Pineapple Ahi Poke Bowl

Ingredients for servings

  • 1 pound sushi-grade ahi tuna, cut into cubes

  • 0.25 cup(s) low-sodium soy sauce

  • 3 tbsp toasted sesame oil

  • 1 tbsp rice vinegar

  • 1 tsp toasted sesame seeds

  • 1 tsp black sesame seeds

  • 0.5 tsp freshly grated ginger

  • 1 garlic clove(s), freshly grated

  • 4 green scallions, thinly sliced

  • 2 avocados, 1 cubed and 1 sliced

  • 0.3333 cup(s) cubed pineapple

  • 1 seedless cucumber, cut into half moons

  • for serving

  • your favorite rice

  • seaweed salad

  • tortilla chips


  • Place the tuna in a large bowl. In a smaller bowl, whisk together the soy sauce, oil, vinegar, sesame seeds, ginger and garlic. Pour over the tuna and toss to coat. Stir in the green onion. - Cover the bowl with plastic wrap and place it in the fridge to chill for 10 minutes.

  • Right before serving, stir in the cubed avocado and the pineapple.

  • To make the bowls, place rice in the bowl. Cover with a handful of cucumbers I like to toss mine in toasted sesame oil, seaweed salad, extra sliced avocado, and a big scoop of the tuna and marinade. Top with extra sesame seeds. This is wonderful eaten with tortilla chips!

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