Ahi tuna poke bowl

Prep time: 20 min

Cook time: 20 min (for the rice)

Serves: 2


For the sauce:

  • ¼ cup low sodium soy sauce
  • ¼ cup pineapple juice
  • 1 tsp rice vinegar
  • 1 tsp honey (can substitute sugar or agave)
  • ½ tsp garlic powder
  • ½ tsp onion ginger 
  • ¼ tsp sesame oil
  • 1 tsp sesame seeds

For the bowl:

  • 12oz of ahi tuna, diced into large cubes
  • ½ cup basmati, jasmine rice or rice noodles
  • Sheets of nori, sliced into squares or strips

For the toppings, there are many options depending on your taste buds. Here are a couple of combinations I would suggest:

  • Diced cucumber, avocado, mango, green onion
  • Shredded carrots, sliced radish, diced avocado, pickled red onions


  1. Cook the rice according to the machine’s instructions.
  2. While the rice is cooking, mix all sauce ingredients together in a bowl and set aside.
  3. Dice up the tuna and add it to a larger bowl, then add sauce to marinate the tuna.
  4. Prepare veggies of choice into similar-sized pieces to the size of the diced tuna. 
  5. To plate: Add rice and tuna and then garnish with your veggies of choice.


This recipe was created by Jessi Wall, Fisherman’s Market Kelowna store manager.

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