Shoyu Ahi Poke Bowl Recipe

Shoyu Ahi Poke Bowl Recipe

Layered with rice, cucumbers, avocado, seaweed salad, the chunks of cubed ahi tuna in a simple shoyu poke sauce of soy sauce, sesame oil, rice vinegar, and sesame seeds is the star of this shoyu ahi poke bowl.

Course Main Course

Cuisine Asian

Keyword poke bowl

Prep Time 15

Total Time 15

Servings

Calories 845kcal

Ingredients

Tuna Poke

1 pound sushi grade ahi tuna
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon seasoned rice vinegar
½ teaspoon toasted sesame seeds , plus more for plating
pinch red pepper flakes

Bowl and Toppings

1 cup white rice
1 cup chopped lettuce (or spring mix)
1 small cucumber (or 2 Persian cucumbers)
1 avocado , peeled, pitted and sliced
½ nectarine , pitted and sliced (optional)
½ cup seaweed salad
pinch pink Hawaiian sea salt

Instructions

Prep the tuna. If frozen, thaw the ahi tuna. Slice the tuna into ½-inch cubes and place in a medium bowl. Drizzle with soy sauce, sesame oil, rice vinegar, sesame seeds, and red pepper flakes. Lightly toss to coat and set aside.
Assemble the bowls. Divide the rest of the ingredients between two large bowls, adding the white rice, lettuce, cucumber, avocado, nectarine (if using), and seaweed salad. Spoon half of the tuna poke into each bowl. Sprinkle with more sesame seeds and the pink Hawaiian sea salt. Before eating, add more soy sauce or rice vinegar if desired.

Notes

Make ahead options: The tuna poke can be made up to 8 hours in advance of serving and the fully assembled bowls can be refrigerated for up to 8 hours.

Nutrition