Fresh Ahi Poke Bowl

As summer draws closer, cold lunches and dinners have started to sound more appealing. Especially ones that incorporate fresh fish. I don’t consume a lot of raw foods, but raw tuna in a poke bowl is just so flavorful. This recipe is extremely simple to follow, and about a pound of ahi can serve four people as an appetizer or light meal. I purchased this ahi from a local restaurant in Huntington Beach, Bear Flag, when I was biking along the boardwalk. I carried the fish home in my basket in a bag of ice, and made this recipe as a side for dinner. Together with the vegetables and rice, the different textures and flavors make for a delicious meal.




  • 1 lb raw yellowfin ahi tuna
  • 1 avocado
  • 3 green onions
  • 1/2 cup carrots, shredded
  • 1 cup cucumber, finely sliced
  • 1/2 cup shelled edamame
  • 1 1/2 cups jasmine rice
  • 1/4 cup rice vinegar

For poke dressing:

  • 1/4 cup sesame oil
  • 1/4 cup lite soy sauce
  • 1 tbsp freshly grated ginger
  • 1 tsp chili paste


  1. Dice ahi into small cubes, place in a bowl over ice for 30 minutes
  2. Toss sliced cucumber, shredded carrots and edamame with rice vinegar and refrigerate
  3. Combine sesame oil, soy sauce, ginger, green onion and chili paste to make poke dressing
  4. Pour dressing over chilled ahi. Toss to coat IMG_5672
  5. Layer the bottom of serving dishes with rice and top with cucumber mixture
  6. Place poke and avocado on top. Garnish with additional green onions and sesame seeds if desired
  7. Serve immediately and chilled



Enjoy as an appetizer or part of the main course.



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