Ahi Tuna Poke Bowl

Party Food Ideas
This post may contain affiliate links.
Poke Bowl with ahi tuna, mango cubes, avocado sliced, cucumber slices, edamame beans, sliced radishes, wakame seaweed and sliced chillies

An Ahi Tuna Poke Bowl is a flavour-filled rice-based dish that can be made toot sweet.

Poke Bowls have become a popular cuisine in many cities across the globe, with many restaurants and takeaways offering variations of the humble Hawaiian staple.

They are filled to the brim with all kinds of flavours and textures, and to top it off, if you make them at home, they can be cheap to make, too!
What is a Poke Bowl?

Poke is a word from Hawaii (pronounced POH—keh) and is a traditional Hawaiian dish that has been influenced by neighbouring Japan.

It is traditionally made with sushi or sticky rice, vegetables and a form of protein that has been marinated.

Close up image of ahi Tuna Poke, avocado, cucumber, radishes sliced and wakame salad


Our Poke Bowl Ingredients

Rice 

You can use any rice in a Poke Bowl, but sticky rice works best as it pairs well with raw fish.

Ahi Tuna

This recipe uses Ahi Tuna because it has a beautiful deep red colour, which looks great in a Poke Bowl.

When you shop for Ahi Tuna, purchase sushi or sashimi-grade tuna, which deems it safe to eat raw.

Avocado & Edamame

Bring buttery and creamy textures to the bowl.

Radishes, Cucumber 

Poke Bowls need a bit of crunch, and sliced radishes and cucumber provide just that.

Mango

To add some additional sweetness

Wakame Seaweed (optional)

Wakame seaweed is a bit sweet and salty at the same time, bringing further flavour and texture to the bowl.

Chillies (optional)

We say bring the heat, but if you don’t like chilli, leave it out.

Poke Bowls are great as an appetiser or main course, and due to their versatility, you can adapt the ingredients to suit your preference.


PARTY THEMES

Hawaiian Luau

 Around the World Dinner Party

WHEN HAWAIIAN MEETS JAPANESE IN A BOWL

Ingredients & Equipment:

75g  Sushi Rice
1 Ahi Tuna Steak
50g Edamame
1/2 Avocado
25g Cucumber
Sliced Radishes
80g Mango
60g Wakame Seaweed (optional)
Red Chillies (optional)
Sprinkling of sesame seeds

Poke Dressing

20g Soya Sauce
10g Sesame Oil
20g Sweet Teriyaki

Prep Time: 20 mins
Cook / Freeze Time: 10 mins
Servings: 1 Bowl

Steps:

STEP 1

Add the poke dressing ingredients to a bowl and stir.

STEP 2

Cube the tuna steak.

Place the cubes in the poke dressing and refrigerate for one hour.

STEP 3

Cook the sushi rice for 10 minutes. We used Yutaka

STEP 4

Slice the cucumber, radishes and chillies (optional).

PREPARE THE BOWL

STEP 5

Remove the tuna from the fridge and let it stand for 5 minutes to remove the chill.

STEP 6

When the rice has cooked, layer the bottom of the bowl with the rice.

STEP 7

Take the poke tuna and place the cubes in the centre of the bowl.

STEP 8

Arrange the cucumber, radish slices, avocado, edamame, wakame salad, mango and chillies around the bowl so the rice is completely covered.

Sprinkle some sesame seeds on the poke tune.

Enjoy!

Notes:

WHEN TO EAT

Best eaten on the day of preparation.

STORAGE

In an air tight container, refridgerate and consume within 24 hours.

SUBSTITUTES

Sushi-grade salmon can be used instead of Ahi Tuna.

HAVE YOU TRIED AN AHI TUNA POKE BOWL?

Leave a comment below and subscribe to the Urban Zoom newsletter for more party food ideas.

Stay in the loop

Leave a Reply

Your email address will not be published. Required fields are marked *

DeMo

Hey! I’m DeMo

I am an Event Manager based in London that loves films, sneakers, hip-hop, disco and dance music.

Most of my days are spent creating party themes, surfing the web or walking about London searching for cool products and venues.

My dream is to spend every summer in Ibiza and one day live in New York City.

Urban Zoom is where you will find all kinds of party ideas that I hope will help create some fun times with family and friends

Thanks for stopping by.

Xx

Stay in the loop