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poke bowl recipe

Ahi Tuna Poke Bowl

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Poke Bowls – made with your choice of ahi tuna or TOFU! Served over brown rice, soba or kelp noodles, with avocado, cucumber, radish and Citrus Ponzu Sauce! Vegan and Grain-free Adaptable!


Units Scale

Poke Salad Recipe

Optional Poke Salad additions: 

  • 1 garlic clove finely minced
  • 1 teaspoon grated ginger root
  • 12 teaspoons sriracha, or garlic chili paste, for spicy poke
  • 1-2 tablespoons hijiki seaweed (traditional)

Poke Bowl Ingredients (Pick a few)

  • Base: 2 cups cooked brown rice, cooked white rice, soba noodles or rice noodles, baby spinach or greens
  • 1 cup shredded cabbage, grated carrots or grated fresh beets
  • 1 avocado, sliced
  • 1/2 cup sliced cucumber or sliced radishes
  • 1/2 cup Edamame, shelled

Optional Toppings:  crispy shallots, nori ( sliced thin), microgreens, seaweed salad, pickled ginger, scallions, cilantro, sesame seeds, nuts ( macadamia, peanuts, almonds), torn shiso leaves, furikake  kimchi, chili threads, or Sriracha  or Sriracha mayo.

Poke Bowl Sauce ( Optional, if you like extra saucy) 

  • 1 1/2 teaspoons rice wine vinegar
  • 2 tablespoons mirin (or sub 1 1/2 tablespoons water +1/2 tablespoon honey)
  • 2 tablespoons soy sauce or GF Braggs Liquid Aminos
  • 2 tablespoons orange juice (half an orange)
  • 1 tablespoon fresh lime juice


  1. If cooking rice or noodles, start first and cook according to package directions. 
  2. Cut fish into ½- ¾ inch cubes. Place in a  medium bowl. Add scallions, soy sauce, sesame oil, sugar and rice vinegar and sesame seeds, and give a good mix.
  3. Mix in any optional Poke Salad additions. Refrigerate until serving. 
  4. If creating a bowl, make the optional Poke Bowl Sauce, combining ingredients in a small bowl.
  5. Assemble bowls – Divide rice (or other base) among bowls. Add any additional toppings: avocado, cucumber, radish, sprouts, etc. Top with a bg spoonful of Pake Salad. 
  6. Drizzle Poke Bowl sauce over the veggies and sprinkle with any additional toppings.
  7. Serve with chopsticks and Sriracha.


You can simply just make the poke salad itself (with either ahi or tofu) or create the whole Bowl, loaded up with veggies, rice and the Poke Bowl Sauce.

To make Sriracha Mayo: mix 1-3 teaspoons sriracha with 3 tablespoons mayo, then loosen with a little water or vinegar, to thin it out.

The Poke Salad will keep up to 3 days in the refrigerator in a sealed airtight container.


  • Serving Size: 4 bowls with 1 cup brown rice, 1 cup veggies
  • Calories: 355
  • Sugar: 7.6 g
  • Sodium: 430.4 mg
  • Fat: 3.4 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 44.7 g
  • Fiber: 4.1 g
  • Protein: 35.9 g
  • Cholesterol: 44.2 mg