Ahi tuna poke bowl

Prep time: 20 min

Cook time: 20 min (for the rice)

Serves: 2

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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 Chef Jessi, Kelowna store manager, 2022.

Chef Jessi

Chef Jessi

Though she’s traded her chef knives for fillet knives, Chef Jessi is excited to continue sharing new ways of bringing restaurant-quality dishes to your home kitchen using ingredients from the Fisherman’s Market.

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