Hawaiian Style Ahi Tuna Poke Bowl

What is Hawaiian Poke?

Hawaiian poke, commonly referred to as simply “poke” (pronounced poh-key), is a traditional Hawaiian dish that has gained popularity worldwide. The word “poke” means “to slice” in Hawaiian, which describes the preparation of the dish. Originating from early Hawaiian fishermen eating freshly caught fish that was served raw and seasoned with sea salt, seaweed, and anything else they had on hand. It consists of diced, raw fish (typically yellowfin tuna or salmon) marinated in a soy sauce-based mixture. Shoyu poke is essentially the same as Hawaiian poke. Shoyu is a type of soy sauce, specifically a Japanese-style soy sauce.

Key Ingredients and Substitutions

This poke bowl recipe is a raw fish dish so use only the highest quality ingredients.

The complete ingredient list and measurements are listed in the printable recipe below.

• Ahi Tuna: The tuna in this poke is raw so only use sushi-grade tuna (or saku maguro). We buy our tuna at a local high-end grocery store but you can also find it at stores such as Whole Foods or a local fishmonger. Be sure to purchase only from reputable vendors or stores that carry sushi-grade fish. If you buy your tuna frozen, the safest way to thaw it is overnight in the refrigerator the night before. It should be kept chilled until it is ready to be prepared and served. Once the tuna has thawed use a clean, dry surface, like a cutting board, and pat dry the tuna with clean paper towels.
• Rice: We used jasmine rice for our poke bowls but feel free to substitute basmati or another long-grain brown or white rice.
• Oyster Sauce: Despite the name (and ingredient) it doesn’t taste like oysters. It is a little sweet and a little salty (think ocean water, not table salt). It adds a jolt of umami flavor to sauces. Because of the uniqueness of oyster sauce, and its being readily available, there really isn’t a good substitute.
• Chili Garlic Sauce: Thicker and chunkier than Sriracha sauce, it adds a little spice to the poke bowl. If you prefer it spicy sriracha is an easy substitute and you can add less or more depending on your heat preference.
• Sesame Oil: Light color sesame oil is made from raw sesame seeds and has an earthy, nutty flavor. Dark sesame oil is made from toasted sesame seeds and has a thicker consistency and more pronounced flavor. For this recipe use dark sesame oil.
• Soy Sauce (or Shoyu): Adding a sweet, salty, umami flavor to the dish soy sauce is a do not skip ingredient in the poke marinade. To get the most authentic taste opt for a Japanese-style soy sauce such as Kikkoman. Tamari is a good substitute and doesn’t contain wheat for anyone following a wheat or gluten-free diet.

How to Make Ahi Tuna Poke Bowls

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: The ahi tuna steaks that you purchase at grocery stores should only be eaten raw if they are labeled as sushi grade or sashimi grade. When in doubt ask someone at the fish counter.

1. Prepare the Tuna: Pat the ahi tuna dry and then neatly cut it into small bite-size 1/2-inch cubes with a sharp knife. Place the tuna in a medium bowl and add the soy sauce, oyster sauce, sesame oil, chili garlic sauce, and green onions. Toss well to coat, cover, and refrigerate for 1 hour.

2. Cook the Rice: While the tuna is marinating cook the jasmine rice according to the package instructions. Allow rice to cool for 5-10 minutes so it doesn’t scorch the tuna.

3. Serve: To assemble the bowls, scoop half the warm rice into a bowl then top with half the marinated tuna, slices of avocado, seaweed salad, or microgreens, then sprinkle some white and black sesame seeds over the top. Repeat with the second bowl. Serve poke bowls immediately.

Recipe Tips and Notes

• You should only use sushi-grade tuna since it is being eaten raw.
• Keep raw tuna refrigerated until ready to be prepared.

Frequently Asked Questions