Ask Cookix, your sous-chef

Hawaiian Ahi Tuna Poke Bowl with Coconut Rice

Drawing from the vibrant flavors of Hawaiʻi, this Hawaiian Ahi Tuna Poke Bowl features sushi-grade ahi tuna marinated in tamari, rice vinegar, sesame oil, honey, and ginger atop fragrant coconut rice. Crisp jicama or daikon, English cucumber, and sweet mango add refreshing crunch and tropical sweetness. Shelled edamame, creamy avocado, and toasted macadamia nuts contribute protein and texture, while a drizzle of house-made Sriracha aioli delivers a balanced spicy-creamy finish. Named for the Hawaiian word “poke,” meaning “to slice,” this bowl celebrates fresh, raw ingredients and Pacific-inspired marinades. Perfect for a quick weeknight meal or casual dinner gathering, each component can be prepped ahead, making assembly effortless. Garnish with extra scallions and sesame seeds for color and crunch. Enjoy a taste of island life in under an hour—gluten-free, dairy-free, and endlessly adaptable.

Dinner | Light Lunch | Hawaiian | Dairy-Free | Egg-Free | Gluten-Free | Pescatarian | Shellfish-Free | Poke Bowl | Mixing Bowl | Pot | Avocado | Edamame | Rice | Tuna | Boiling | Marinating | Mixing | Casual Gathering | Weeknight | Quick
Time to complete

Prep

20min

Cook

25min

Wait

15min

Total

1h

Ingredients (2–3 bowls)

Marinade

  • 3 tbsp (45 ml) low-sodium tamari or soy sauce
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (7 g) honey
  • ⅛ tsp (0.5 g) ground ginger
  • 3 scallions (30 g), finely chopped

Ingredients

  • 12–16 oz (340–450 g) sushi-grade ahi tuna, cubed into 1.25 cm (½″) pieces
  • 1 batch coconut rice (about 400 g / 2 cups cooked)
  • 1 small jicama or daikon (about 100 g), peeled and sliced
  • ½ English cucumber (about 100 g), diced
  • 1 mango (about 200 g), peeled and diced
  • 1 cup (150 g) shelled, cooked edamame
  • 1 large avocado (200 g), peeled and diced
  • ⅔ cup (80 g) macadamia nuts, roughly chopped
  • 1 tsp (4 g) sesame seeds

For Serving/Garnishing

  • Reserved scallions (from marinade)
  • Sriracha aioli (see method)
Nutrition Information (per 100g)
  • Calories: 156
  • Fat: 10.2
  • Protein: 11.5
  • Carbohydrates: 6.8
  • Fiber: 1.9
Directions

Cook Coconut Rice

  • 1. Prepare coconut rice according to package or recipe instructions—stovetop, rice cooker, or Instant Pot—until tender and fluffy.

Marinate Tuna

  • 2. In a bowl, whisk tamari, rice vinegar, sesame oil, honey, ginger, and chopped scallions. Add tuna cubes and toss to coat. Cover and refrigerate 15–60 minutes.

Make Sriracha Aioli

  • 3. Whisk together ½ cup (120 g) mayonnaise, 1 minced garlic clove, 1–2 tsp (5–10 ml) sriracha, and 1 tsp (5 ml) lemon or lime juice. Set aside.

Prep Toppings

  • 4. Pat marinated tuna dry. Chop jicama or daikon, cucumber, mango, edamame, avocado, and macadamia nuts into bite-sized pieces.

Assemble Bowls

  • 5. Divide coconut rice between bowls. Arrange tuna and each topping around the rice. Sprinkle sesame seeds and reserved scallions over the top.

Serve

  • 6. Drizzle Sriracha aioli over each bowl. Serve immediately.
Cookix's Secrets

Aioli Consistency

  • Thin aioli with a teaspoon of warm water or additional lemon juice if you’d like a lighter drizzle.

Fresh Herbs

  • Toss in fresh cilantro, mint, or basil with your toppings for bright herbal notes.

Grain Base

  • Use brown rice, black rice, or cauliflower rice in place of coconut rice for added fiber or lower carbs.

Nut-Free Option

  • Replace macadamia nuts with toasted pumpkin or sunflower seeds to eliminate tree nuts.

Protein Swap

  • Substitute salmon or tofu for tuna to accommodate dietary preferences or make a vegetarian version.

Rice Flavor

  • Stir a few drops of coconut extract into the rice if you prefer an extra coconut aroma without adding more liquid.

Spice It Up

  • Add a pinch of furikake or togarashi on top for an extra layer of umami and spice.

Tuna Quality

  • Use sushi-grade ahi tuna for the freshest texture and flavor. Keep it well chilled until just before slicing.

Uniform Cubes

  • Chill the tuna briefly before dicing for cleaner, more uniform cubes that hold their shape in the bowl.