Hawaii style homemade ahi tuna poke bowls, loaded with ahi tuna and fresh veggies, and a simple 3 ingredients sauce. Super easy and delicious!
I shared these poke bowls on my Instagram last week, and got so many requests for the recipe I decided to go ahead and dedicate a post to it. I love poke bowls, and usually frequent local shops to get my fix. For some reason I’ve always been a little intimidated to make them at home, but when I decided to purchase some sushi grade ahi tuna from my Milk and Eggs grocery delivery; I knew I was going to have to get over that.And boy am I glad I did because making these ahi tuna poke bowls couldn’t have been any easier! A traditional Hawaiian seafood preparation of bite-size pieces of raw fish like ahi tuna, salmon, or octopus that’s marinaded in soy sauce- yep that’s it!You don’t need many ingredients just some sushi grade fish, rice, seaweed, and your choice of veggies. I used purple cabbage and avocado, but you can literally use anything. A lot of times when I order poke bowls from the restaurant I’ll add mango, kale, and pickled ginger The choice is yours on how fancy you want to make these, but I opted for a simpler easy version. Sometimes less is more 🙂
If you’re wondering where you can get sushi grade tuna check out Milk and Eggs, an online grocery delivery store. Because they are farm direct you get the freshest foods possible. This tuna is sourced from Premier; one of highest quality meat growers / processor in LA! They supply their meats to 5 major restaurants here in LA including Gordon Ramsay, Boa Steakhouse, Nobu, Bazaar, Osteria Mozza, Bestia, Wynn Hotel! The best part? The price! No middle man means you get the best price possible, and they also offer free delivery. Convenience at its best!
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- 1 pound sushi-grade ahi tuna, cubed
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds, plus more for garnish
- ½ teaspoon red pepper flakes
- 1 cup sushi rice, cooked
- 2-3 scallions, thinly sliced
- purple cabbage, thinly sliced
- 1 avocado
- roasted seaweed snack
- Whisk together the soy sauce, vinegar, sesame oil, sesame seeds, and red pepper flakes in a bowl. Add the cubed tuna and scallions and gently toss together to dress the tuna. Marinade for 5 minutes in the fridge.
- To serve, scoop rice into bowls, top with tuna poke, and add cabbage and sliced avocado. Top with roasted seaweed cut into strips.