Fresh Ahi Tuna Poke Bowls (Easy, Healthy, and Customizable)
This fresh ahi tuna poke bowl recipe is one of my favorite ways to enjoy seafood — especially when I’m lucky enough to get fresh, line-caught ahi tuna from a friend’s fishing trip. It’s simple, flavorful, and perfect for a light, healthy meal.
The base can be served over white rice or greens for a low-carb and grain-free option. And if you’re fully plant-based, you can try my vegan poke recipe made with watermelon for a delicious alternative.
These homemade poke bowls are fresh, gluten free, easy to customize, and full of island-inspired flavor — perfect for anyone who loves healthy seafood recipes with a plant-based twist.
This recipe serves 2-3 servings
Ingredients
- 1 pound sushi grade ahi tuna, cut into bite size cubes
- ¼ cup tamari or gluten free soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon honey (or if you like it spicy use Zab’s Hot Honey)
- 1 teaspoon sriracha
- 1/3 cup green onions, thinly sliced
- 1 teaspoon sesame seeds
- 2 cups sushi rice or salad green
Optional Ingredients to Build Your Bowl
- Corn (I like to grill mine for a smoky flavor)
- Edamame
- Sliced Avocado
- Chopped cucumber
- Pickled Ginger
- More Sesame seeds
- Spicy Mayo Topping
- ½ cup vegan mayonnaise (My favorite is the Avocado Oil Veganaise by Follow Your Heart)
- 2 Tablespoons sriracha
Instructions
For the ahi tuna base, add the soy sauce, sesame oil, honey, sriracha, green onions and sesame seeds and whisk together. Then add the chunks of tuna to the bowl and mix until the fish is well coated. If you don’t eat fish, you can use chunks of watermelon or cubes of tofu instead.
To build your bowl, add rice to the bottom of a soup or cereal bowl and top with ahi (watermelon or tofu) and some marinate. Add any additional toppings from the list. I typically use all the optional ingredients to build my bowls, and I highly suggest adding a big dallop of the spicy mayo.
Serve immediately and enjoy!
