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Rice, Seafood

Poke Bowls – Spicy Ahi (Tuna)

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Living in Hawaii, fresh fish is a valuable resource. My dad and I would frequently go out fishing. We would catch Mahi Mahi, Ahi (Tuna), and swordfish. However, Ahi was my favorite catch. Tuna is a versatile fish and can be made as sashimi, seared as a steak, or made into my favorite, poke bowls. If you ever visit paradise, you must try a poke bowl. Locals catch the fish and use it to create a simple, but delicious dish.

Since moving away from home, I’ve had a less than great experience with poke bowls. They are overcrowded with toppings and the star of the show is often lacking. It was a no brainer to look for fresh fish in North Carolina to make my own poke bowl and so the search began. I found one that flies in fresh ahi straight from Hawaii! The only down side is that’s it’s a hefty $55/pound. My husband’s coworker told him about a place called – Deep Sea Seafood Market and they had sushi grade ahi, $25/pound. My favorite is spicy ahi, a simple yet delicious combo of ingredients. The foundation of this recipe is by Foodland, a grocery in Hawaii.

Course: LunchCuisine: HawaiianDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Assemble time

5

minutes
Total time

20

minutes

Husband’s rating: Make it again!

Ingredients

  • 8 ounces of ahi (tuna) slab cut into 1/2 inch chunks

  • 3 Tbsp of green onions finely diced

  • 3 Tbsp of sweet onions finely diced

  • 1 tsp of shoyu (soy sauce)

  • 2 Tbsp of Kewpie Mayo

  • 1 dash of sriracha

  • 2 cups of cooked sushi rice

  • Sesame oil to taste

  • Optional toppings
  • 1 Tbsp of Masago (fish eggs aka roe)

  • 1 tsp pickled ginger

  • Furikake (rice seasoning)

  • Sliced avocado

Directions

  • Wash and cook your sushi rice
  • Cut your ahi slab into 1/2 inch chunks
  • Finely dice your green onion and sweet onion
  • Mix all of the ingredients together in a bowl
  • Assemble over rice and eat

Tips and Tricks

  • Cut your ahi with the grain of the fish to make nice cubes.
  • Use Kewpie Mayo (aka Japanese mayo) This mayo is made from egg yolks only which makes it more creamy. DO NOT use regular mayo! Buy this Japanese mayo on Amazon.
  • The recipe calls for a dash of sriracha, but I use close to 2 tablespoons. Adjust according to the level of spiciness you prefer.
  • Typical grocery stores like Publix or Harris Teeter do not sell sashimi (sushi) grade fish. Here are two that do in Charlotte, NC:
    Deep Sea Seafood Market
    Clean Catch

Recap!

Servings

2 servings

Total time

20 minutes

Difficulty

Easy

Husband's rating

Make it again!

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