Ahi Poke Bowl


Recipe courtesy of HonestlyYUM


  • 2 lbs sushi grade bluefin ahi tuna (or salmon)
  • 1/2 cup tamari or low sodium soy sauce
  • 2 tbs toasted sesame oil
  • 1 tsp sugar
  • 1/4 – 1/2 tsp wasabi (optional)
  • 3 tbs chopped chives
  • 3 tbs furikake (or chopped toasted seaweed and sesame seeds)
  • 1 tbs finely minced shallots
  • 1/2 tsp minced ginger
  • 1/2 cup chopped macadamia nuts or cashews
  • 2 avocados
  • 1/2 cup thinly sliced radishes
  • 2 cups of black rice (or sushi rice)


  • Pat the fresh ahi dry and cut into 1/2 cubes. Set aside in a medium bowl.
  • Whisk tamari, sesame oil and sugar together into a small bowl. Add wasabi if you like a bit of heat.
  • Pour marinade over the ahi and mix. You can keep the ahi marinated for a couple of hours until you are ready to serve.
  • When ready to serve, mix in the furikake, shallots, chives and ginger into the marinated ahi.
  • Top bowls of rice with a heaping pile of ahi, radishes, plenty of avocado and a scoop of chopped nuts.

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