Ahi Tuna Poke Bowl
After David and I met, he came to Toronto. From there, I went to his place in Vancouver then he took me to Hawaii! WOW! It’s was so magical! So far, we’ve been to Kauai and Oahu – and still have to visit Maui and the Big Island one day… maybe this year!
Hawaii is a place we’ve cherished ever since! Travelling there a few times and loving everything about it; the weather is great, the people are amazing, the energy is relaxed plus the food is delicious! I think of Lomi-lomi Salmon, Manapua, Huli Huli Chicken, Loco Moco, Saimin, a nice Pu Pu Platter with wings, crab Rangoon, beef teriyaki and egg rolls, and other incredible dishes including this popular one… Ahi Tuna Poke Bowl!
It’s so flavorful! I like making it because it’s ridiculously easy to make, very affordable especially when made at home and third… who doesn’t want a bowl of freshness?
I marinate the tuna pieces for about 45 to 60 minutes… it doesn’t need any longer. Marinating the fish adds more flavor as the acidity penetrates the flesh and breaks down the protein plus it helps to retain moisture.
&nbvsp;
While it’s chilling, I make a spicy mayo… well perhaps I should call it “zippy” instead. I use kewpie mayo and some sriracha, not a lot, about 1 teaspoon because I want some zip without overpowering the rest of the ingredients in the bowl. If you prefer “spicier” or milder, adjust it to your liking.
Why do I use kewpie mayo instead of a regular one? First, not all mayo’s are equal. The difference between Japanese and North American is simple; the Asian uses egg yolks while our western ones are using whole eggs. Not only does it make it somewhat sweeter but the texture is richer with a nice yellow color too. If the mayo is too thick, add a little lemon juice to thin it out. I love making sauces using kewpie especially for my Ahi Tuna Poke Bowl.
I use sushi rice which I don’t show how to cook. It’s basically 2 cups of uncooked rice in 2 ½ cups of water cooked for 12 minutes. It will give roughly 4 cups of cooked rice. Can you use jasmine instead? Absolutely but it takes a little longer to cook plus it’s a long grain. The reason why I love serving poke bowl with sushi rice is because it’s a staple in Japan plus it’s stickier… more appropriate for the dish!
I like to sprinkle my bowl with furikake which is a blend of sesame seeds, seaweeds, herbs, fish flakes and salt. This is a great Japanese condiment to use for miso soup, fried fish, onigiri or roasted vegetables. This all-purpose seasoning can be found in any Asian supermarket.
Ahi Tuna Poke Bowl is a lovely dish to have in your repertoire! Combined with rice, tuna, avocado, radishes, cucumber, edamame and pickled ginger, this easy Hawaiian dish is a meal to enjoy anytime. Make it as an appetizer or a main course… either way, this is a great classic everyone will love!
Bon Appétit!
Here are more incredible fish recipes for you to try…
– Grilled Marlin Steaks
– Tuna Tataki with Avocado Slaw
– Vietnamese Summer Rolls
– Ceviche de Pescado – Fish Ceviche
– Red Snapper en Papillote
– Sole Almondine
– Tarragon Limoncello Halibut
and for even more fish recipes, click on this link… Recipe Category • Fish & Seafood
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Ahi Tuna Poke Bowl
Hover to scale
Ingredients
MARINADE
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. sesame oil
- 1/2 tbsp. ponzu sauce
- 1/2 tbsp. honey tips & tricks
- 1/2 tbsp. ginger, minced
- 1 tsp. sriracha sauce
- 2 large green onions, sliced
- 1 lb. sushi-grade ahi tuna, cubed into 1/2-inch
SPICY MAYO
- 1/3 cup kewpie mayo
- 1 tsp. sriracha sauce, or to taste
BOWL
- 4 cups sushi rice, cooked
- 1 large avocado, stone removed, peeled and diced tips & tricks
- 1 tbsp. freshly squeezed lemon juice (substitute lime) tips & tricks
- 1/3 cup radishes, quartered
- 1 cup cucumber, peeled and diced
- 1 cup edamame, shelled
- 1/4 cup pickled ginger see Recipe
- 2 tbsp. furikake seasonings
- 1 tbsp. sesame seeds, toasted
- 1/2 cup green onions, sliced
Directions
- In a medium bowl, add soy sauce, sesame oil, ponzu sauce, honey, ginger and sriracha. Whisk until blended.
- Add green onions and tuna cubes; gently toss. Cover and transfer to the fridge to chill for 45 to 60 minutes.
- In a small bowl, add kewpie mayo and sriracha to taste; stir until smooth and set aside.
- In a small bowl, combine avocado and lemon juice; toss to coat and set aside.
- To assemble the dish, add sushi rice and top with marinated tuna, Add avocado cubes, radishes, cucumber, edamame and pickled ginger.
- Sprinkle on some furikake, sesame seeds and top with green onions. Serve immediately.
Don't forget to rate and comment on this recipe!
