Homemade Ahi Tuna Poke Bowls

mains recipes Mar 13, 2019

There are few dishes I find more refreshing than poke. With almost endless topping options and full of flavor, these colorful bowls are always the solution when I’m craving some Asian-inspired goodness.

I’m lucky to have many incredible poke options here in Austin, particularly the new Malibu Poke which recently opened downtown. Yet personally, I was always under the assumption that poke was difficult to make and a dish I could only enjoy while dining out. But after repeatedly passing by the sashimi freezer in the grocery’s seafood section, I began to wonder, “how hard can it be?”.

These Homemade Ahi Tuna Poke Bowls take little time to put together and require zero cooking. You can customize your bowl completely to your taste with a variety of herbs, fruits, veggies and other toppings. The options are limitless, so feel free to get creative, and use as many or few of my suggestions as you please.

Likewise, the ahi tuna can easily be substituted with sashimi-grade salmon if you prefer. Just be aware of the quality of fish you purchase! I recommend Sushi at Home sashimi both for its freshness and ease. It comes pre-packaged in the freezer section at many grocery stores nationwide (I found it at Whole Foods). Their fish is incredibly fresh plus free of antibiotics, preservatives and artificial colors.

Though they taste like a tropical vacay, perhaps the best part of the easy poke bowls is just how dang healthy they are! Ahi tuna is packed with tons of essential nutrients such as selenium, B-vitamins, phosphorus, potassium and vitamin-D. And not to mention it’s extremely high in protein to fill you up and keep you going. The variety of other ingredients I used also add a burst of antioxidants, vitamins, minerals and healthy fats.

I promise you’ll be shocked by how easily these restaurant-worthy poke bowls come together, so don’t miss out as long as I did to give them a try in your own kitchen. You’ll quickly see for yourself that this easy, nutritious meal is just as tasty and satisfying as it is beautiful!


 YIELDS2 Servings
 PREP TIME20 mins TOTAL TIME20 mins



  •  1  package sashimi-style yellowfin tuna (I used Sushi at Home)
  •  1  bag cauliflower rice
  •  1  small cucumber, thinly sliced
  •  ¾ cup mango, cubed
  •  ¾ cup carrots, cut into matchsticks
  •  1  avocado, sliced
  •  1  jalapeño, finely chopped (optional)
  •  ¼ cup scallions (green onion), sliced
  •  ¼ cup cilantro
  •  4  lime wedges for plating
  •  pinch of sesame seeds
Asian Vinaigrette
  •  3 tbsp rice wine vinnegar
  •  2 tbsp coconut aminos (or GF soy sauce)
  •  2 tbsp hot sesame oil
  •  juice of 2 limes
  •  1 tsp ginger, grated
  •  1 tsp garlic, finely minced
  •  1 tbsp honey (optional for added sweetness)


Steam cauliflower rice according to package directions.

*Note* Feel free to sub for white or brown rice if you prefer!

Completely thaw ahi tuna if frozen and cut into 1/2 to 3/4-inch cubes.
In two bowls, divide cauliflower rice and lay as the base.
On top of cauliflower rice, add cubed tuna, cucumber, mango, carrots and avocado. Top with jalapeño, scallions, cilantro, sesame seeds and lime wedges.
For the Asian Vinaigrette, add all ingredients in a bowl and whisk until well combined. Alter to taste, and feel free to add neutral oil if it's a little strong.
Pour vinaigrette over your bowls. Serve with kimchi and pickled ginger.


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