Homemade tuna poke bowl with avocado and rice

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Homemade tuna poke

Poke is a traditional Hawaiian raw salad that feels refreshing. It’s the way locals eat quality tuna and other fish. Poke means “to slice” and refers to fish being sliced into small pieces perfect for chewing. Traditional poke uses yellow tail tuna that is mixed with complimentary ingredients and dressing.

The base for this recipe is rice, any type can work well. It’s recommended to make sticky rice from white rice that is often sold in Asian stores. Making the rice is the most time consuming part, everything else takes less than 3 minutes. You can take any base for this recipe that you have on hand.

This will add lots of flavor to the fresh tuna, and we adore putting oils into the salad. Mix bright ingredients together and add the fish for tons of deliciousness. Add fresh vegetables and you’re good to eat. If you don’t want to have rice, you can scoop ahi poke with tacos or tortilla chips.

This recipe is almost like traditional Hawaiian poke but with fresh, sliced avocado added. It’s recommended to make the salad right as you’re going to eat it, so the ingredients are super fresh. The acid will change the fish texture if you leave it in the fridge for hours.

Homemade tuna poke bowl with avocado and rice

This is not your typical poke - this sriracha cream, avocados, and edamame beans are incredible. Fresh fruits, vegetables and fish are stacked and drizzled with sauce and oil to bring something new to your diet.

Course Lunch & dinner
Cuisine Hawaiian
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 3
Calories 590 kcal


  • 1 lb quality tuna fish
  • 1/4 cup ponzu sauce
  • 3 tbsp extra virgin olive oil
  • 2 cups shredded kale, only leaves
  • 2 fresh, peeled and seeded avocados
  • 2 tbsp chopped green onions
  • 2 tbsp sriracha mayo, add more for a spicy flavor
  • 3 cups of hot cooked rice
  • 1/2 edamame beans
  • 2 tbsp crushed wasabi peas


  1. Start by cutting fish into slices. Combine soy sauce and ponzu. Cover the mixture and let it sit in a fridge while you prepare the rest.

  2. Mix oil and kale, reserve for a little while.

  3. Dice one avocado and chop the other.

  4. Mix green onions, tuna and diced avocado.

  5. Mix in sriracha mayo for a spicy flavor.

  6. Make the poke bowls by dividing the rice and kale among all bowls. Top it with tuna and garnish with edamame beans, sliced avocado and wasabi beans.

Recipe Notes

It's better to choose large avocado that is about 8 ounces. Smaller avocados and smaller portions can be used for children.


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