Shoyu Ahi Tuna Poke Bowl Recipe

This is my go-to Shoyu Ahi Poke recipe — a simple, authentic Hawaiian-style dish of sashimi-grade raw tuna tossed in a savory soy-sesame dressing. It’s fast to make, relies on excellent-quality fish, and is perfect served over rice, greens, or in a poke bowl with your favorite toppings.

About Shoyu Ahi Poke

Shoyu Ahi Poke is the classic Hawaiian preparation of raw tuna dressed with soy sauce (shoyu), sesame oil and a touch of heat if you like it spicy. The method is straightforward: dice sashimi-grade tuna into bite-sized cubes, fold it with a few flavorful ingredients, and serve immediately or briefly chill. The most important element is fresh, sushi- or sashimi-grade fish.

If you prefer a spicier version, simply add more chili paste or sriracha to taste. You can also swap the tuna for other sashimi-grade fish such as salmon, or use a vegetarian alternative—diced watermelon or roasted beets make surprisingly satisfying plant-based poke.

Poke Bowl Toppings

• Edamame
• Diced cucumber
• Diced mango
• Diced pineapple
• Seaweed salad
• Sweet corn
• Carrots
• Sliced jalapeño
• Fried onions
• Avocado
• Macadamia nuts
• Tobiko (fish roe)
• Scallions
• Cilantro
• Microgreens
• Pickled ginger
• Wasabi
• Sesame seeds

A few ways to serve poke

• Build a bowl of mixed vegetables and top with poke. A combination like edamame, shredded cabbage, carrots, cucumbers and avocado is bright and refreshing.
• Serve the poke over steamed rice — brown rice, black rice, or sushi rice all work well.
• Use baby greens or peppery lettuces (arugula, mizuna) for a lighter salad-style bowl.
• Add pickled vegetables for acidity and contrast — quick pickled ginger, kimchi or pickled cucumbers are all excellent choices.
• Pair with tropical fruits such as mango and pineapple for a Hawaiian-style flavor profile.

Choosing the fish

Ahi tuna is the most common choice for poke, but salmon, shrimp, and other seafood can work too. For the best texture and safety, use sashimi-grade or sushi-grade tuna from a reputable source. If sashimi-grade fish isn’t available, ultra-frozen fish that has been thawed properly can be an alternative, but fresh sashimi-grade is preferred.

More tuna recipe ideas

• Watermelon Ahi Tuna Salad
• Sesame-Crusted Tuna Steak on Arugula
• Seared Tuna Salad with Wasabi Butter Sauce

Shoyu Ahi Poke — Recipe

Yield: 4 servings | Total time: 5 mins

Ingredients

• 1 lb sushi-grade tuna, cut into 3/4-inch cubes
• 1/4 cup thinly sliced onion
• 1/2 cup sliced scallions (green parts only)
• 2 tbsp reduced-sodium soy sauce (or coconut aminos for Whole30/Paleo)
• 1 tsp sesame oil
• 1/2 tsp sambal oelek or sriracha (adjust for heat preference)

Instructions

1. In a medium bowl, combine the tuna, thinly sliced onion and scallions.
2. Add the soy sauce, sesame oil and sambal (or sriracha). Gently fold the ingredients together until the fish is evenly coated.
3. Serve immediately for the freshest texture. If you prefer to chill briefly, cover tightly and refrigerate up to 24 hours; taste before serving and add a splash more soy sauce if needed.

Notes

For gluten-free diets, use a gluten-free soy sauce. If you marinate the poke for a while, the soy will season the fish more deeply but may firm the texture slightly; short marination or immediate serving preserves the delicate sashimi texture.

Nutrition (per serving)

Serving: 1 (1/4 lb poke only, veggies extra). Calories: 166 kcal; Protein: 28.5 g; Fat: 4 g; Carbohydrates: 2.5 g; Fiber: 0.5 g; Sodium: 512 mg; Cholesterol: 44 mg; Sugar: 0.6 g.