This amazing homemade Poke Bowl recipe is my take on the Hawaiian favorite! It includes coconut rice, fresh ahi tuna in a simple marinade,, delicious toppings and a drizzle of Sriracha aioli. It’s as tasty as it is healthy!

If you love “bowls” as much as I do, try my Buddha Bowls, Bibimbap, or Chicken Shawarma Bowls.

A homemade poke bowl with marinated ahi tuna, coconut rice, edamame, mango, cucumber and avocado.

I can’t contain my excitement in sharing this Poke Bowl recipe because this is the type of meal I could eat every single day! It’s so fresh and flavorful and best of all, it’s EASY and FAST to make! Considering that Sushi is my all-time favorite food, you can guess how much I love this recipe!

What is a Poke Bowl?

A Poke Bowl (pronounced “poe-kay”) is a Hawaiian rice bowl that has raw fish, usually tuna, served on top of rice, vegetables, and other toppings. I think of it like deconstructed sushi, with lots of delicious toppings!

Ingredients Needed:

  • Ahi Tuna: I bought mine from a seafood restaurant counter but a specialty fish market or specialty grocery stores should have good quality as well! Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it’s the star of the show!
  • Coconut Rice: My easy coconut rice takes just minutes to make and can be done on the stovetop or Instant Pot!
  • Sriracha Aioli: A quick sauce made with mayo and sriracha that is easy to throw together and takes these bowls to the next level!
  • Toppings: Jicama, english cucumber, mango, edamame, avocado, macadamia nuts, sesame seeds.

How to make Poke Bowls:

Cook the coconut rice.

Cooked coconut rice in a serving bowl.

Cut ahi: Pat it with paper towels, then use a sharp knife to neatly cut into small, ½ inch cubes.

Marinate: Combine tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) in a bowl. Add ahi and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowls.

Chopped ahi tuna in a marinade for poke bowls.

Make Sriracha aioli by combining all ingredients in a bowl. Set aside.

Prep Toppings: cook edamame, if needed, and chop the cucumber, jicama, mango, avocado and nuts.

Chopped ingredients for poke bowls, including jicama, mango, avocado and cucumber.

Assemble: Add a big scoop of coconut rice to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado.

Garnish bowls with chopped macadamia nuts, remaining scallions and a generous drizzle of sriracha aioli.

Close up of a poke bowl with sriracha aioli drizzled on top.

Recipe Variations:

  • Ahi Substitutions: Try using salmon, yellowtail, crab, cooked shrimp, or cooked chicken. When using raw fish, always make sure it’s sushi-grade!
  • Vegetarian Poke Bowl: Leave out the meat (or sub tofu) and throw in some extra veggies!
  • Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.

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Recipe

A homemade poke bowl with marinated ahi tuna, coconut rice, edamame, mango, cucumber and avocado.
Prep 30 mins
Total 30 mins
Add to Meal Plan

Equipment

Ingredients
 
 

For the Ahi Poke:

  • 12-16 ounces sushi-grade ahi tuna (about two steaks)
  • 3 Tablespoons low sodium tamari or soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/8 teaspoon ground ginger
  • 3 scallions , finely chopped

For the bowls:

  • 1 batch Coconut Rice*
  • 1 small chunk Jicama or daikon , peeled and sliced
  • ½ of a English cucumber , chopped into small cubes
  • 1 mango , peeled and chopped into small cubes
  • 1 cup shelled, cooked edamame
  • 1 large avocado , peeled and chopped
  • 2/3 cup macadamia nuts , roughly chopped
  • 1 teaspoon sesame seeds , for garnish (or use or everything bagel seasoning)

Sriracha aioli

  • 1/2 cup mayonnaise
  • 1 clove garlic , minced
  • 1 teaspoon lemon or lime juice
  • Dash sea salt
  • 1-2 teaspoons sriracha , or more to taste

Instructions
 

  • Coconut Rice: cook a batch on the stove, in a rice cooker, or instant pot.
  • Make ahi marinade: Add tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) to a bowl and mix to combine.
  • Prepare Ahi: Pat ahi dry with a paper towel, then use a very sharp knife to neatly cut into small, ½ inch cubes. Add to bowl with marinade and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowl toppings:
  • Make Sriracha Aioli by combining all ingredients in a bowl. Set aside.
  • Prep and chop toppings: jicama, cucumber, mango, edamame, avocado, and macadamia nuts.
  • Assemble: Add a big scoop of coconut rice to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado.
  • Garnish bowls with chopped macadamia nuts and a generous drizzle of sriracha aioli (I like to add the sauce to a small ziploc bag, cut one corner off, then drizzle nicely over the bowls).

Notes

Ahi tips for buying: I buy mine from a seafood restaurant counter but a specialty fish market or specialty grocery stores should have good quality as well! Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it’s the star of the show!
Variations: 
  • Fish: Can substitute salmon, yellowtail, crab, tofu, or cooked chicken.
  • Vegetarian Poke Bowl: Leave off the ahi (or sub tofu) and throw in some extra veggies!
  • Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.

Nutrition

Calories: 303kcalCarbohydrates: 18gProtein: 22gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 29mgSodium: 824mgPotassium: 629mgFiber: 5gSugar: 9gVitamin A: 2081IUVitamin C: 24mgCalcium: 49mgIron: 2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Yum!! My wife is on an extremely limited diet, and this happens to be one of her favorite meals. I have tried your recipes (I added more proteins) and found them absolutely delicious!
    Thank you very much 🤙🏼🙏