Hawaiian Ahi Tuna Poke Bowls with Shoyu-Sesame Marinade

Why You’ll Love This Recipe

• Classic Hawaiian-style poke with a clean shoyu–sesame profile and just the right amount of sweet onion and scallion.
• Balanced textures: buttery ahi, creamy avocado, crisp cucumber, warm fluffy rice, and snappy nori.
• Fast and weeknight-friendly: rice cooks while the tuna briefly marinates.
• Customizable toppings so everyone can build their perfect bowl.

Grocery List

• Produce: Scallions, sweet onion (Maui onion if available), avocado, small cucumber (Persian or English), fresh ginger (optional)
• Dairy: None
• Pantry: Short-grain white rice, shoyu (soy sauce), toasted sesame oil, rice vinegar, sugar, toasted sesame seeds, roasted nori, furikake, sushi-grade ahi tuna (from the fish counter)

Full Ingredients

For the Rice

• 1 1/2 cups short-grain white rice (sushi rice or Calrose)
• 2 cups water
• 1/2 teaspoon fine sea salt

For the Ahi and Marinade

• 1 pound sushi-grade ahi tuna, cut into 1/2-inch cubes and kept chilled
• 1/4 cup shoyu (soy sauce)
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons sugar (or honey)
• 1 teaspoon grated fresh ginger (optional but great)
• 2 scallions, thinly sliced (greens reserved for topping if you like)
• 1/2 small sweet onion (such as Maui onion), very thinly sliced
• 1 tablespoon toasted sesame seeds

For Topping and Assembly

• 1 ripe avocado, sliced or diced
• 1 small cucumber, thinly sliced (Persian) or 1/2 medium English cucumber
• 1 sheet roasted nori, cut into thin ribbons (or 1/2 cup pre-cut nori strips)
• 2 tablespoons furikake, for finishing
• Additional shoyu to taste (optional)

Step-by-Step Instructions

Step 1: Rinse the rice

Add the rice to a fine-mesh strainer and rinse under cool water, swishing with your fingers, until the water runs mostly clear, 45–60 seconds. This removes excess starch for fluffy grains. Drain well.

Step 2: Cook the rice

Combine rinsed rice, 2 cups water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and keep warm.

Step 3: Make the shoyu–sesame marinade

In a medium bowl, whisk together shoyu, toasted sesame oil, rice vinegar, sugar, ginger (if using), and sesame seeds until the sugar dissolves. Taste and adjust: add a splash more vinegar for brightness or a pinch more sugar to soften the edges.

Step 4: Cube and marinate the ahi

Pat the tuna dry and cut into 1/2-inch cubes with a sharp knife. Add the tuna to the marinade along with the scallions and sweet onion. Gently fold to coat without breaking the fish. Cover and refrigerate for 10–20 minutes. Do not exceed 30 minutes or the acid will begin to change the texture.

Step 5: Prep the toppings

Slice the avocado and cucumber. Use kitchen shears to cut the nori into thin ribbons. Keep everything nearby for fast assembly while the rice stays warm and the tuna chills.

Step 6: Build the bowls and serve

Divide warm rice among 4 bowls (about 1 to 1 1/4 cups each). Spoon the marinated ahi over the rice, letting a little of the sauce drip over the grains. Add avocado and cucumber. Finish with nori ribbons and a generous sprinkle of furikake. Serve immediately with extra shoyu on the side if desired.

Pro Tips

• Keep the fish cold: Store tuna in the coldest part of your fridge until cutting. Work quickly and use a sharp chef’s knife for clean cubes.
• Marinate briefly: 10–20 minutes is ideal. Longer times can make the texture mealy.
• Rinse rice thoroughly: Clear rinse water prevents gummy rice. The 10-minute rest after cooking is key to even moisture.
• Slice onions very thin: Paper-thin sweet onion melts into the poke without overpowering it. A mandoline is helpful.
• Food safety: Buy sushi-grade tuna from a reputable source. Many suppliers freeze to reduce parasite risk. Keep below 40°F and enjoy within 24 hours.

Variations

• Spicy Ahi: Whisk 2 tablespoons mayonnaise with 2 teaspoons sriracha and a squeeze of lime; drizzle over the finished bowls.
• Salmon or Tofu Swap: Replace ahi with sushi-grade salmon or firm tofu cubes (press tofu 20 minutes first) and marinate the same way.
• Tropical Twist: Add 1/2 cup diced ripe mango and a tablespoon of chopped roasted macadamias for sweetness and crunch.

Storage & Make-Ahead

Cook rice up to 2 days ahead; cool, refrigerate, and reheat gently with a splash of water. Mix the marinade up to 3 days ahead and keep chilled. Cut and marinate the tuna right before serving and eat within 24 hours; texture is best within 2–4 hours of marinating. Store components separately. Assembled bowls do not store well because the warm rice will soften the toppings and the nori.

Nutrition (per serving)

Approximate: 490 calories; 32 g protein; 55 g carbohydrates; 15 g fat; 5 g fiber; 950 mg sodium.