Hawaiian Ahi Poke Bowl
Fresh ahi tuna marinated in soy and sesame, served over rice with crisp toppings. Ready in 15 minutes—no cooking required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- ¾ lb sushi-grade ahi tuna
- 1.5 cups cooked sushi rice or white rice
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 sheet nori seaweed sheets
- ½ whole cucumber
Instructions
- 1
Cut the ahi tuna into 1-inch cubes by placing the block on a cutting board, holding it steady with one hand, and slicing straight down through the flesh to create 1-inch-thick slabs, then turning the block 90 degrees and slicing again to create cubes.
- 2
Pour 3 tablespoons of soy sauce and 1 tablespoon of sesame oil into a medium bowl, then place the tuna cubes in the bowl and stir gently with a spoon until all pieces are coated.
- 3
Set the marinating tuna aside at room temperature while you prepare the other components, about 5 minutes.
- 4
Place the cucumber on a cutting board and slice it lengthwise into thin half-moons about 1/4 inch thick, cutting from the tip to the root end.
- 5
Use a sharp knife to slice the nori seaweed sheet into thin strips about 1/4 inch wide by cutting straight across the sheet.
- 6
Divide the cooked rice between two bowls, spooning about 3/4 cup into each bowl and pressing gently to form an even base.
- 7
Spoon the marinated tuna cubes and all the marinade liquid directly onto the center of each rice bowl, piling it in a small mound.
- 8
Arrange the cucumber slices in a neat line on one side of the tuna, fanning them slightly as you lay them down.
- 9
Scatter the nori strips over the top of each bowl in a light, even layer, letting some strips fall to the sides.
Tools you’ll need
- cutting board
- sharp knife
- medium bowl
- spoon
- two serving bowls
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