Ahi Poke Bowl

Ingredients

• 1 lb Sushi-grade ahi tuna, cut into 3/4-inch cubes
• 3 tbsp Low-sodium soy sauce
• 1 tbsp Toasted sesame oil
• 4 Scallions (green onions), sliced thin
• ½ Sweet onion, sliced paper thin
• 1 tbsp Sesame seeds, toasted
• 2 sheet Nori sheets, cut into fine strips
• 1 ½ cups Short-grain sushi rice
• 2 tbsp Rice vinegar (unseasoned)
• 1 Avocado, sliced
• 1 Cucumber, sliced thin
• 1 cup Shelled edamame (frozen), shelled, thawed
• 1 tsp Sriracha (optional)

Method

1. Cook the rice, then fold the rice vinegar and a pinch of salt through it while it is still warm. Let it cool to just above room temperature — hot rice cooks the fish.
2. Buy the fish from someone you trust and ask for sushi grade. This dish has nowhere to hide.
3. Cut the tuna into even cubes with a very sharp knife, in one stroke each rather than sawing.
4. Dress it gently with the soy, sesame oil, scallions and sweet onion. Ten minutes is enough; an hour turns the outside gray and mealy.
5. Build the bowls: rice, then poke, then avocado, cucumber, edamame, sesame seeds and nori strips. Sriracha for whoever wants it.

Notes

✨ The restaurant touch

Sweet onion sliced paper thin, and nori cut into strips rather than crumbled. Both are what a Honolulu poke counter does.

🧒 For the kids

Raw fish is a big ask. Build them a bowl of rice, avocado, cucumber and edamame with the same dressing and everyone is at the same table.

🥡 Leftovers

Eat it the day it is made. Raw fish does not keep.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.