The Aloha Tuna Poké Bowl is a must-try summer dish that's not only healthy but also simple to whip up in your kitchen. With many of us spending more time at home, trying new recipes is a fun way to revitalize our meals. This poke bowl brings a refreshing twist to your lunch or dinner plans.

In a recent chat with the founders, they generously provided their recipe along with insights for creating this delightful dish at home. Continue reading for their easy-to-follow steps to make the ahi tuna, sesame vinaigrette, basmati rice, Asian slaw, and pickled onions. Don’t miss out on this before summer wraps up!

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What makes the Ahi Tuna Poké Bowl special?

This bowl almost didn’t make it onto the menu, but we’re thrilled it did! Initially, our focus was on grain bowls packed with vegetables and traditional proteins like chicken and steak. However, we noticed the rising poke trend and decided to experiment with a recipe. To our delight, we loved it so much that poke had to join our offerings.

Since then, the Aloha Poke has become one of our top choices. While it’s enjoyed year-round, its refreshing taste truly shines during the warmer months.

Crafting the Aloha Ahi Poke Bowl at Home:

1. Begin with the Ahi tuna.

The main star of this dish is undoubtedly the Yellowfin (Ahi) tuna. We recommend sourcing high-quality tuna with these criteria:

  • Wild and hand-line caught using “one line / one fish” methods
  • Sashimi grade quality
  • Hand cut
  • Part of a sustainable fishing project

Ultimately, you want to select exceptional tuna from a trusted fish market. We often visit a reputable seafood shop and request a fresh cut of Yellowfin tuna, aiming for about 4 oz of tuna per person (up to 6-8 oz if you're particularly hungry!).

2. Prepare the sesame vinaigrette.

This vinaigrette is fantastic because it serves multiple roles: it marinates the poke, flavors the Asian slaw, and acts as a finishing touch. Although this version differs slightly from our signature recipe, it’s equally scrumptious and versatile for various dishes.

3. Cook the basmati rice.

The base of our poke bowl is warm, freshly prepared basmati rice, providing a lovely contrast to the chilled tuna and toppings. You can follow any simple online recipe for basmati rice; we’ve included one in the recipe section below that works perfectly.

4. Top with Asian slaw and pickled onions.

The Asian slaw is a breeze to prepare (thanks to the vinaigrette) and adds delightful texture to the bowl. The pickled onions are a standout feature, offering a sweet, salty, and tangy flavor. Plus, their vibrant pink hue enhances the presentation. They’re also rich in probiotics, promoting good digestion.

Scroll down for detailed recipes for each component of the bowl, and feel free to share your thoughts and ratings if you give it a try!

Prep Time

60 minutes

Cooking Time

20 minutes

Categories

For the Ahi Tuna Poke:

Ingredients

  • 4 oz of fresh cubed ahi tuna per serving (up to 6 or 8 oz for bigger appetites!)
  • 2 tablespoons sesame vinaigrette (*recipe below)
  • 5 teaspoons chopped cilantro
  • 5 teaspoons chopped green onion
  • 2 teaspoons black sesame seeds

Instructions

  1. Cut the Ahi Tuna into chunky pieces (about .75 - 1 inches).
  2. Mix all ingredients in a bowl, tossing gently.
  3. No need to marinate; it’s ready to enjoy immediately or can sit for a few hours.

For the Sesame Vinaigrette:

Ingredients

  • 1 cup avocado oil
  • 3 tablespoons sesame oil
  • 3 tablespoons tamari
  • Juice of 1/2 lime
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chopped garlic
  • 3 tablespoons coconut sugar
  • 3 tablespoons sliced green onion
  • 2 tablespoons peeled and chopped ginger

Instructions

  1. Blend all ingredients except the oils until smooth.
  2. In a measuring cup, combine avocado and sesame oils.
  3. While the blender runs, slowly drizzle in the oils to incorporate them into the sauce. This should take about 1-2 minutes.

For the Basmati Rice:

Ingredients

  • 1 and 1/2 cups basmati rice
  • 2 cups water
  • 1/2 teaspoon salt

Instructions

  1. Combine basmati rice and water in a rice cooker and start cooking.
  2. Keep rice warm in the cooker until serving time.

For the Asian Slaw:

Ingredients

  • 1 head of red cabbage
  • 3 oz. sesame vinaigrette (*recipe above)

Instructions

  1. Shred the cabbage (*cutting instructions here).
  2. Dress the cabbage with the sesame vinaigrette, tossing gently.

For the Pickled Onions:

Ingredients

  • 1 red onion, thinly sliced

For the brine:

  • 1 cup rice wine vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon coconut sugar

Instructions

  1. Bring the brine ingredients to a boil.
  2. Boil for 10 minutes.
  3. Place sliced onions in a large container.
  4. Pour the hot brine over the onions and let sit for 1 hour.
  5. Put the container in a sink filled with ice and water to cool.
  6. Stir occasionally to release heat.
  7. Once cooled, refrigerate the pickled onions.

Assembling the Aloha Poke Bowl:

Ingredients

  • 4 oz marinated poke (*recipe above)
  • 4 oz cooked basmati rice (*recipe above)
  • 1/2 avocado, sliced
  • 5 oz Asian slaw (*recipe above)
  • 2 oz edamame, raw
  • 2 oz pickled onions (*recipe above)
  • 1 oz fresh jalapeños, thinly sliced
  • 2 oz sesame vinaigrette (*recipe above)
  • Black sesame seeds, to taste

Instructions

  1. Prepare the Poke, Basmati Rice, Asian Slaw, Pickled Onion, and Sesame Vinaigrette recipes. (*above)
  2. Arrange the Poke, Rice, Asian Slaw, and Edamame in distinct sections of the bowl.
  3. Top with Avocado, Jalapeños, and Pickled Onions.
  4. Sprinkle Black Sesame Seeds over everything.
  5. Drizzle the Sesame Vinaigrette on top.
  6. Enjoy your meal!