Fresh Tuna Poke Bowl Recipe (Hawaiian Style Ahi Poke)
“Good poke starts with the freshest tuna you can find.”
Poke can go a couple different directions, and that is part of what makes it so good.
Some people like to keep it simple. Fresh tuna, a clean Hawaiian-style marinade, warm rice, and maybe a little sesame and green onion on top. Let the fish do the talking.
Others like a loaded bowl. Mango, avocado, cucumber, carrots, radish, cilantro, furikake, maybe a little miso mayo. Same foundation, just built out with more color, texture, and crunch.
This recipe starts with the base we come back to most often: fresh tuna, soy sauce, sesame oil, green onion, seaweed, macadamia nuts, ginger, and a little heat. It has that Hawaiian inspired feel, but you can finish it however you like, depending on your mood and what is in the kitchen.
This is one of those meals that always feels clean and bright after a long day on the water. When someone lands a good fish, there is usually plenty to go around, and making poke bowls for the crew becomes part of the celebration. A couple of cutting boards on the counter, everyone hanging around the kitchen, and fresh tuna getting diced up while the rice cooks.
Bluefin is hard to beat. Albacore and yellowtail are great alternatives. The key is freshness. If you are buying the fish, make sure it is sushi grade and as fresh as possible. Give it a quick sniff. Quality tuna should smell clean, never fishy. If it does, no bueno.
Poke Ingredients
- 1 pound sushi grade tuna (bluefin, albacore, or yellowtail)
- 1/3 cup sliced green onions
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons crushed roasted macadamia nuts
- 1 tablespoon crumbled dried seaweed
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes
- Kosher salt to taste
This recipe makes enough poke for about three people, especially if you serve it over rice and finish it your own way.
Keep it simple: serve over warm rice with sesame seeds and a little extra green onion.
Load it up: add toppings like mango, avocado, cucumber, carrots, radish, cilantro, furikake, or a little miso mayo.
The Cut
Start with the freshest tuna you can find and cut it into roughly 3/4 inch cubes. Try to keep the pieces even so the marinade coats everything well and the bowl eats clean.
The Mix
In a large bowl combine the green onions, soy sauce, sesame oil, macadamia nuts, seaweed, ginger, red pepper flakes, and salt. Add the tuna and toss gently until evenly coated.
Cover and refrigerate for about 2 hours so the flavors settle into the fish. You do not need to overdo it. The goal is to complement the tuna, not bury it.
Build Your Bowl
Once the poke is ready, give it a quick stir and serve it over warm sushi rice.
If you are in the simple camp, finish with toasted sesame seeds, a little extra green onion, and maybe a pinch of furikake.
If you like a loaded bowl, this is where you can have some fun. Mango adds sweetness, avocado brings richness, cucumber keeps it crisp, carrots and radish add crunch, and cilantro brightens everything up. A little miso mayo on top is not traditional, but it works.
There is no wrong move here. Start with good fish and a clean marinade, then build the bowl the way you like it.
Storage
Poke is best eaten fresh. We usually do not cut up more fish than we can eat that day. If you do store it in the refrigerator, enjoy it within 24 hours max.
Fresh fish, simple ingredients, and good company in the kitchen. That is the best way to enjoy a proper poke bowl, whether you keep it simple or pile it high.
Chef Wear
Poke tastes better in Uroko Tuna Apparel. Uroko designs pull from the fish we chase and the meals that follow.
