The day that I was introduced to Ahi Poke Bowl was a day that changed the course of my life forever.
Just kidding, but I do freaking love that place. And this Ahi Tuna Poke Bowl is most definitely inspired by that little food bungalow of flavor love.
After eating numerous poke bowls, the genius idea to make my own Ahi Tuna Poke Bowl at home dawned on me. I mean, I do it with everything else. Now, I know the thought of raw fish can give some people the heeby-jeebies. Relax, as long as your purchasing your fish from a credible source, you should be fine. I always be sure to buy the previously frozen though just to be extra safe.
As you can see below, I cut up the fish into about a medium-large dice for the Ahi Tuna Poke Bowl. I like the fish pieces to be a little bit smaller for textural reasons, but you do you. Right after I cut it up, I do let it marinate in it’s seasonings for about 15-20 minutes. This is generally the amount of time the rice takes to cook.
Fish is always a good idea, especially this Ahi Tuna Poke bowl.
Well, in my house it is. I eat fish at least once a week. You can probably tell that even in the young age of my blog, that I love sea creatures. There is just so much you can do with our finny friends. And boy, do I love variety that comes along with it. Not to mention the fact that it is lean protein, obviously the best kind of protein. Per 3 ounces of Ahi Tuna there is almost 25 grams of protein and only 110 calories. So yes, eat this Ahi Tuna Poke Bowl often.
Oh yea, I almost forgot. This Ahi Tuna Poke Bowl masterpiece only took 30 minutes to whip up. So eat it for lunch, eat it for dinner, hell- eat it for linner. We don’t judge.
Ahi Tuna Poke Bowl
- 1/2 cup, Short Grain Rice
- 1 cup, Water
- 6 oz, Ahi Tuna, raw medium-large diced
- 1.5 tsp, Garlic, minced
- 1.5 tsp, Ginger, minced
- 2 tbsp, Soy Sauce
- .5 tbsp, Rice Vinegar
- 1 tsp, Agave Nectar
- 1 tsp, Sesame Oil
- 2 tbsp, Red Onion, thinly sliced
- 1/4 cup, Green Onion, Sliced, Then divide amount in half
- 2 Radishes, thinly sliced
- 1/4 cup, Cucumber, cut into coins and then quartered
- 1 Avocado, diced
- 1 tbsp, Sesame Seeds
- Salt- To taste (be careful, soy sauce is pretty salty already, you may not need to add any)
- Optional: Wasabi Paste, Chili Garlic Sauce
Cook rice in rice cooker according to directions
Combine tuna, salt, oil, vinegar, soy sauce, agave nectar, garlic, ginger, 1/2 of green onion, 1/2 sesame seeds, red onion, and stir to combine set aside in fridge to marinate
Once rice is cooked, top with marinated tuna mixture
Top with radish, remaining green onion and sesame seeds, avocado, and cucumber
I added extra soy sauce, wasabi paste, and chili garlic paste