Ahi Tuna Poke Bowls
- 20m Prep Time
- 0sCook Time
- 20m Ready In
Ahi tuna poke bowls feature marinated raw tuna over rice, topped with pickled cucumbers and avocado. This Hawaiian dish is fresh, flavorful, and ready in 20 minutes.
Ingredients
- 9.86 ml low-sodium soy sauce
- 9.86 ml toasted sesame oil
- sweet onion thinly sliced
- 1 scallion thinly sliced
- Kosher salt
- 227 g fresh ahi tuna cut into 1-inch cubes
- 0.5 Persian cucumber thinly sliced
- 7.39 ml rice vinegar
- sugar
- 2.46 ml black sesame seeds
- 0.5 ripe avocado halved
- Cooked rice
Nutrition (per serving, estimated)
Estimated based off 6 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 67 mg
- Iron: 2.69 mg
- Magnesium: 52.2 mg
- Phosphorus: 132 mg
- Potassium: 497 mg
- Zinc: 1.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml low-sodium soy sauce
- 9.86 ml toasted sesame oil
- Kosher salt
- 7.39 ml rice vinegar
- sugar
- 2.46 ml black sesame seeds
- Cooked rice
Prepare
- sweet onion, thinly sliced
- 1 scallion, thinly sliced
- 227 g fresh ahi tuna, cut into 1-inch cubes
- 0.5 Persian cucumber, thinly sliced
- Halve 0.5 ripe avocado
Let's Cook
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Step 1.
In a large bowl, whisk together 2 teaspoons low-sodium soy sauce, 2 teaspoons toasted sesame oil, ⅛ thinly sliced sweet onion, 1 thinly sliced scallion, and a pinch of kosher salt. Add 8 ounces fresh ahi tuna cut into 1-inch cubes and toss to coat. Refrigerate the tuna mixture until ready to use.
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Step 2.
In a small bowl, toss ½ thinly sliced Persian cucumber with ½ tablespoon rice vinegar, ⅛ teaspoon sugar, ½ teaspoon black sesame seeds, and a pinch of kosher salt. Let stand for 5 minutes to lightly pickle.
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Step 3.
While the cucumbers marinate, halve ½ ripe avocado and remove the pit. Slice or scoop the avocado flesh.
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Step 4.
To serve, divide cooked rice between two bowls. Top with the marinated tuna, pickled cucumbers, and avocado. Sprinkle with additional black sesame seeds if desired.