This post may include affiliate links. Thank you for your support.

Take your tastebuds on a tropical vacation and say “aloha” to this phenomenal Tuna Poke Bowl. Featuring melt-in-your-mouth sushi-grade ahi tuna marinated in a sweet-savory sauce with a colorful mix of toppings, creamy avocado, and a vibrant mango dressing, this Hawaiian poké recipe delivers bold, balanced restaurant-quality flavor—no cooking, rolling, fancy tools, or takeout menu required!

“Made with my boyfriend, he was determined to ADD jalapeños to the poke marinade, absolutely delicious.”

– Kiera
Overhead photo of a tuna poke bowl with ahi tuna, seaweed salad, sliced avocados, and a tropical dressing.

Update: This recipe was originally published in July 2018. I’ve updated the article below to include more information about making poké fish bowls at home.

Hi, friends. If you’re a sushi lover like me and want some fresh and flavorful seafood—minus the finicky rolling—today’s tuna poke bowl recipe is about to become your new favorite meal!

Table of Contents

About this tuna poke bowl

Close your eyes and imagine tasting: fresh, tender chunks of sushi-grade tuna and finely diced sweet onions marinated in an flavorful blend of soy sauce, sesame oil, and a touch of mirin, all nestled atop a bed of crisp buttery lettuce or seasoned sushi rice. Toss in your favorite Hawaiian bowl toppings, like savory seaweed salad, crunchy cucumbers, and creamy avocados, and top the whole thing with a generous drizzle of tropical, fruity mango dressing. SO good—it’s honestly like an island vacation for your tastebuds!

Basically, this tuna poke bowl is going to give you ALL the summer feels. It’s fresh, wholesome, and it’s downright delicious too! Not to mention, this tuna poke recipe is like eating the rainbow! I mean, just look at that jewel-tone-colored tuna with pops of green and a drizzle of vibrant yellow mango sauce!

Eating food this pretty is impossible to pass up. 😉

If you love seafood as much as I do, check out these fresh fish recipes next: Shrimp Ceviche and Seafood Ceviche.

Why you’ll love this recipe

  • Quick and Easy to Prepare. There’s no sushi rolling or special tools needed. Just simple, minimum prep, and no cooking required. Seriously, you can get tuna poke on the table in a matter of mere minutes!
  • Beautifully Flavorful. With a combination of tender ahi tuna, umami-rich poke marinade, sweet onions, tropical sauce and unlimited toppings creates a dish that’s delightfully flavorful.
  • Super Satisfying. Packed with lean protein, healthy fats, and nutrient-rich fresh veggies, this poke bowl is as wholesome as it is delicious!
  • Totally Customizable. The topping and mix-in options are pretty endless here. Serve the poke on steamed rice, sticky rice, or mixed greens; throw in some sliced jalapeños, shredded carrots, diced pineapple, sesame seeds, macadamia nuts, and so much MORE!
  • All Season Appeal. Hearty enough for cooler months, light enough for warmer months—this poke bowl recipe is about to become your year-round favorite!
Angled photo of a partially diced raw filet of sushi-grade ahi tuna.

What is tuna poke?

Hawaiian tuna poke has become a popular food trend, and for good reason. Poke bowls are super quick to throw together and perfect for satisfying a sushi craving on a lower budget.

So what is it exactly? Poke is a Hawaiian dish made of freshly caught fish, traditionally ahi tuna or octopus, that’s roughly cubed, marinated, and tossed with local ingredients such as seaweed and candlenuts (nuts from the kukui tree). Poke (pronounced “POH-keh”) literally means “to cut or slice” in Hawaiian, and the word refers to those bite size pieces of raw fish.

Modern poke bowls consist of poké fish served over sushi rice, with various vegetables, sesame seeds, and umami-spiked sauces.

In this tuna bowl, we are nixing the rice and opting for wholesome greens while also omitting the creamy sriracha mayo and substituting it for a tropical mango dressing.

Overhead photo of poke tuna, finely mined sweet onions, thinly sliced scallions, and hawaiian marinade in a large glass mixing bowl.

Ingredients for tuna poke bowls

There are three parts to this tuna poke recipe with avocado: tuna poke, poke bowl toppings, and the mango dressing:

  • Onions: I prefer to use a combination of finely diced sweet onions and green for aromatic flavor and a touch of crunch, but you can use one or the other.
  • Soy Sauce: I recommend sticking with a low sodium soy sauce so you can control the salt.
  • Mirin: One of the reasons why this poke salad has such a great Asian flavor is from the Mirin. It’s a tasty rice wine that elevates the flavor of this poke tuna.
  • Sesame Oil: Lends a rich, nutty flavor to the poke bowl.
  • Hawaiian Sea Salt: You won’t need a lot, just a pinch or two to enhance the flavor of the other ingredients.
  • Ahi Tuna: Ensure you are using sushi-grade fresh ahi tuna steaks—go to your local seafood shop or ask your grocery store to snag some.

For the bowl

  • Seaweed Salad: If you haven’t enjoyed the toasty flavor of seaweed salad yet, this is the perfect recipe to try it. It’s downright heavenly paired with poke tuna!
  • Spring Lettuce Mix: I like a leafy mix of lettuces for color, but use what you love.
  • Avocado: I prefer thick slices of creamy avocado but avocado hummus dip works too. The creamy richness balances out the poke bowl beautifully.
  • Cucumber: It’s best to use an English cucumber for this dish because they don’t have all those pesky seeds.
  • Sesame Seeds: For a little crunch and tiny hint of nutty flavor.

Dressing ingredients

  • Mango: You’ll need to peel it, core it and chop the mango into bite-sized pieces. They will get blended so it will be smooth, so don’t worry too much about the size of the cuts.
  • Lime: Fresh lime juice is the best, that stuff in a green bottle is lackluster in flavor.
  • Honey: A little bit of honey adds the right amount of sweetness to the dressing and pairs great with the spice of the sriracha.
  • Sriracha: Feel free to add more or less sriracha depending on how much spiciness you would like your dressing to have.
  • Water: You will only need to add water if the dressing is too thick for your taste. Otherwise, you can omit it.

Recipe variations

  • Poke Rice Bowl: Swap out the leafy greens and use sticky, seasoned sushi rice or steamed white rice instead.
  • Salmon Poke Bowl: Instead of using tuna, use a sushi-grade salmon filet instead.
  • Tropical Twist: Play into the Hawaiian angle and add diced pineapple, mango cucumber salsa, or Thai mango salad for extra sweet-tangy flavor.
Overhead photo of cubed tuna poke tossed with marinade in a glass mixing bowl.

How to make poké bowls

You only need a few minutes to whip up this salad and you’ll have a fresh lunch or dinner! Plus, they are great for entertaining too.

  1. Prepare the dressing: In the bowl of a food processor, add the mango, lime juice, honey, mirin, sesame oil, sriracha and 1/8 tsp salt. Process until completely smooth. With the motor running stream in water, 1 tablespoon at a time, until desired consistency is achieved*. Taste and adjust for seasoning.
  2. Prepare the tuna poke: In a medium bowl, combine the onion through the sesame oil. Season with a generous pinch of salt and whisk well to combine. Add the cubed tuna and toss gently to combine.
  3. Serve bowl style or salad style: In a serving bowl, add the lettuce, seaweed salad, avocado and cucumber. Top with the tuna poke mixture and optional toppings. Drizzle with dressing. Enjoy sushi poke bowl immediately.

Chef expert tips for perfect results every time!

  • Sushi-Grade Fish. Make sure you start with high-quality sushi grade ahi tuna or sashimi grade fish from a trusted source. If tuna isn’t your thing, sushi-grade salmon, octopus, scallops, or cooked crab meat are delicious options for this tuna poke bowl recipe.
  • Cut Tuna Uniformly. Use a sharp knife to cut tuna against the grain into generous bite-size pieces.
  • Make Mango Dressing to Taste. The amount of water needed for the dressing depends on your personal preference. I recommend starting with 1 tablespoon and adding more water, a teaspoon at a time, until desired consistency is achieved. For reference, I used 1 1/2 tablespoons of water.
  • Keep Marinade Time Short. After tossing the cubed tuna with the poke sauce, make sure you serve it right away or within 15 to 20 minutes to avoid the tuna turning mushy.
  • Add Variety of Texture and Flavors. The add-ins for the tuna poke bowl are pretty limitless; however, think about the texture (crunchy, creamy, chewy) and flavor (tangy, sweet, savory, salty) they’ll add. I recommend you use your imagination, shoot for a colorful rainbow, and top your bowl with whatever your heart desires.
  • Serve Immediately. This tuna poke bowl recipe will keep, covered, in the refrigerator for up to one day, however it is best if enjoyed immediately after it’s prepared.
Angled, close up photo of sushi poke bowl with ahi tuna and Hawaiian mango dressing.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Where can I buy sushi-grade tuna?

The label “sushi-grade” means the fish is safe to eat raw and you don’t have to cook it. Thus, the most important thing you need to do before making poke or sushi is find a reputable place to buy it.

If you have a seafood market or Asian market nearby that is likely your best bet. Also, most specialty and higher-end grocery stores, like Fresh Market and Whole Foods carry sushi-grade ahi tuna. The best thing you can do is go to the fish counter and ask for sushi-grade fish.

Here’s what you should look for: the tuna’s color should be bright and never dull. Also, make sure that the tuna doesn’t have any off-putting odors or a texture that is slimy—those are signs the fish has started to go bad.

Can I use frozen tuna for poke recipes?

You sure can! Unless you are live on the coast and have direct access to fishmongers, chances are pretty good your tuna was previously frozen. Just make sure the tuna is labeled sushi-grade and then properly thaw it before preparing this poke bowl recipe.

How do I cut tuna for poke?

You’ll want to use a very sharp Chef’s knife and dice the tuna into generous bite-size pieces, anywhere from 1/2-inch to 3/4-inch cubes. Make sure you cut against the grain (through it, not parallel), to ensure tenderness. And, if you’re looking to make aesthetically pleasing work out of your dice, place the tuna steak in the freezer for about 15 minutes before cutting. Slightly firm proteins are easier to cut cleanly.

What to add to poke bowls?

Poke bowl mix-ins and toppings are only limited by your imagination! Below are a few delicious ideas to help inspire, but use what YOU love:

  • Sushi Rice or Steamed White Rice
  • Leafy Greens
  • Best Pickled Red Onions
  • Sliced Jalapeño or Pickled Jalapeños
  • Edamame Beans or Sugar Snap Peas
  • Tobiko (flying fish roe)
  • Fresh Herbs, such as cilantro, Thai basil, scallions, and chives
  • Shredded Carrots
  • Sliced Radishes
  • Pickled Ginger, Wasabi
  • Nori Strips (Seaweed) or Furikake
  • Chopped Macadamia Nuts
  • Wonton Chips

What sauces go well with ahi poke?

Gosh, a better question would be what sauce won’t work here. 😉 I obviously love a beautifully tropical sauce with my poke, but please use what YOU love. Below are some ideas to inspire:

  • Poke Sauce. Just double the poke marinade and use it as a sauce.
  • Spicy Mayo. A simple combination of sriracha sauce and kewpie mayo.
  • Ponzu. I personally love this citrusy soy sauce with tuna.
  • Wasabi Aioli. A mixture of wasabi and mayo.
  • Gochujang. A staple in Korean cuisine, it’s a spicy chili paste.
  • Ginger Dressing. A staple in Japanese cuisine, ginger carrot dressing works great here.

Can I make this ahead of time?

Unfortunately, when it comes to sushi and raw fish, it’s best to enjoy it fresh. However, you can absolutely prepare some of the components, like the mango dressing, sushi rice (if using), chop the veggies, ahead of time. Then all you need to do is cube the tuna, toss it with the poke sauce, assembled your prepped components, and chow down.

Serving poke recipes

Beautifully refreshing, perfectly tropical, and downright delish, ahi tuna poke bowls pair best with Asian, Hawaiian, and Caribbean dishes. But don’t let that stop you from getting creative! Below are some serving ideas to inspire:

Common serving suggestions

  • Garnishes Galore: Top your tuna poke bowl with sesame seeds, sliced green onions, and a generous drizzle of mango sauce, or spicy mayo for a colorful restaurant-style presentation.
  • Over Rice or Grains: Transform your poke into a hearty dish by serving it over seasoned sushi rice, steamed rice, cauliflower rice, quinoa, or any rice recipe you love, like the best coconut rice.
  • Alongside Soup: Pair your sushi bowl with a steamy bowl of miso soup, egg drop soup, or Hawaiian noodle soup for a comforting meal.
  • Topical Presentation: Lean into the tropical angle and serve the ahi poke in a hallowed-out pineapple or coconut shell.

Unique serving ideas

  • As an Appetizer: Bake wonton wrappers to create chips and serve the tuna poke atop the crispy wontons for a delicious hand-held starter.
  • DIY Poke Bar: If hosting friends or family, set up a build-your-own tuna poke bar complete with individual bowls of various toppings and components, like recipe for Japanese cucumber salad or roasted brussels sprouts with peanut sauce, and let guests customize their own bowl.
  • Alongside your Island or Asian Favorites: Take a trip to the Islands or the east and pair this poke bowl recipe with your favorite entrees, like this salmon sesame.

Storing leftovers

  • Refrigerator Storage: I recommend storing the poke marinated tuna, greens, rice, and toppings separately in airtight containers in the fridge for up to 1 day or 24 hours.
  • Freezer Storage: Unfortunately, freezing is not recommended.
  • Reheating: No need—poke bowls are meant to be enjoyed chilled or at room temperature.

This poke bowl recipe is incredibly flavorful and super satisfying. Easy on the eyes and even easier on the taste buds, this poke tuna is salad goals!!

Until next week, friends, cheers – to sushi in a bowl!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More delicious ahi tuna recipes! 

Overhead photo of a tuna poke bowl with mango dressing in a large white bowl.

Tuna Poke Bowl

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 20 minutes
Cook Time: 0 minutes
0 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Take your tastebuds on a tropical vacation with this phenomenal Tuna Poke Bowl recipe. Featuring melt-in-your-mouth sushi-grade ahi marinated in a sweet-savory poke sauce with a colorful mix of toppings, creamy avocado, and a vibrant mango dressing, this no-cook poké recipe delivers bold, balanced restaurant-quality flavor—no rolling, fancy tools, or takeout menu required!

Equipment

  • 1 Mixing Bowl – for making the tuna poke
  • 1 Food Processor – for the mango dressing

Ingredients 

Tuna Poke

For the Bowl

  • 1 Cup Seaweed Salad
  • 4-5 Cups Spring Lettuce Mix (substitute: Cooked Short Grain Sushi Rice, Steamed White Rice, or Cooked Brown Rice)
  • 1 whole Avocado – sliced
  • ¼ whole English Cucumber – diced

Mango Dressing

  • 1 large Mango – peeled, cored & roughly chopped
  • 1 whole Lime – juiced
  • 1 TBS Honey
  • 1 tsp Mirin
  • ¾ tsp Sesame Oil
  • ¼ – ½ tsp Sriracha or more to taste
  • 1-3 TBS Water as needed*
  • Optional Add-ins/Toppings: Sliced Jalapeno, Tobiko, Sesame Seeds, Diced Mango, Wonton Chips, Cilantro, Chopped Macadamia Nuts, Shredded Carrots, Sugar Snap Peas, Sliced Radishes and/or Pickled Ginger.

Instructions

  • Prepare the Mango Dressing: In the bowl of a food processor, add the mango, lime juice, honey, mirin, sesame oil, sriracha, and 1/8 tsp salt.
    Cover the bowl and process the ingredients until completely smooth.
    With the motor running stream in water, 1 tablespoon at a time, until the desired consistency is achieved (SEE NOTES).
    Taste and adjust the mango dressing to suit your own tastebuds. Then, set the dressing aside.
  • Prepare the Tuna Poke: To a medium bowl, add the sweet onions, green onions, soy sauce, mirin, sesame oil, and a generous pinch of salt.
    Grab a whisk and vigorously stir the ingredients together until well to combined.
    Then, add the cubed tuna to the poke marinade and toss gently to coat the chunks of tuna in the marinade.
  • Assemble Poke Bowl: Arrange the lettuce or rice, seaweed salad, avocado, and cucumber in four large serving bowls.
    Then, top with the tuna poke mixture and any optional toppings you love.
    Drizzle the mango dressing all over the poke bowl and enjoy immediately!

Notes

  • Tuna: While the recipe below calls for sushi-grade tuna, you can absolutely substitute the tuna for any seafood you would like, just make sure you are using sashimi quality fish, or cooked seafood.  Sushi-grade salmon, octopus, scallops or cooked crab are delicious options for this poke salad bowl!
  • Poke Bowl Toppings: The add-ins for the avocado mango tuna poke salad bowl are pretty limitless.  I have included a ton of options in the recipe, but feel free to use your imagination and top your bowl with whatever your heart desires!
  • Mango Dressing: The amount of water needed for the mango dressing depends on your preferred consistency.  I recommend starting with 1 tablespoon and adding more water, an additional tablespoon at a time, until desired consistency is achieved.  For reference, I used 1 1/2 tablespoons of water in my dressing.  The same note applies to the honey and sriracha in the dressing.  Always make a recipe your own by adjusting the measurements of ingredients to your taste.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
    Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Serves: 2 as entree; 4 as side
 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 216kcal    Carbohydrates: 18g    Protein: 22g    Fat: 6g    Saturated Fat: 1g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 2g    Cholesterol: 32mg    Sodium: 523mg    Potassium: 509mg    Fiber: 2g    Sugar: 14g    Vitamin A: 4135IU    Vitamin C: 23mg    Calcium: 45mg    Iron: 2mg
Course: entree
Cuisine: Hawaiian

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not republish this recipe without prior consent. To reference this recipe, please link directly to this post.

Overhead photo of a tuna poke bowl with mango dressing in a large white bowl.