This Hawaiian Ahi Poke brings in tons of island flavors to impress your friends and family, and only takes a few minutes to make.
This recipe is something I could live off of my entire life. In fact, last time I was in Oahu, I ate poke for 90% of the meals. There is just something so satisfying about that buttery texture. There’s the sharp umami of the soy sauce, the crunch of the Maui onions, and a compliment of ingredients to bring out all of those Hawaiian flavors. One of the best things about poke is how many ways you can make it. Savory or spicy, simple or complex, it can be anything you want. Either way, if you have something in mind, there is a poke for you!
What are the origins of Ahi Poke?
Hawaiian Poke is a traditional dish that originates in Japan. In fact, Hawaiian food takes a lot of influence from Japanese food, but poke is Hawaiian. Traditionally, poke is made from ahi tuna or octopus (tako) that has been roughly cut into bite sized pieces and marinated with whatever was on hand. Many traditional pokes feature sesame oil, various types of dried and fresh seaweed, soy sauce and spring onions. Modern poke bowls, sometimes called “mainland style poke” includes a variety of toppings and sauces to add even more variety [source].
What ingredients are needed to make an Ahi Poke bowl?
There are only a few must haves, everything else is negotiable.
Ahi Tuna Steaks – Sashimi grade, which means they are safe to consume raw.
Maui Onions – You can also use sweet onions if you don't have access.
Green Onions – pretty much needed to top any good Asian meal
Soy Sauce/Coconut Aminos – Regular or gluten-free.
Sesame Oil – For its nutty essence.
Sesame Seeds – For crunchy texture.
Are Ahi Poke bowls good for weight loss?
Absolutely! In fact, it has been one of the primary meals that are added to my typical regime during my 60 lb weight loss journey. Ahi poke bowls are also an easy way to bring in tons of nutrient dense foods to make it easier to achieve your nutrition goals.
What ingredients make up Ahi Poke Bowls?
Whatever fits your mood! You can go as simple as just ahi tuna with some chopped sweet onion, or you can load it on top sushi grade rice. But be creative. Below are some of my favorite add-ons:
Avocado
Seaweed salad
Cucumber
Sweet corn
Rice
Sriracha mayo
Edamame
Salmon
Shrimp
Fish roe
Jalapeno
Whatever direction you choose, don't feel you have to be a "traditionalist". In the end, your weight loss and health success is only determined by you.
Do you have any tricks for Ahi Poke Bowls?
To get the flavor fully infused into the ahi poke, most recipes call for at least 1 hour of marinade time. But you can definitely eat it right away. It will have an incredible taste if you eat it immediately, but if you can marinade it for an hour, the taste will definitely be enhanced.
Can you meal prep Ahi Poke Bowls?
Most definitely! Poke bowls can be made 1-2 days in advance. I would recommend keeping the fish in a separate container until you are ready to eat. This way, the juices are soaking your veggies or making your rice soggy. I would not recommend going longer than 2 days.
But instead of belaboring this, let's get slicing!
Ahi Poke Bowl (2 servings):
12 oz of Ahi Tuna
4 Tbsp Soy sauce or Coconut Aminos
2 Tbsp Ponzu Sauce
2 Tsp Sesame oil
1/4 Tsp Crushed red pepper
2 Tbsp Sesame seeds
1-2 stalks of green onion
1/3 to 1/2 medium Maui onion
Directions: Cut ahi tuna into cuts (roughly 1/2 “ ). Combine all the wet ingredients in a bowl. In a separate bowl, add ahi tuna and top it with the wet ingredients. Recommend putting it in the refrigerator for up to an hour.
Ahi Poke Bowl Nutrition (per serving):
Calories: 260
Protein: 46.8g
Fats: 4.3g
Carbs: 7.1g
Fiber: 0.9g
Net Carb: 6.2g
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