Ahi Tuna Poke Bowl

Ingredients

• 12 oz sushi-grade ahi tuna, cubed
• 3 tablespoons low-sodium soy sauce
• 1.5 tablespoons sesame oil
• 1 teaspoon fresh ginger, grated
• 1 clove garlic clove, minced
• ½ tablespoon rice vinegar
• ¼ teaspoon sriracha
• 1 tablespoon sesame seeds (white and black)
• 2 cups sushi rice, cooked and warm
• ½ whole english cucumber
• 1 whole ripe avocado
• ½ sheet nori seaweed sheets
• 2 tablespoons pickled ginger
• ½ cup edamame, shelled and cooked
• 1 stalk green onion
• ½ whole lime

Instructions

1. 1

   In a small bowl, combine 3 tablespoons of low-sodium soy sauce, 1.5 tablespoons of sesame oil, 1 teaspoon of freshly grated ginger (use a microplane for fine texture), 1 minced garlic clove, 0.5 tablespoon of rice vinegar, and 0.25 teaspoon of sriracha. Whisk together until the sriracha dissolves completely — this creates a smooth, cohesive marinade with balanced salty, spicy, and nutty flavors.

2. 2

   Cut 12 ounces of sushi-grade ahi tuna into 3/4-inch cubes — uniform pieces ensure even marinating and consistent texture. Pat the cubes dry with paper towels first; removing surface moisture allows the marinade to adhere and flavor penetrate rather than sit on the surface.

3. 3

   Transfer the tuna cubes to a medium bowl and pour the marinade over them. Gently fold the tuna with a silicone spatula 3–4 times until all pieces are evenly coated. Let sit at room temperature for 5–10 minutes — longer marinating times can make delicate raw fish mushy, so stop here. Taste and adjust salt or heat as needed.

4. 4

   Halve the cucumber lengthwise, then slice each half diagonally into thin 1/8-inch half-moons — the angle creates more surface area for visual appeal and a cleaner bite than straight slices.

5. 5

   Halve a ripe avocado, remove the pit, and scoop the flesh into a small bowl. Gently mash with a fork, leaving some texture — you want creamy chunks, not guacamole. Squeeze a small amount of lime juice over it to prevent browning.

6. 6

   Slice 1 green onion (white and light green parts) into thin 1/8-inch rings on a bias. Stack the nori sheet on a cutting board and use scissors or a sharp knife to cut it into thin strips — you want 1/2-inch-wide pieces that add visual contrast without overpowering.

7. 7

   Divide the warm sushi rice between two bowls — use about 1 cup per bowl, creating a slight well in the center by pressing the rice gently with the back of a spoon. Warm rice activates the seasoning in the grains and makes a better base than cold rice.

8. 8

   Spoon the marinated tuna and its marinade into the center of each rice bowl — divide the poke evenly so both bowls get tuna and sauce. Arrange the cucumber slices, avocado, edamame, and pickled ginger in separate sections around the poke, creating visual zones of color and flavor.

9. 9

   Sprinkle 1 tablespoon of sesame seeds (use both white and black for visual contrast) evenly over each bowl. Scatter the nori strips and green onion rings across the top. Cut the lime half into two wedges and place one on the rim of each bowl — guests can squeeze it over just before eating to brighten the flavors.

Tools you’ll need

• small mixing bowl
• whisk
• microplane
• sharp knife
• cutting board
• medium mixing bowl
• paper towels
• silicone spatula
• kitchen scissors
• two serving bowls
• fork

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