s green onions (scallions), thinly sliced; 0.5 unit shallot, very finely minced (optional); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 1 tbs lime juice (fresh); 1 cup short-grain sushi rice or jasmine rice; 1.25 cup water; 1 tbs rice vinegar; 0.5 tsp sugar; 0.125 tsp salt; 1 unit avocado, diced; 0.5 cup cucumber, seeded and diced; 0.25 cup shredded carrot; 0.5 cup edamame (shelled, cooked); 2 tsp pickled ginger (gari); 1 unit nori sheets, cut into thin strips; 1 tsp furikake; 0.5 cup microgreens or mixed greens; 1 tsp crispy fried shallots or onions (optional); 3 tsp spicy mayo (store-bought or mix mayo + Sriracha); 2 tsp unagi (eel) sauce or sweet soy glaze; 0.25 tsp extra toasted sesame oil (for finish); 0.5 tsp extra sesame seeds (toasted)

Method

Rice Base

Cook the rice

Rinse 1 cup rice under cold water until the water runs nearly clear. Combine rinsed rice and 1.25 cups water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

Season the rice

While rice rests, mix 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/8 teaspoon salt until dissolved. Gently fold seasoning into the warm rice with a rice paddle or spatula to avoid mashing; keep covered and warm.

Marinated Ahi Tuna

Prepare the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and dice into 1/2-inch cubes. Place tuna cubes in a medium bowl and sprinkle with 1/4 tsp sea salt and 1/8 tsp black pepper; toss gently.

Make the marinade

In a small bowl combine 3 tbs soy sauce, 1 tbs sesame oil, 1 tbs rice vinegar, 1/2 tsp honey (or light brown sugar), 1/2 tsp Sriracha, 1 tsp toasted sesame seeds, 1 tbs thinly sliced green onion, 1/2 minced shallot (optional), and 1 tbs fresh lime juice. Whisk to combine.

Marinate the tuna

Pour the marinade over the diced tuna and gently fold to coat evenly. Let marinate in the refrigerator for 10–15 minutes (no longer than 30 minutes to preserve texture). Taste and adjust seasoning — add a pinch more salt or a splash more soy if needed.

Toppings & Mix-ins

Prepare toppings

While tuna marinates, dice 1 avocado, seed and dice 1/2 cup cucumber, shred 1/4 cup carrot, and have 1/2 cup cooked shelled edamame ready. Cut a nori sheet into thin strips. Measure out pickled ginger, furikake, microgreens, and crispy shallots if using.

Optional warm/cold prep

If you prefer edamame warm, briefly blanch in boiling water 1–2 minutes then shock in ice water. Keep all other toppings chilled until assembly.

Sauce / Drizzle

Prepare drizzles

If making spicy mayo: mix 3 tsp mayonnaise with 1 tsp Sriracha (adjust to taste). Measure 2 tsp unagi or sweet soy glaze and 1/4 tsp toasted sesame oil for finishing. Transfer sauces to squeeze bottles or small bowls for controlled drizzling.

Assemble & Garnish

Divide the seasoned warm rice between 2 bowls (approximately 1/2 cup cooked rice per serving if making 2 servings).

Spoon the marinated ahi tuna over the rice in an even layer.

Arrange avocado, cucumber, shredded carrot, edamame, pickled ginger, nori strips, and microgreens around or atop the tuna as preferred for color and texture.

Drizzle spicy mayo and unagi sauce over the bowl in a light zigzag. Finish with a small drizzle (1/4 tsp per bowl) of toasted sesame oil.

Sprinkle with extra toasted sesame seeds, 1 tablespoon thinly sliced green onions divided, and a pinch of furikake. Add crispy fried shallots if using and serve lime wedges on the side.

Serve immediately so the tuna stays fresh and the rice is warm.

Ahi Tuna Poke Bowl Recipe