Ahi Tuna Poke Bowls with Spicy Salmon
Poke bowls are as easy as they are gorgeous. You can be very flexible with the ingredients, adding or subtracting to suit your mood and the contents of your fridge.
Prep Time15 minutes mins
Cook Time12 minutes mins
Additional Time10 minutes mins
Total Time37 minutes mins
Course: Salads + Bowls
Cuisine: Hawaiian
Keyword: ahi poke, ahi tuna poke bowls, poke bowl, spicy salmon poke, spicy salmon poke bowl, tuna bowl, tuna poke bowl recipe
Calories: 517kcal
Author: Carolyn Gratzer Cope
FOR THE SPICY TUNA
- ½ pound sushi-grade yellowfin tuna
- 1 tablespoon thinly sliced scallion white and green parts
- 1 teaspoon very thinly sliced shallot
- 2 teaspoons reduced-sodium tamari
- 1 teaspoon toasted sesame oil
- Pinch of chili flakes
FOR THE SPICY SALMON
- ½ pound sushi-grade salmon
- 2 teaspoons mayonnaise
- Sriracha to taste -- start with ¼ teaspoon
- ¼ teaspoon reduced-sodium tamari
- 1 teaspoon finely minced shallot
- 1 tablespoon sliced scallions
To make the tuna poke, cut tuna into bite-sized cubes. I like them on the smaller side — maybe ½-inch dice — but it's totally up to you. Place cubes in a small mixing bowl and add scallion, shallot, tamari, sesame oil and chili flakes. Toss gently and set aside.
To make the salmon poke, cut salmon into cubes to match the size of the tuna and place in a small mixing bowl. In another small bowl, stir together the mayonnaise, sriracha and tamari. Spoon sauce over salmon and toss gently to coat. Stir in shallot and scallion and set aside.
To assemble the bowls, place some rice in the bottom of each serving bowl. Arrange portions of tuna, salmon, and whatever additional ingredients you like. Pictured here are avocado, seaweed salad that I bought already prepared, some simple shelled edamame, a little bit of salmon roe, and a nice sprinkle of gomasio, freshly ground black pepper, and chili toasted sesame oil.
- Poke bowls are great way to use leftover sushi rice, meaning you can make the rice in advance. If you're not into white rice, these bowls are super with brown rice, quinoa, or even cauliflower rice.
- Make the rest of the elements right before serving, and try not to make so much that you have leftovers. Poke is all about freshness.
Calories: 517kcal | Carbohydrates: 61.1g | Protein: 36.2g | Fat: 14.4g | Fiber: 6.3g