SaveAhi Tuna Poke Bowl
Sashimi-grade tuna in soy-sesame-ginger dressing over warm rice with avocado, cucumber, edamame. 20 minutes of fresh.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $32.00 · $8.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb sashimi-grade ahi tuna (1/2-inch cubes, kept ice-cold)
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger (grated)
- 1 clove garlic (grated)
- 1 tsp sriracha
- 1 tsp honey
- 3 piece scallions (sliced)
- 2 cup sushi rice (cooked, seasoned)
- 1 piece avocado (sliced)
- 1 piece cucumber (diced)
- 1 cup edamame (shelled, cooked)
- 4 piece radishes (thinly sliced)
- 2 sheet nori (julienned)
- 2 tsp sesame seeds (toasted)
- 1 piece lime (wedges)
- 2 tbsp pickled ginger
Instructions
- 1
Whisk soy, sesame oil, rice vinegar, ginger, garlic, sriracha, honey, half the scallions.
Rice vinegar is the acid — balances the richness of tuna fat.
- 2
Fold tuna gently into dressing. Marinate 10 minutes on ice — no longer, or it cures and turns rubbery.
Poke is not ceviche. Keep the tuna soft and barely dressed.
- 3
Divide warm rice into 4 bowls. Top each with tuna, avocado, cucumber, edamame, radishes.
- 4
Finish with nori, sesame seeds, remaining scallions, pickled ginger. Lime wedge on the side for a final squeeze at the table.
Squeeze lime right before eating — bright, not cooked in.
Pairs With
Crisp Japanese lager
Clean, cold, stays out of the way.
Rías Baixas
Briny minerality matches tuna and nori.
Toasted rice green tea
Rice and umami notes echo the bowl.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Never sub canned tuna — this dish lives or dies by raw quality. Sashimi-grade at a trusted fishmonger only.
- •Cube with a sharp knife, not serrated — clean cuts preserve texture.
- •Add furikake or togarashi for depth.
Substitutions
- ahi tuna → sashimi-grade salmon
- sushi rice → cauliflower rice for low-carb
- honey → agave or maple
Leftovers
Dressed poke keeps 12 hours. Fish continues to cure and firm up.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
