Hawaiian Poke Bowl (Ahi Tuna) - Wholesome Yum (2024)

Celebrate Hawaii island flavor with this Hawaiian poke bowl recipe! This poke sushi bowl creates flavors similar to my keto ahi poke bowl with a vibrant mix of marinated tuna and veggies, but also adds sweet tropical fruit and a bed of rice for a regular version. It’s a complete meal in a bowl!

When I don’t feel like preparing lots of side dishes, meals in a bowl like this tuna poke bowl, my easy burger in a bowl, cheesy pizza bowl, and Mexican burrito bowl make the perfect healthy lunch or dinner. They take minimal prep time and serve everything in one mouthwatering package!

Why You’ll Love This Hawaiian Poke Bowl Recipe

• Classic Hawaiian flavors
• Chewy, juicy, crisp textures
• Creamy, spicy mayo drizzle
• Easy to make – no cooking required!
• Ready in 30 minutes
• Nutrient-dense, balanced meal
• Easily customizable

What Is A Poke Bowl?

A poke bowl is a Hawaiian dish consisting of cubed raw fish, typically tuna or salmon, marinated with soy sauce and sesame oil. It’s served over a bed of rice and topped with a variety of fresh vegetables, fruit, and sauces.

Hawaiian Poke Bowl Ingredients & Substitutions

Here I explain the best ingredients for a Hawaiian poke bowl, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

Ahi Tuna:

• Sushi-Grade Fish– I used ahi tuna, also known as yellowfin tuna. You could use other sashimi-grade grade fish such as salmon, or cooked seafood like cooked shrimp, cooked scallops, leftover salmon bites, or cooked crab meat. For a vegetarian option (if you tolerate soy), you can use firm or extra firm tofu.
• Coconut Aminos– You could also use regular or low sodium soy sauce (not my favorite), or another soy sauce substitute.
• Honey – You can make this poke sushi bowl recipe with regular honey, orzero sugar honey if you want to reduce added sugar.
• Sesame Oil – Adds an earthy, nutty flavor to ahi tuna marinade for a traditional poke sushi bowl flavor.

Hawaiian Poke Bowl:

• Cooked White Rice – I used white rice, but you could also brown rice, sushi rice, or other cooked grains like quinoa for this tuna poke bowl recipe. Cauliflower rice works great for a low carb option.
• Avocado– Adds a creamy element to the poke bowl. You can slice it or cut into cubes.
• Tropical Fruit– I used pineapple here, but you could use mango, papaya, or guava for tropical Hawaiian poke bowl flavors.
• Veggies – Cucumbers and radishes add fresh crunch to this healthy poke bowl recipe, for the perfect balance of texture and flavor. You could also make poke bowl recipes with other veggies, such as carrots or edamame (if you tolerate soy).
• Spicy Mayo – A flavorful blend of mayonnaise and sriracha. Lemon garlic aioli would also work well here.
• Garnishes – Top your tuna poke bowl with green onions (a.k.a. scallions) and sesame seeds for the perfect combination of savory and nutty flavor. You could also add cilantro, ginger (pickled or freshly grated), or a sprinkle of red pepper flakes.

How To Make A Poke Bowl

This section shows how to make a Hawaiian poke bowl, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Marinate the fish. Whisktogether coconut aminos or soy sauce, honey, and sesame oil. Add the tuna to the marinade and toss to coat. Cover and refrigerate.
2. Assemble the poke bowls. Separate remaining ingredients into 4 bowls, starting with rice as the base, followed by ahi tuna, avocado, pineapple, cucumbers, and radishes.
3. Add toppings. Drizzle each bowl with spicy mayo. Top the Hawaiian poke bowl with green onions and sesame seeds.

Recipe Variations

Want to change up your Hawaiian poke sushi bowl? Try one of these variations:

• Salad – Prepare the ahi tuna according to the recipe. Instead of a base of rice, use a base of baby greens,spinach, arugula or your favorite lettuce. Toss to combine and drizzle with spicy mayo. Or try my ahi tuna salad!
• Chicken – Cut the chicken into bite-sized pieces or cubes and cook in a skillet with oil until it reaches an internal temperature of 165 degrees F. Toss in sushi sauce and marinate. Follow the rest of the recipe.
• Vegan – Omit the tuna and replace it with plant-based ingredients such as 1/4 cup edamame beans, 1/2 block of tofu, 1/4 cup of tempeh, or 2 tablespoons seaweed salad per bowl. You can also add various types of vegetables for additional flavor and texture such as peppers, sweet onion, celery, or zucchini.
• Low Carb – Swap the rice with cauliflower rice, omit the pineapple, and use sugar-free honey in the marinade.

Storage Instructions

Remove the avocado (which won’t keep well), then transfer each Hawaiian poke sushi bowl to an airtight container. Sprinkle the rice with a few drops of water to prevent drying out under refrigeration. Chill in the fridge for up to 2 days.

If you want to meal prep, your poke bowls will keep a bit better if you store the ingredients separately.

More Raw Fish Recipes

Some of the most flavorful fish recipes need no cooking at all. Try a few of these quick fish dishes for weekday meals and beyond: