Ahi Tuna Bowl
Makes 2 bowls · Prep: 20 minutes · Cook: 20 minutes · Total: about 40 minutes
Poke bowls have been getting pricier and pricier. As it turns out, though, it's easy to marinate your own fish.
All you need is sushi-grade fish, rice, and a few pantry staples. I'm partial to ahi tuna, but salmon works too. I usually keep the marinade simple: soy sauce, sesame oil, a little mayo, chili, scallion, and sesame seeds.
For the bowl, I like avocado, cucumber, quick-pickled radish, and greens if I have them. Nothing too fussy, just the stuff I usually want in a poke bowl anyway.
Ingredients
Tuna
- 10 to 12 oz sushi-grade ahi tuna, diced
- 1 tablespoon Kewpie mayo or regular mayo
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 to 2 teaspoons sriracha, chili crisp, or sambal
- 1 teaspoon rice vinegar or lime juice
- 1 scallion, thinly sliced
- 1 teaspoon sesame seeds
Quick-pickled radish
- 4 to 5 radishes, thinly sliced
- 2 tablespoons rice vinegar
- ½ teaspoon sugar
- Pinch of salt
- Tiny squeeze of lime (optional)
Creamy sesame greens
- 1 to 2 cups shredded lettuce, cabbage, or mixed greens
- 1 tablespoon Kewpie mayo or regular mayo
- 1 teaspoon rice vinegar
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- Tiny squeeze of lime (optional)
Bowl
- 1½ to 2 cups cooked white rice or sushi rice
- 1 avocado, sliced
- 2 Persian cucumbers, thinly sliced
- Sesame seeds, for topping
- Furikake, extra scallion, ponzu, chili oil, or lime (optional)
Instructions
- 1
Make the rice
Cook the rice first so it has a few minutes to cool. I like it warm, not hot.
- 2
Pickle the radish
Mix the sliced radish with rice vinegar, sugar, salt, and lime if using. Let it sit for 10 to 15 minutes.
- 3
Prep the cucumber and avocado
Thinly slice the cucumber. Slice the avocado closer to serving so it stays nice.
- 4
Make the creamy greens
Mix the mayo, rice vinegar, soy sauce, sesame oil, sugar, and lime. Toss with the greens. Keep it light. It should coat the greens, not turn into coleslaw.
- 5
Mix the ahi
In a cold bowl, stir together mayo, soy sauce, sesame oil, chili, rice vinegar, scallion, and sesame seeds. Add the diced ahi and fold gently.
- 6
Build the bowl
Add rice to the bottom. Top with ahi, avocado, cucumber, creamy greens, and pickled radish.
- 7
Finish
Add sesame seeds, furikake, extra scallion, chili oil, ponzu, or lime.
Recipe notes
Cook’s notes
- Use fish you trust for eating raw, and keep it cold until you mix it.
- The creamy sesame greens are good, but I would not put that dressing over the whole bowl. The tuna already has mayo and sesame oil, so the greens only need a little.
Food safety
- For a pregnancy-safe version, use cooked fish instead of raw. CDC lists raw or undercooked fish, including sushi and sashimi, as a riskier choice during pregnancy and recommends fish cooked to 145°F or until opaque and flaky. (CDC)
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