Ahi Poke Bowl

Everything poké? It took quite a few years until the healthy bowl trend arrived in Germany. It is a traditional Hawaiian seafood bowl with bite-size pieces of raw fish like ahi tuna or salmon, in soy sauce and sesame marinade. Basically it is like Sushi in a bowl but way tastier and with much more intensity. So, Italy has Crudo, Japan Sashimi, South America has Ceviche and in Hawaii it is called Poké.

The recipes are usually with marinated fish but what’s so great about it is you can get totally creative with your recipe. Place the poke salad over a bed of brown or sushi rice – or go carb-free with zucchini noodles. You don’t even have to use fish, keeping it totally vegan!

This recipe is with Ahi tuna, sushi rice, Edamame, radishes, avocado and cucmbers. Poké bowls are perfect if you want to impress with a minimum of effort (really, shopping is the most crucial part here).

ahi poke bowl
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Ahi Poké Bowl

Hawaiian Ahi (tuna) Poke Bowl

Servings: 4 people
Ingredients
Base
  • 250 gram Sushi rice
  • 2 tbsp rice vinegar
  • 2 tbsp grape sugar or rice syrup
  • 1 tsp salt
  • 1 bag leaf salad
Fish
  • 800 gram tuna (or salmon)
  • 5 tbsp soy sauce
  • 5 tbsp sesame oil
  • 2 tsp Mirin (rice wine)
  • 1 Chili
  • 4 tbsp roasted black and white sesame
  • 2 cm ginger
Toppings
  • 200 gram Edamame
  • 1/2 cucumber
  • 1 Oshinko (slices)
  • 1 glass Gari (pickled Ginger)
  • 2 Avocados
  • 5 radishes (slices)
  • 3 Nori leafs (slices)
  • 1 bag wan tan dough (frozen)
  • 500 ml oil (for wan tan)
Wasabi Sauce
  • 200 gram Crème fraîche
  • 1-3 tbsp Wasabi
Instructions
  1. Wash the rice in a fine-mesh strainer. Cook the rice according to instructions or in a rice cooker.

  2. With a sharp knife, cut the ahi into 2 cm cubes. In a large bowl, whisk together the soy sauce, sesame oil, minced ginger, Mirin, and chili, to taste. Add the ahi and stir gently to combine. Prepare this in advance and keep chilled in your fridge for about 2 hours. 

  3. Wash and prepare all your toppings. Cut wan tan dough into triangles and fry in hot oil. 

  4. Mix Crème fraîche with Wasabi. 

  5. Arrange your poke bowl with a generous base of rice and leaf salad, ahi tuna, avocado, Edamame, sliced cucumbers and sliced radish. Add some crispy wan tans and sprinkle sesame seeds on top. Top with some shredded nori leafs and Wasabi Crème fraîche.

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