Ahi Tuna Poké
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If there’s one thing I never pass up, it’s raw fish, and ahi tuna poke is at the top of the list. Fresh, sushi-grade ahi tuna is the star here, and when you’re working with raw fish, quality matters. Always buy from a trusted fishmonger and pay attention to freshness, because a great poke bowl starts with pristine tuna. This ahi tuna poke is simple, fresh, and endlessly customizable, perfect for an easy meal that still feels special. This recipe is made with a simple and classic shoyu (soy sauce)-based sauce. After that it’s all about balance and texture—think sliced sweet onions, edamame, crispy onions, fresh cilantro, or a drizzle of sriracha mayo to make it your own.
If you’re a fan of salmon, I recommend this salmon poke with a creamy togarashi sauce! If you’re looking for a version that’s great for serving as an appetizer, try this rice chips with garlic gochujang tuna recipe.
What is Poke?
The Hawaiian favorite translates to “cut fish”. Read more about a trip I took to Oahu, Hawaii and all the places I ate. Diced pieces of raw fish or seafood are tossed in sauce (typically a shoyu sauce made from soy sauce and sesame oil with green onions. Some add sliced onions and other favorite toppings and serve it over warm rice. While this recipe is not traditional since it has other toppings along with the fish, it’s one of my favorite ways to serve it.
Using Raw Fish
Ask your fishmonger for sushi grade fish, they should be able to provide much more information about whether their fish can be eaten raw.
While it can seem intimidating since you are working with raw fish as long as you buy fresh high-quality ingredients there is no reason for it to be daunting. I have an ongoing love for raw fish, especially salmon and tuna, and this satisfies my cravings in the comfort of my own home. Check out my tips for an at home hand roll bar or my recipe for spicy salmon tartare.
Key Ingredients in This Recipe
- Ahi tuna – The best way to tell the freshness of the fish is by the smell. It shouldn’t smell overwhelmingly fishy. It should have a fairly firm texture and look deep red to pink in color.
- Sushi rice – I use short-grain Japanese sushi rice to make this recipe. The plump grains stick together well. The rice should be warm and the fish should chilled.
- Rice vinegar – Rice vinegar is made from fermented rice and is less acidic than many other vinegars.
- Soy sauce – I typically use low sodium soy sauce and then season the dressing as needed with salt. I like the ability to control the salt levels depending on personal preference.
A full ingredient list with exact amounts can be found in the recipe card below.
Where to Buy Sushi Grade Fish
- At your local fish market. Many fish markets offer selections of fresh fish like tuna or salmon that can be used for this. Then, ask your fishmonger for more advice! They are a great resource.
- At a Japanese market. Many markets sell pre-packaged cuts of sushi-grade tuna in the refrigerated section. This keeps it easy for use in this recipe!
- Buy online. So, if you don’t have a place to buy fresh high-quality fish locally, I recommend ordering online. There are plenty of places where you can get fish shipped quickly – I particularly like Honolulu Fish Co. also available on Goldbelly.
Swaps and Substitutions
- Protein: Swap sushi-grade ahi tuna for another fish like salmon or yellowtail, cooked shrimp, or tofu.
- Soy sauce: Use tamari for gluten-free or coconut aminos for a slightly sweeter option.
- Sesame oil: Avocado oil works if you’re out of sesame oil or want a milder flavor.
- Acid: Try replacing the rice vinegar for a citrus like lime juice or lemon juice.
- Base: Serve over brown rice, cauliflower rice, or mixed greens instead of sushi rice.
- Toppings: Try adding favorites like edamame, mango, crispy onions, fried shallots, macadamia nuts, furikake, chili oil, pickled ginger, and seaweed salad.
How to make a poke bowl (Step-by-step photos)
Place the sushi rice in a fine mesh strainer and run cool water over the rice until the water runs clear. In a saucepan or rice cooker combine the rice and 2 cups of water.
Simmer until all the water is absorbed and the rice is cooked, about 15 minutes. Fluff with a fork and gently mix in remaining rice vinegar and mirin.
Cut the ahi tuna into ½-inch cubes. In a large bowl whisk together the sesame oil, soy sauce, 1½ teaspoons of the rice vinegar, sriracha, green onions and sesame seeds.
Gently toss with the tuna and onion (if using). Cover the bowl with plastic wrap. Refrigerate the poke until ready to serve.
Divide the warm rice into serving bowls. Top with scoops of the chilled poke and avocado and serve.
FAQ – Frequently Asked Questions
Poke is pronounced phonetically as po-kay not like pokémon.
The Hawaiian favorite translates to “cut fish”. Diced pieces of raw fish or seafood are tossed in sauce (typically a shoyu sauce made from soy sauce and sesame oil with green onions and/ or sliced sweet onions over warm rice.
Other favorite poke toppings include: edamame, mango, crispy onions, fried shallots, macadamia nuts, furikake, chili oil, pickled ginger, and seaweed salad.
You can often find sushi-grade tuna at Japanese or specialty fish markets, Whole Foods, or online seafood retailers that offer sashimi-grade options.
Other Recipes to Try
If you enjoy this poke recipe, I recommend checking out some of these recipes made with raw fish:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Ahi Tuna Poké
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Ingredients:
- 1 cup short-grain sushi rice
- 3 teaspoons rice vinegar, divided
- 1 teaspoon mirin
- ½ pound sushi grade Ahi tuna
- ¼ cup thinly sliced sweet yellow onion (optional)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha
- 2 tablespoons thinly sliced green onions
- 1 teaspoon black and white sesame seeds
- 1 medium avocado, pit removed and thinly sliced
Instructions:
- Place the sushi rice in a fine mesh strainer and run cool water over the rice until the water runs clear. In a saucepan or rice cooker combine the rice and 2 cups of water.
- Simmer until all the water is absorbed and the rice is cooked, about 15 minutes. Fluff with a fork and gently mix in 1½ teaspoons of rice vinegar and mirin.
- Cut the ahi tuna into ½-inch cubes.
- In a large bowl whisk together the sesame oil, soy sauce, the remaining 1½ teaspoons of rice vinegar, sriracha, green onions and sesame seeds.
- Gently toss with the tuna and onion (if using). Cover the bowl with plastic wrap. Refrigerate the poke until ready to serve.
- Divide the warm rice into serving bowls. Top with scoops of the chilled poke and avocado and serve.
Notes:
Nutrition:
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Made this for dinner tonight! It was super easy and delicious. We will definitely be making this again!
I didn’t think I could get good Poke in Alabama, but with this guide I had the confidence and the know-how! Following this guide and preparing your own Poke should be a requirement for manhood…
This recipe was amazing. My relatives and I were complaining about how much we have to pay for Poke in the pacific northwest and I thought – why not make it? I found your recipe and made it for all of us and it was a huge hit! I plan on spicing it up a bit and adding wasabi mayo. Don’t think we’ll be buying it anymore. Thanks!
Thank you Amber!! I am so glad you enjoyed it!
Quickly becoming my go to! I love not having to turn on the stove to make this for dinner. If you get great quality ingredients you are all set. The sauce that you toss the tuna in is SO GOOD and that is an understatement- it’s got a little nutty flavor from the sesame oil and the all mixed together it’s just delicious. I also added edamame to the tuna mix to get some greens in.
So glad you liked this recipe – it’s one of my favorites! And perfect for a hot summer too since you don’t have to turn on the stove!
I was given some tuna freshly caught. I put it in vacuum seal bags and froze it. How long is it ok in the freezer before it has to be eaten? I plan on eating it raw so I don’t want to mess it up.
It can keep frozen for 2 to 3 months! And freezing it will also kill any bacteria! What a nice present to get!!
Hawaii with Love of Poke.. I like to add more of the soy sauce and sesame oil with red pepper flakes, I love your recipes.
Dennis from Hawaii
Thank you so much for sharing! Happy holidays!
I love this recipe! We make it two or 3 times a month. I double the sauce recipe because I love the taste of it on the tuna.
Perfect homemade poké. Super easy sauce but exactly what you’d get from a high quality poké establishment 10/10
So happy to hear it!!
What the frick man!?! Why is this better than our local poke place? I tried challenging myself this hump day to make my own poke bowls and after getting all the ingredients together I was relieved at how fast and easy this dish was to whip together! I paired it with the creamy salmon poke recipe and I felt like I was back on the Big Island! Does aloha also mean fricken delicious because gosh this was so so good!! More Poke recipes please!
Thanks for sharing Ian! So glad you enjoyed the recipe!
As a self-diagnosed Poké addict, this recipe is one of the best