(XL) Ahi Tuna Poke Bowl Recipe

This huge Ahi Tuna Poke Bowl Recipe is served casserole style over a bed of rice with a creamy and spicy mayo sauce.

Serve this tuna poke with some Chicken Egg Rolls, Egg Drop Soup or my authentic Hawaiian Macaroni Salad for an epic meal!

What Is Poke?

Poke (pronounced: POH-kay) is a Hawaiian dish that consists of diced and cubed fish, mainly raw ahi tuna or salmon, tossed in a sauce and served over rice.

The highest quality of sushi grade tuna or salmon is required to optimal taste and texture. But have no fear – if you’re not into consuming raw fish, there are options for you!

Ahi Tuna Poke Bowl Recipe

Since my family is rather large, I tend to make this recipe as an extra large “casserole” of poke so I don’t have to take the time to assemble individual bowls. It’s a scoop and serve situation that works nicely for potlucks, parties and get togethers.

Ingredients Needed

Let’s talk about what you’ll need in order to whip up this ahi tuna poke casserole for yourself. As always, you can find the full list of ingredients located in the printable recipe card below.

• Rice – white or brown rice works great
• Kewpie Mayo – found near the Asian ingredients
• Sriracha Sauce – use more or less to your desired spice level
• Sesame Oil – for an added umami flavor
• White Pepper – a more mild pepper flavor compared to black pepper
• Ahi Tuna – look for a high grade or “sushi grade” tuna*
• Cucumber
• Green Onion
• Tobiko Eggs – or masago eggs (you can usually locate these at an Asian market in the fridge or freezer aisle.
• Furikake – a seasoning blend of seaweed and sesame seeds

You may be wondering why all the ingredients for this poke bowl are coming from the Asian aisle when poke is traditionally a Hawaiian recipe?

Japan actually has a lot of influence on Hawaiian recipes, especially poke, so the two are often seen mingling together. Plus both Japan and Hawaii have easy access to some of the very best fish in the ocean, making it that much more convenient.

How To Make Poke Casserole

While I call this recipe a “casserole” it’s not actually a casserole. The word casserole implies to me that it’s a baked dish, while there isn’t actually any baking being done here. The ahi tuna is served raw*.

Cook Rice

The first thing you’ll need to do is cook your rice. Start by rinsing it under cold water till the water runs clear. This removes the excess starches, making the rice less sticky when cooked.

Once cooked, spread the rice in a 9×13″ casserole dish into an even layer.

Combine Ahi Tuna

In a large bowl combine the cubed ahi tuna, diced cucumber, green onions and tobiko eggs.

*If you’re not using raw tuna, you can swap it out for cooked diced shrimp, imitation crab or even cubed steak bites.

Spicy Mayo Sauce

My signature spicy mayo sauce can be found on my Air Fryer Salmon as well as my Sushi Nachos. It’s creamy, it’s spicy and it’s to die for.

Combine kewpie mayo, sriracha, sesame oil, salt and white pepper in a bowl and whisk together.

PRO TIP: try swapping the salt with MSG for some added umami flavor!

Add Poke over Rice

All that’s left to do is pour the poke mixture over the bed of rice.

Drizzle with a little more kewpie mayo, more sriracha if desired and then garnish with green onions and furikake seasoning.

It’s a gorgeous presentation that looks as though you spent hours making, yet comes together in about 30 minutes.

Ahi Tuna Swap?

I get it, not everyone is into eating raw fish. Just like any restaurant would give you a warning about consuming raw fish, I too, will warn you…

Raw Food Disclosure*

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

That being said, please seek out the freshest, highest quality fish when making this recipe. My local Asian market has a great selection of frozen poke to choose from.

Try These Cooked Options:

You can still enjoy this recipe with the fun sauce over rice using these cooked options.

• Shrimp – either chilled or hot works.
• Steak Bites that are cooked – serve hot and freshly cooked!
• Imitation Crab – perfect for that spicy California Roll taste!
• Crispy Chicken – try my air fryer bang bang chicken

One of my other favorite additions to this ahi poke casserole would be a layer of finely shredded cabbage between the rice and the poke. It adds an extra barrier between the hot rice and the tuna so it doesn’t cook the tuna from residual heat.

Make Ahead and Storage

Due to the nature of the raw fish, it’s best to prepare and consume this casserole within the same day.

Leftovers can be stored in the fridge, but should be consumed as soon as possible (I would say no more than 1-2 days).

Each bite of this XL Ahi Tuna Poke Bowl Recipe is creamy, spicy, crunchy (thanks to the cucumber) and mega delicious.

I can’t wait for you to give it a try!