Go Back
Delicious Sesame Ginger Ahi Poke Bowl garnished with vegetables and sesame seeds

Ahi Poke Bowls

A vibrant and flavorful dish featuring sushi-grade tuna, fresh vegetables, and a tangy sesame ginger vinaigrette, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Asian, Hawaiian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Tuna Marinade
  • 3 tablespoons soy sauce Adds a salty punch
  • 1 teaspoon sesame oil For a nutty flavor
  • 1 teaspoon grated ginger
  • 1 teaspoon sriracha For a zesty kick
  • 1/4 teaspoon crushed red pepper For a hint of heat
  • 2 pieces green onions, sliced thin
  • 1 pound sushi-grade ahi tuna, sliced thin or cubed Main protein source
For the Bowl
  • 1 1/2 cups dry basmati rice Cooked according to package instructions
  • 3 medium carrots, peeled into ribbons Can use different varieties for color
  • 1 medium zucchini, peeled into ribbons For crunch and color
  • 2 cups frozen shelled edamame, cooked Follow manufacturer's instructions
  • 2 tablespoons black sesame seeds For garnish
  • 1 lime cut into wedges For serving
For the Sesame Ginger Vinaigrette
  • 3 tablespoons rice vinegar
  • 1 tablespoon tahini
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 clove garlic Minced
  • 1 teaspoon brown sugar
  • 1/4 cup extra virgin olive oil For emulsifying the dressing

Method
 

Preparation
  1. In a small bowl, whisk together soy sauce, sesame oil, grated ginger, sriracha, crushed red pepper, and green onions. Toss in the ahi tuna cubes and coat fully. Cover and refrigerate for at least an hour.
  2. Use a vegetable peeler to create ribbons from the zucchini and carrots.
  3. Cook edamame according to package instructions and prepare basmati rice as directed.
Making the Vinaigrette
  1. In a food processor, combine rice vinegar, tahini, soy sauce, sesame oil, grated ginger, minced garlic, and brown sugar. Pulse 6-7 times until fully combined.
  2. With the processor running, gradually pour in 1/4 cup of olive oil until emulsified.
Assembly
  1. Begin with a bed of rice in your bowls.
  2. Layer the marinated ahi tuna, vegetable ribbons, and cooked edamame on top of the rice.
  3. Finish with black sesame seeds, sliced green onions, and a drizzle of sesame ginger vinaigrette. Squeeze lime juice over the top.

Notes

Choose high-quality sushi-grade tuna for the best flavor. Feel free to swap vegetables or toppings as desired. Marinate tuna for at least an hour to enhance flavor.