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Authentic Hawaiian Ahi Poke Bowl (Soy-Free)

A fresh, vibrant, and traditional Hawaiian-style Ahi poke bowl made entirely soy-free. Featuring sushi-grade yellowfin tuna, crunchy macadamia nuts, sweet onion, and oceanic seaweed, all tossed in a rich coconut aminos and toasted sesame oil marinade, served over warm, seasoned sushi rice.

Prep 20 min Cook 20 min Total 55 min Level Easy

Serves 4

Ingredients

Poke Base

1 lbs Sushi-grade Ahi (Yellowfin) Tuna — cut into 1/2-inch cubes
0.25 cup Sweet onion (Maui or Vidalia) — finely sliced or diced
2 whole Scallions (green onions) — thinly sliced, white and green parts
0.25 cup Macadamia nuts — roasted and roughly chopped
2 tablespoons Dried Ogo seaweed or Wakame — rehydrated in water and chopped

Soy-Free Marinade

3 tablespoons Coconut aminos — soy sauce alternative
1 tablespoon Toasted sesame oil
0.5 teaspoon Hawaiian sea salt (Alaea) or kosher salt — adjust to taste
1 tablespoon Toasted sesame seeds
0.5 teaspoon Crushed red pepper flakes or Hawaiian chili pepper (optional) — for heat

Sushi Rice Base

1.5 cups Short-grain sushi rice — rinsed until water runs clear
1.75 cups Water — for cooking rice
2 tablespoons Rice vinegar
1 tablespoon Coconut sugar or cane sugar
0.5 teaspoon Salt

Instructions

Cook the sushi rice: Combine the rinsed sushi rice and water in a rice cooker or a medium saucepan. Cook according to your rice cooker's instructions, or bring to a boil on the stove, reduce to a simmer, cover, and cook for 15-20 minutes until water is absorbed.
~20 min
Rinsing the rice removes excess starch and yields perfectly sticky, yet fluffy, sushi rice.
While the rice cooks, prepare the sushi vinegar seasoning by gently warming the rice vinegar, sugar, and salt in a small bowl in the microwave or on the stove until the sugar dissolves. Once the rice is done, gently fold the seasoning into the warm rice using a wooden spoon. Keep warm.
~5 min
Do not smash the rice while folding; use a slicing motion to incorporate the vinegar.
Rehydrate the seaweed by soaking it in a bowl of cold water for 5 minutes. Drain well and chop if necessary.
~5 min
Squeeze out excess water to prevent the poke from becoming watery.
In a medium mixing bowl, whisk together the coconut aminos, toasted sesame oil, Hawaiian sea salt, sesame seeds, and chili flakes (if using).
~2 min
Add the cubed ahi tuna, sliced sweet onion, scallions, rehydrated seaweed, and chopped macadamia nuts to the bowl with the marinade. Gently toss to combine until the tuna is evenly coated.
~3 min
Keep the tuna as cold as possible while preparing the ingredients.
Cover the bowl and refrigerate for 15 minutes to allow the flavors to meld.
~15 min
Do not marinate for longer than 1-2 hours, as the salt and acidity can compromise the texture of the raw tuna.
To serve, divide the warm seasoned sushi rice among 4 bowls. Top generously with the marinated ahi poke. Garnish with extra sesame seeds or scallions if desired. Serve immediately.
~5 min
The contrast between the warm, slightly sweet rice and the cold, savory poke is essential to a great bowl.

Nutrition

485

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

780

Sodium (mg)

Cholesterol (mg)

Equipment

sharp chef's knife
cutting board
medium mixing bowl
rice cooker or medium saucepan
wooden spoon

Tips & Storage

Always buy your fish from a reputable fishmonger and specify that you will be eating it raw (sushi-grade).
Keep your fish refrigerated until the exact moment you are ready to cut and mix it.
For extra richness, a drizzle of soy-free mayonnaise mixed with sriracha makes a great topping.
Storage: Poke is best consumed immediately. If necessary, leftover poke (without rice) can be stored in an airtight container in the refrigerator for up to 24 hours, though the texture of the tuna will change. Leftover rice should be stored separately in the fridge for up to 3 days.