Aloha, ohana! If there’s one dish that screams “Hawaii” to me, it’s poke. Growing up, I’d watch my uncle come back from fishing trips with fresh ahi tuna, and within an hour, we’d be gathered around the table, digging into bowls of poke so good it felt like the ocean itself was saying hello. That’s the magic I want to bring to your kitchen with Curtis J.’s Ahi Poke Bowl. It’s simple, it’s fresh, and it’s packed with island soul—Aloha in every bite.
Poke (pronounced “poh-kay”) is Hawaii’s gift to the world—a raw fish salad that’s as versatile as it is delicious. My version keeps it classic with a twist: a little extra kick from chili flakes and a splash of citrus to brighten it up. Whether you’re a poke pro or trying it for the first time, this recipe’s got you covered. Let’s dive into the islands together—no plane ticket required!
Why This Poke Bowl Rocks
- Fresh & Fast: Ready in 15 minutes with just a handful of ingredients.
- Authentic Vibes: Straight from my family’s playbook, with a nod to Hawaii’s fishing roots.
- Customizable: Swap in salmon or tofu if ahi’s not your thing—keep the Aloha flowing.
Curtis J.’s Ahi Poke Bowl – A Taste of Aloha in Every Bite
- Total Time: 15 minutes
- Yield: 2 Servings 1x
Ingredients
- 8 oz sushi-grade ahi tuna, cubed (about 1-inch pieces
- 2 tbsp soy sauce (low-sodium works too)
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp honey (optional, for a touch of sweetness)
- 1/4 tsp red chili flakes (adjust to your heat level)
- 1 green onion, thinly sliced (white and green parts)
- 1 tsp sesame seeds (toasted, for that nutty crunch)
- 1/2 tsp fresh ginger, grated (brings the zing!)
- 1 cup cooked white rice (sticky or sushi rice is best, served warm)
- 1/2 avocado, sliced
- 1/4 cup cucumber, thinly sliced
- 1/4 cup edamame, shelled (cooked and cooled)
- 1 tbsp pickled ginger (optional, for a tangy pop)
- Extra sesame seeds and green onion for garnish
Instructions
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Prep the Ahi: Grab a sharp knife and cube your ahi tuna into bite-sized pieces—about 1 inch works perfect. Pop it into a medium bowl and set aside. Freshness is key here, so make sure it’s sushi-grade from a trusted source!
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Mix the Marinade: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (if using), chili flakes, and grated ginger. Taste it—adjust the heat or sweetness to your liking. This is the soul of your poke, so make it sing!
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Toss It Up: Pour the marinade over the ahi cubes, add the sliced green onion and sesame seeds, and gently fold everything together. Let it sit for 5-10 minutes to soak up those flavors—trust me, it’s worth the wait.
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Build the Bowl: Scoop half the warm rice into each bowl as your base. Arrange the marinated poke on top, then fan out the avocado slices, cucumber, and edamame around it. Add a pinch of pickled ginger if you’re feeling fan
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Finish with Aloha: Sprinkle extra sesame seeds and green onion over the top for that picture-perfect look. Serve it up fresh and dig in—ocean vibes incoming!
Notes
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Sourcing Tip: Can’t find ahi? Ask your local fishmonger for sushi-grade tuna or salmon. Frozen works too—just thaw it slowly in the fridge overnight.
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Make It Yours: Swap rice for quinoa or greens, or toss in mango chunks for a tropical twist.
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Storage: Best eaten fresh, but leftovers keep in the fridge for up to 1 day (don’t let that ahi sit too long!).
- Prep Time: 15
- Cuisine: Hawaiian
Nutrition
- Serving Size: 2
- Calories: 420
- Fat: 18g
- Carbohydrates: 38g
- Protein: 28g
Cooking with Curtis J.
This poke bowl isn’t just food—it’s a memory. I still hear the waves crashing and feel the trade winds when I make it, thinking of those lazy afternoons by the shore. My trick? Don’t overmix the marinade—let the ahi shine. And if you’re feeling extra island vibes, pair it with a chilled glass of POG juice or a mai tai (recipe coming soon!).
Got a poke twist of your own? Share it with me on Instagram with #CurtisJCooks—I’d love to see your Aloha in action. Mahalo for cooking with me and stay tuned for more island eats!
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