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Bowl of ahi poke with diced tuna, sesame seeds, green onions, and rice

Hawaiian Ahi Poke Recipe

Fresh ahi tuna, simple seasonings, and crisp toppings create a classic Hawaiian poke bowl packed with clean flavor and satisfying texture.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 oz sushi-grade ahi tuna cut into ¾ inch cubes
  • 2 cups cooked jasmine rice warm or chilled
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp honey
  • 2 tsp sesame seeds
  • 2 green onions thinly sliced
  • ½ cup diced cucumber
  • ½ avocado sliced
  • 1 tsp grated fresh ginger
  • ½ tsp crushed red pepper flakes optional
  • ¼ cup seaweed salad optional

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Medium mixing bowl
  • Measuring spoons
  • Rice cooker or saucepan for rice if used as base
  • Serving bowls

Method
 

  1. Place cooked rice into two serving bowls. Allow rice to cool slightly if freshly cooked.
    Add cubed ahi tuna into a medium mixing bowl.
    Pour soy sauce, sesame oil, rice vinegar, honey, and grated ginger over tuna.
    Two bowls of freshly cooked white rice on a wooden surface
  2. Stir gently until tuna pieces coat evenly with seasoning.
    Add sliced green onions and sesame seeds. Mix again with a light hand.
    Spoon seasoned tuna mixture over rice in each bowl.
    Cubed ahi tuna in a bowl with soy based sauce and sesame seeds
  3. Arrange cucumber, avocado slices, and seaweed salad around tuna.
    Sprinkle red pepper flakes for mild heat if desired.
    Enjoy immediately for best taste and texture.
    Ahi poke bowl with diced tuna, cucumber, avocado, herbs, and rice

Video

Notes

Nutrient Amount (Per Serving)
Serving Size 420 g
Calories 320 kcal
Carbohydrates 28 g
Protein 32 g
Fat 11 g
Saturated Fat 2 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 720 mg
Potassium 620 mg
Fiber 3 g
Sugar 5 g
Vitamin A 620 IU
Vitamin C 8 mg
Calcium 48 mg
Iron 2.4 mg

Cooking Tips

  • Sushi-grade tuna remains essential for safe raw preparation. Purchase fish intended for raw dishes.
  • Clean knife cuts keep tuna cubes smooth and attractive.
  • A chilled bowl helps maintain fresh texture during warm weather.
  • The amount of soy sauce can be adjusted based on salt preference.
  • Macadamia nuts or crispy onions add a pleasant crunch.
  • Brown rice or cauliflower rice works well as an alternative base.