Ahi Tuna Poké

Hawaiian Ahi Tuna Poke recipe with avocado over white rice with chopsticks.

Feel free to experiment with what other toppings you put on your poke bowl, I love adding edamame, crispy onions, cilantro or sriracha mayo.

Course Main Course

Cuisine Hawaiian

Prep Time 10

Cook Time 0

Servings

Calories 497kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

Try adding favorites like edamame, mango, crispy onions, fried shallots, macadamia nuts, furikake, chili oil, pickled ginger, and seaweed salad for unique flavor combinations!

Nutrition