Hawaiian Style Ahi Tuna Poke Bowl

What is Hawaiian Poke?

Hawaiian poke, commonly referred to as “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 dish’s preparation. It originated from early Hawaiian fishermen eating freshly caught fish, served raw and seasoned with sea salt, seaweed, and whatever 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 like Whole Foods or from a local fishmonger. Be sure to purchase only from reputable vendors or stores that carry sushi-grade fish. If you buy frozen tuna, the safest way to thaw it is to thaw it 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, such as a cutting board, and pat it dry 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 salty (think ocean water, not table salt). It adds a jolt of umami flavor to sauces. There isn’t a good substitute because of the uniqueness of oyster sauce and its availability.
• 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. You can add more or less 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 with 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. Opt for a Japanese-style soy sauce, such as Kikkoman, for the most authentic taste. 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, including the exact ingredients, in the recipe card below.

Pro-tip: The ahi tuna steaks you purchase at grocery stores should only be eaten raw if labeled as sushi or sashimi. When in doubt, ask someone at the fish counter.

1. Prepare the Tuna: Pat the ahi tuna dry and neatly cut it into small, bite-sized 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