Ahi Tuna Poke Bowls are a perfect canvas for any toppings you’d like, quick and healthy, these are spiced up with a chili wasabi sauce!
Poke Bowls are a trend and I am here for it! I have frequented a few different poke bowl restaurants and I think they are absolutely genius. It is a quick healthy meal that is extremely customizable and delicious! When I wanted to make my own, I thought Ahi Tuna was a very expensive cut of fish.
Large box stores have three frozen sushi grade tuna steaks for 10 dollars….yep 10 dollars!
Most grocery stores are also carrying them now in their freezer sections for a similar price. In this recipe I use my Instant Pot Sushi Rice as the base and then get creative with the mix-ins and toppings! Poke bowls allow you to be extremely creative and have fun with different flavors. I always like to make sure I have a creamy dressing, fresh crunchy vegetables, some sweet and spicy notes, and some sort of crunch! This recipe is healthy and more affordable making them yourself! So jump on the trend train and make yourself a poke bowl!
- You can add in any mix in to the cubed tuna you would like! Instead of pineapple you can add mango, instead of cucumber you can add red pepper! This bowl is a blank canvas for whatever flavor combinations you like!
- The trick I use to pour any mixture into a plastic bag and use as a pastry bag is to place the bag into a cup and fold the plastic bag over the edge of the cup! This prevents the edge of the bag from getting messy and also a direct path to the corner of the bag!
- 2 Ahi Tuna Steaks cubed
- 1 Scallion thinly sliced (White Portion)
- ¼ cup chopped pineapple
- ½ cup chopped cucumber
- Half diced jalapeno
Chili Wasabi Sauce:
- 1/3 cup avocado mayo
- 1 tsp gluten free soy sauce
- ¼ tsp sesame oil
- ¼ tsp rice wine vinegar
- 1-2 tsp wasabi paste
- 1 tsp sambal
- Sliced Almonds or Chopped Cashews
- Toasted Sesame Seeds
- Scallions Sliced (Green Portion)
- Heat 1 tbsp of canola oil, on high, in a large skillet. Lightly salt both sides of tuna steaks.
- Sear tuna on each side for 1 1/2 – 2 minutes depending on thickness.
- Remove from pan and allow to rest.
- In a small bowl, mix all ingredients for chili wasabi sauce until well combined.
- ***Place in small plastic bag so it can be easily drizzled over the bowl***
- In a large bowl combine cubed seared tuna, chopped cucumber, chopped pineapple, diced jalapeno and thinly sliced scallions. Mix until combined.
- Place tuna mixture on top of sushi rice. Drizzle with chili wasabi sauce and top with almonds, toasted sesame seeds, and sliced scallions! Enjoy!
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