Hawaiian Ahi Tuna Poke Jasmine Rice Bowl
Raw ahi tuna dressed in tamari and sesame over jasmine rice with avocado, cucumber and wakame.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 bowls
Poke means "to cut into pieces" in Hawaiian, and the dish is simple: raw fish, cubed and dressed just before eating. The quality of the tuna matters more than anything else, so buy it from a fishmonger who sells it specifically for raw use.
Why this recipe works
Dressing the tuna right before serving keeps its texture firm; acidic or salty marinades left too long begin to change raw fish. Slightly cooled rice won't warm the fish.
Ingredient notes
"Sashimi-grade" is not a regulated term in the US; buy from a trusted seller who confirms the fish is intended to be eaten raw and has been handled (often frozen) to reduce parasite risk. Raw fish is not recommended for people who are pregnant, young children, the elderly or anyone immunocompromised.
Common mistakes
- Marinating the tuna for hours.
- Leaving the poke at room temperature.
What to serve with it
Pickled ginger, furikake or a drizzle of spicy mayo.
Meal prep
Poke is not suitable for meal prep. Cook the rice ahead; buy and dress the tuna the day you eat it.
More bowls like this
Cooking tips
Cut the tuna with long single strokes, not sawing. Chill the bowls if it's a hot day.
Swaps and variations
Use cooked shrimp or seared tuna (cooked to 145°F / 63°C) for a no-raw-fish version. Use sushi rice seasoned with rice vinegar.
Storing and reheating
Eat poke the day it's made. Refrigerate leftovers immediately and eat within 24 hours, or discard.
Recipe
Hawaiian Ahi Tuna Poke Jasmine Rice Bowl
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: medium saucepan with lid; very sharp knife; mixing bowl
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes, rest 10 minutes. Let it cool slightly so it's warm, not hot.
-
Keep the tuna refrigerated until the moment you dress it. Cut on a clean board with a clean, sharp knife.
-
Whisk the tamari, sesame oil and rice vinegar. Gently fold in the tuna, scallions and sesame seeds. Serve within 30 minutes.
-
Divide the rice among 4 bowls and top with the poke, avocado, cucumber and wakame salad.
Questions
Is raw tuna safe?
When bought from a reputable source for raw consumption and kept cold, the risk is low for healthy adults, but not zero.
Can I use frozen tuna?
Yes; good sashimi tuna is often sold frozen. Thaw overnight in the fridge.
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