This amazing homemade Poke Bowl 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.
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).
Video
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.