Ahi Tuna Poke Bowl

If you're looking for light, bright, fresh and colorful, this poke bowl is your answer.
Course Main
Cuisine Asian
Keyword poke bowl, sushi bowl
Prep Time 1 hour
Total Time 1 hour
Servings 4
Author Jean | Lemons + Anchovies


For the Poke:

  • 1 lb sashimi-grade tuna
  • 1/4 cup extra virgin olive oil or a combination of neutral oil like vegetable or canola and sesame oil
  • Juice of 2 limes
  • Zest of 1 1/2 limes
  • 1/2 teaspoon wasabi powder
  • 1 1/4 teaspoons soy sauce
  • 1 teaspoon hot red pepper sauce I like Crystal Hot Sauce
  • Kosher salt a pinch or two
  • Freshly ground black pepper about three turns on my peppermill
  • 3 scallions chopped, white and green parts
  • 1 jalapeno pepper minced (keep or remove the seeds based on your heat preference)

Accompaniments: (Use all or pick your favorites)

  • 1-2 avocados halved and sliced
  • Toasted seaweed sheets or furikake
  • Radishes sliced thinly
  • Cucumber sliced thinly
  • Edamame
  • Scallions chopped
  • Lime wedges for garnish
  • Soy sauce as a condiment served on the side
  • Rice


For the Poke:

  1. Dice the tuna in 1/4-inch pieces and set aside. In a separate bowl, combine the oil(s), lime zest, lime juice, wasabi, soy sauce, hot sauce, salt, and pepper. Add the diced tuna to the mixture along with the scallions and jalapeno. Mix well. Allow the tuna to marinate in the refrigerator for at least 1 hour for the flavors to blend.


  1. Scoop individual portions of rice in bowls and top with poke and the accompaniments listed above. Serve and enjoy.