Ahi Tuna Bowl from Aloha Poke features fresh, diced ahi tuna marinated in savory soy sauce, paired with crisp cucumber, ripe avocado, and fluffy sushi rice, all topped with vibrant green seaweed salad and a sprinkle of sesame seeds for a colorful and refreshing meal.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Rice cooker or saucepan
- Measuring cups
- Measuring spoons
- Serving bowls
- Spoon
- Tongs
Ingredients
- 8 oz (225g) ahi tuna, sushi grade
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
- 1 teaspoon honey or sugar (optional)
- 1 cup sushi rice
- 1 tablespoon rice wine vinegar (for rice)
- 1/2 tablespoon sugar (for rice)
- 1/4 teaspoon salt (for rice)
- 1 small cucumber
- 1 ripe avocado
- 1/2 cup seaweed salad
- 1 tablespoon sesame seeds
Using sushi-grade ahi tuna is essential for both safety and flavor, ensuring your bowl has a fresh, clean taste. Carefully measure the soy sauce and sesame oil to balance the savory marinade without overpowering the natural tuna flavor. When preparing the sushi rice, rinse it thoroughly to remove excess starch, then season it with rice wine vinegar, sugar, and salt for the perfect slightly tangy base. Fresh cucumber and ripe avocado add a crisp and creamy contrast, while seaweed salad provides vibrant color and umami notes. Your Ahi Tuna Bowl from Aloha Poke copycat menu will come together beautifully with these ingredient tips for an authentic and refreshing experience.
Instructions
- Instructions:
- Rinse sushi rice under cold water until water runs clear.
- Cook sushi rice in rice cooker or saucepan according to package instructions.
- While rice is cooking, combine soy sauce, sesame oil, rice vinegar, sriracha (optional), and honey or sugar (optional) in mixing bowl.
- Dice ahi tuna into small cubes using chef’s knife and cutting board.
- Add diced ahi tuna to marinade; mix gently to coat. Refrigerate for 10-15 minutes.
- In a small bowl, mix cooked sushi rice with rice wine vinegar, sugar, and salt.
- Slice cucumber and avocado.
- Divide seasoned sushi rice into serving bowls.
- Arrange marinated tuna, cucumber, avocado, and seaweed salad over rice.
- Sprinkle with sesame seeds.
- Serve immediately.
Substitution
Ahi Tuna Bowl from Aloha Poke copycat menu highlights tender, marinated ahi tuna combined with fresh vegetables and sushi rice to create a balanced, flavorful dish. If sushi-grade ahi tuna is unavailable, you can substitute with cooked tuna or other firm fish like salmon or yellowtail for safety and accessibility. When preparing rice, using a rice cooker ensures the perfect texture, but a saucepan works well with careful attention to water ratio and cooking time. If seaweed salad is hard to find, finely chopped nori sheets can provide a similar taste and texture. You can adjust sriracha and honey quantities to suit your preferred spice level and sweetness, creating the ideal flavor balance.
Tips
Ensure your sushi-grade ahi tuna is fresh and properly chilled to maintain texture and safety when consuming raw fish. Rinsing the sushi rice thoroughly until the water runs clear prevents excess starchiness, resulting in perfect fluffy rice essential for your bowl. When marinating the tuna, gently fold the cubes to avoid breaking the delicate fish and refrigerate promptly to allow flavors to meld. Your avocado should be ripe but firm to slice cleanly without turning mushy, adding the perfect creamy contrast to the fresh cucumber and seaweed salad.
Nutritions
This Ahi Tuna Bowl is rich in lean protein, thanks to the 8 oz of sushi-grade ahi tuna, which supports muscle repair and growth. It contains healthy fats from the ripe avocado and sesame oil, promoting heart health and providing essential omega-3 fatty acids. The sushi rice provides carbohydrates for energy, while the seaweed salad adds fiber, vitamins, and minerals such as iodine. Your meal balances macronutrients and micronutrients, making it a nourishing and satisfying choice.
Storage
Store your Ahi Tuna Bowl in an airtight container to maintain freshness, especially keeping the marinated ahi tuna chilled in the refrigerator for up to 24 hours. Separate the avocado and cucumber from the rice and tuna if possible to prevent sogginess and maintain texture. Reheat the sushi rice gently without microwaving the raw tuna for the best flavor and food safety.
Variation or Alternatives
You can substitute ahi tuna with salmon or tofu for a different protein option, catering to your dietary preferences. Instead of sushi rice, try using quinoa or cauliflower rice to reduce carbohydrates without sacrificing texture. Incorporate pickled ginger or thinly sliced radish to add a tangy crunch and contrast the creamy avocado. For an extra boost of flavor, drizzle a wasabi mayo or spicy mayo over the finished bowl before serving.
Allergies
The Ahi Tuna Bowl from Aloha Poke may pose allergy risks due to common allergens like soy sauce, sesame seeds, and fish (ahi tuna). Individuals with soy or fish allergies should avoid this dish or seek suitable substitutes to prevent reactions. Your awareness of these ingredients is crucial to ensure a safe and enjoyable meal experience.
Why this recipe?
Ahi Tuna Bowl from Aloha Poke restaurant combines fresh, sashimi-grade ahi tuna with vibrant, nutrient-rich ingredients like avocado, seaweed, and pickled ginger, delivering a flavorful and health-conscious meal. The perfect balance of umami, acidity, and texture creates a satisfying dish that appeals to both seafood lovers and health enthusiasts. Making a copycat version allows You to enjoy this delicious blend at home while customizing ingredients to suit personal tastes or dietary needs. Recreating this bowl also unlocks the opportunity to savor a restaurant favorite at a fraction of the cost.