Ahi Poke Bowl with Quinoa and Avocado

Bring the taste of Hawaii to your table, but add a bit of a California twist with this ahi poke bowl with quinoa and avocado.

I was introduced to sushi in my twenties, when I was living in Miami. It wasn’t a cultural phenomenon back then, but something new and exotic. For this Texas girl, eating raw fish way out of my culinary comfort zone.

I learned a lot about food and myself during those years in Miami. I was fresh out of college, working 60-hours a week in an advertising agency and continuously trying new foods and exploring new places.

And now, almost 20 years later, I haven’t quite lost my sense of adventure – although it has been sidetracked for a bit. My adventures are with the kids. I enjoy watching their eyes glow while experiencing something new: a new taste or a new thrill.

So when I talk about poke, I’m talking about poh-key not your kids finger jabbing at your ribs begging for your attention. Poke is Hawaiian for “to slice or cut crosswise into pieces.” It is a traditional dish from Hawaii.

Poke is traditionally made with raw tuna and coated with a lightly sweetened soy based sauce. Poke bowls are typically served with white or brown rice, with seaweed salad, sweet onions and pickled ginger.

Ingredients you need

• Starch: The base of a poke bowl can be white rice, brown rice and quinoa. I personally prefer quinoa. Be sure to cook the starch of your choice first. You can use warm quinoa or let it cool to room temperature. For a low carb version, you can use your favorite salad greens instead.
• Sashimi grade fish: The fish of choice for most poke bowls is ahi tuna, but you can also use salmon, cooked shrimp or cooked crab. If you are using raw fish make sure it is sashimi grade fish. You can find this at high quality fish markets or Asian fish markets.
• Soy sauce: I prefer to use low sodium soy sauce, but you can use regular soy sauce, as well.
• Lime juice: You can use bottled or fresh lime juice.
• Sesame oil: Luckily you can find sesame oil in regular grocery stores, Trader Joe’s or even specialty stores.
• Hot sauce: If you like a little spice, use your choice of hot sauce. I use whatever I have in the fridge which ranges from Tapatio, Cholulu and Sriracha.
• Seaweed salad: I buy my sashimi grade fish from Hmart and they always have ready made seaweed salad available. You can make a traditional Japanese seaweed salad here. And here is the recipe if you prefer the Americanized seaweed salad.
• Persian cucumbers: Slices of cucumbers are commonly added to poke bowls. They have a mild flavor and offer a little bit of crunch.
• Radishes: I like to add radishes to my poke bowl. Feel free to omit, if you do not like radishes.
• Avocado: My family and I are avid avocado fans, so we always add some to our poke bowls.
• Fresh herbs: I am also a fan of adding fresh herbs for extra flavor. Some of my favorite choices are cilantro and green onions.
• More options: You can also include pickled ginger, wasabi, crispy fried onions, soy beans, shredded cabbage, sesame seeds, mango, pineapple and roe.

Step-by-step directions

1. Make the quinoa. Cook your choice of starch per package directions. If you want quinoa, you can also purchase tubes of already cooked quinoa. Chop your fish and vegetables.
2. Mix the dressing. For the dressing, whisk together soy sauce, lime juice, sesame oil and hot sauce. Stir in chunks of ahi tuna. You can also serve the dressing on the side, if you prefer.
3. Assemble. Divide quinoa evenly into 6 bowls. Divide remaining ingredients evenly between the 6 bowls and serve with dressing.

Recipe tips and FAQs

If you are using two types of fish, you can make two different sauces for them If you like it spicy, combine a little mayonnaise and hot sauce and toss your fish in it.

You can easily customize these bowls with your favorite toppings. If you are serving a larger group, let everyone assemble their bowls, offering all the toppings for them to choose from.

Again, I can’t emphasize this enough: If you are eating raw fish, use sashimi grade fish. Even better if you use freshly caught fish.

If you enjoy this recipe and want more light seafood meals, try my Shrimp and Crab Louie Salad, my avocado crab salad with seville oranges, my Mexican ceviche with avocado (cheviche de pescado), or my tuna egg salad lettuce cups.

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Ahi Poke Bowl with Quinoa and Avocado

Laura Bashar | Family Spice

Bring the taste of Hawaii to your table, but add a bit of a California twist with this ahi poke bowl with quinoa and avocado.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Additional Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Asian

Servings 6

Calories 454 kcal

Ingredients

  

1x2x3x

• 1 cup quinoa
• ⅓ cup soy sauce
• 1 tablespoon lime juice
• 2 teaspoon sesame oil
• ½ teaspoon hot sauce
• 2 lb ahi tuna sashimi grade, chopped into cubes or slices
• ½ lb seaweed salad
• 3 Persian cucumbers halved and sliced
• 8 radishes halved and sliced
• 2 avocados peeled and sliced or cubed
• 6 sprigs of fresh cilantro stems removed

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Instructions

 

• Cook your choice of starch per package directions. If you want quinoa, you can also purchase tubes of already cooked quinoa. Fluff you rice or quinoa and let it cool.
• Chop your fish and vegetables.
• For the dressing, whisk together soy sauce, lime juice, sesame oil and hot sauce. Stir in chunks of ahi tuna. You can also serve the dressing on the side, if you prefer
• Once quinoa has cooled to room temperature, divide evenly in six bowls.
• Divide quinoa evenly into 6 bowls.
• Divide remaining ingredients evenly between the 6 bowls and serve with dressing.

Notes

You can also include pickled ginger, wasabi, crispy fried onions, soy beans, shredded cabbage, sesame seeds, mango, pineapple and roe.

Not a fan of quinoa? Use white or brown rice instead.

You can also use raw salmon, cooked shrimp and/or cooked crab.

You can also stir your fish in a spicy mayonnaise. Just combine mayo with your favorite hot sauce, like sriracha.

TO STORE: Because you are using and consuming fresh raw fish, saving leftovers can be tricky. Everything but the fish should keep in an airtight container in the refrigerator for up to 3 days. Storing the leftover fish will depend on HOW FRESH the fish is. Fish can go bad very quickly and needs to be store in the coldest part of the refrigerator.

You can also freeze cooked quinoa. The fish can also be frozen, but it is not recommended to eat it raw once thawed.

Nutrition

Serving: 1bowlCalories: 454kcalCarbohydrates: 26gProtein: 42gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 57mgSodium: 797mgPotassium: 950mgFiber: 7gSugar: 1gVitamin A: 3434IUVitamin C: 9mgCalcium: 42mgIron: 4mg

Keyword ahi poke bowl, poke bowl, poke bowl with quinoa

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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