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Ahi Tuna Poke Bowl with brown rice, avocado, and cilantro
Fresh poke bowl with brown rice and tuna

Ahi Tuna Poke Bowl with Brown Rice

Author: Flavelo
Recipes Main Courses
Poke started as a simple fisherman's snack in Hawaii using cut-offs. Today, it's a fresh bowl celebrating temperature and flavor contrasts: warm rice below, cold marinated fish and crisp veggies on top. The nuttiness of brown rice pairs perfectly with the sesame oil marinade.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine Hawaiian

Ingredients

Equipment Needed

  • Rice Cooker or Pot: For the rice.

Allergen Information

⚠️ Fish
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Cook the brown rice according to package instructions. Let it cool until warm.

Tip: Brown rice needs more water and time than white. Ensure it's not steaming hot when serving, or it will cook the fish.
2 ✓

Cut the fish into 1/2-inch cubes. Whisk soy sauce, sesame oil, rice vinegar, and chili. Toss the fish in the marinade.

Tip: Marinate for 5-10 minutes. Too long in the acid will change the fish texture (ceviche effect).
3 ✓

Slice the avocado and cucumber. Drizzle avocado with lime juice to prevent browning.

Tip: The Vitamin C in lime prevents oxidation.
4 ✓

Assemble the bowl: rice at the bottom, fish, avocado, and cucumber arranged on top.

Tip: Presentation matters: keep ingredients in separate sections.
5 ✓

Sprinkle with sesame seeds and cilantro. Serve immediately.

Tip: Crunchy seeds are essential for texture contrast.

Recipe FAQ

Raw fish at home?
Only use 'sushi-grade' fish from a reliable source. If unsure, use smoked salmon, cooked shrimp, or tofu.

Ingredients

  • 1 cup Brown Rice (uncooked)
  • 6 oz Sushi-grade Ahi Tuna or Salmon
  • 1 whole Avocado
  • 1 whole English Cucumber
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tbsp Chili Oil or Red Pepper Flakes
  • 1 tbsp Sesame Seeds
  • 1 whole Lime
  • 1 bunch Cilantro