However You Want Ahi Tuna (or Tofu!) Poke Bowl

Does the word poke remind anyone else of Pokemon?

The 90’s kid in me is praying y’all know what Pokemon is.

When I was a kid I was obsessed with Pokemon. Now, I know I have said I have been obsessed with a LOT of things on this blog. But 6-year-old Sarah would slap me silly if I did not try to covey to you the extent I was OBSESSED with Pokemon. I had everything. Cards, VHS tapes, my own Pokedex, stuffed Pokemon, video games. I even had the awesome yellow Game Boy Color that was a Pikachu Game Boy.

The nerd alert was alive and well in this case.

Frequently, I would pretend that I had Pokemon that followed me around like my imaginary friends. I know that SOUNDS weird, but wouldn’t it be so cool to walk around with animals that breathe FIRE or who could fly you on their back.

I mean, now that I am saying it, it sounds totally impractical, but the child in me just wanted a Growlithe.

Anyways, this is my current favorite thing, right here. It’s right up here! I want to faceplant into that bowl and resurface in four months when it’s sunny and hot outside. With a mojito in my hand and my body FINALLY not pasty white (a girl can dream right?) And preferably, I’ll be swimsuit ready. And have a swimsuit that actually does not flail off of my body when I’m trying to be mad bro-y and jumping waves and such.

Clearly the bikini was only made to be “seen”.

So this bowl. Let’s talk about bowls! I mean that’s pretty much all we talk about here right?

The base is rice . I love this short grain brown sushi rice I find at the grocery store. I might be talking total witchcraft at this moment, but I feel the rice just HOLDS the sauce better. Call me crazy but I have been eating this rice constantly (and have been praying I can find it when I move to god knows where soon). But you do you people! You can use whatever you have on hand and most importantly, whatever you love! Making the rice is probably the most time consuming part of this entire recipe.

Now the tuna. You want lots of flavor for the tuna, and I wildly adore toasted sesame oil. I personally get a LEETLE skeeved with purely raw tuna, so I sear the sucker a little to make it a little more palatable. I’ve also had MAD success making this recipe with tofu. It’s all sorts of deliciousness. Mix some delicious ingredients together and toss the tuna or tofu in the mess for tons of flavor. Add some thinly sliced scallions and sesame seeds and you’re good to go! If you want to skip the rice, you can make it into a salad OR do what I do when the situation gets tough: add a tortilla chip. Cause chips + dip I’m pretty sure have solved all nuclear crises.

YES. Do this! And pretend that summer is a coming.

Yields 2 bowls

However You Want Ahi Tuna (or Tofu!) Poke Bowl

15 minPrep Time

5 minCook Time

20 minTotal Time

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    ahi tuna (or tofu):
  • 1/2 pound sushi grade ahi tuna or 1/2 block extra firm tofu, pressed
  • olive oil
  • salt + pepper
  • 4 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon grated ginger
  • 1 scallion, thinly sliced
  • 1/2 teaspoon honey (sub agave if vegan)
  • 1 lime, juiced
  • Sriracha, to taste
  • bowl:
  • 1 cup shredded cabbage
  • 2 cups cooked brown rice (or more cabbage)
  • handful fresh herbs (cilantro/mint/basil are all good), roughly chopped
  • topping suggestions:
  • julienne carrots/peppers
  • sliced radishes/cucumber
  • cubed mango/avocado/pineapple
  • edamame
  • seaweed salad
  • sesame seeds


(optional, but if you're weird like me and want seared tuna): heat a nonstick or cast iron pan over high heat. Rub tuna steak liberally with olive oil, salt, and pepper. Place the tuna steak in the pan and sear for approximately 2-3 minutes, or until the steak just barely starts to turn brown on the side. Flip and cook for an additional minute. Remove from the pan.

In a medium bowl, whisk together soy sauce, lime juice, sesame oil, rice wine vinegar, honey, and sliced scallion. Cut the cooked tuna, raw tuna, or tofu into small cubes. Add protein of choice to the bowl and toss to coat. Set aside at room temperature for about 10-15 minutes. While marinating prepare your toppings.

 Divide cabbage and cooked brown rice into two bowls. Top with marinated tuna/tofu and desired toppings. EAT.



129 cal


1 g


27 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yup, this bowl pretty much sums up how much I love you.

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