Twisted Ahi Tuna Poke

Name: Twisted Ahi Tuna Poke
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup jasmine rice; 2 ¼ cups water; dash of salt plus pinch for seasoning; ¾ lb ahi tuna steak, cut ¾ inch cubes; 3 stalks green onions, chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp soy sauce (or tamari for gluten-free); 1 tsp toasted sesame oil; 1 tbsp rice vinegar; ½ tsp red chili flakes; 1 tsp pure maple syrup (instead of sugar); 1 medium cucumber, diced (swapped avocado); ½ cup shelled edamame (frozen, thawed); 1 tbsp sesame seeds, toasted; Wasabi peas and extra sesame seeds for garnish

By Emma

Certified Culinary Professional

Published on 22 January 2026 • Recipe tested & approved

A quick poke bowl riff riffing on classic ahi tuna. Rinse rice till water clears, cook till just tender but not mushy. Cubed tuna tossed with a tangy sauce of green onion, garlic, ginger, soy, rice vinegar, and a dash of sesame oil plus a hint of maple syrup for unexpected sweetness. Avocado swapped for crisp cucumber, edamame stays, sesame seeds toasted fresher. Bowls built with rice base, tuna topping, crunchy wasabi peas, and more seeds for texture. Good for 4 hungry mouths.

Prep: 20 min

Cook: 20 min

Total: 40 min

Servings: 4 servings

#Hawaiian #Asian Fusion #Seafood #Quick Meals #Rice Bowls #Healthy Eating

Just picked up ahi, cubes ready. Fish fresh, smell clean, not fishy—essential. Rinsing rice? Don’t skimp. That sticky starch ruins the texture every time. Learned hard way. After rinse, cooking rice’s a balance. Too wet, mush. Too dry, chalky. I adjusted water up 10%; jasmine rice needed it. Cinnamon warmth of sesame oil hits once it’s mixed, ginger roots bite sharp, the maple syrup? Sweet but subtle surprise—earned place after trying honey, agave, sugar. Avocado was a mess last time—soggy, fat overload; replaced with cucumber for crunch. Technique is timing: don’t over-marinate tuna or it’ll turn mushy, and always fluff rice before assembling bowls. Wasabi peas add that sharp crunch everyone lacks in store-bought versions. Perfect lunch or easy dinner, no fuss but big flavors popping each bite.

Ingredients

1 cup jasmine rice
2 ¼ cups water
dash of salt plus pinch for seasoning
¾ lb ahi tuna steak, cut ¾ inch cubes
3 stalks green onions, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce (or tamari for gluten-free)
1 tsp toasted sesame oil
1 tbsp rice vinegar
½ tsp red chili flakes
1 tsp pure maple syrup (instead of sugar)
1 medium cucumber, diced (swapped avocado)
½ cup shelled edamame (frozen, thawed)
1 tbsp sesame seeds, toasted
Wasabi peas and extra sesame seeds for garnish

About the ingredients

Rice washing? Essential step often overlooked. Rinsing removes excess starch, so grains separate, not glue together. Jasmine rice usually needs slightly more water than sushi rice, small tweak but critical. Salt in water enhances flavor subtly but don’t overdo it. Soy sauce sub tamari for gluten-free, but watch salt levels. Maple syrup swapped in here works better than sugar—it softens acidity and adds woody notes. Cucumber in place of avocado? Cuts fat, brightens with crunchy texture. If you must use avocado, add it last to avoid browning. Toast sesame seeds freshly for nuttier taste; pre-packaged can be stale or bitter. Frozen edamame is easy and reliable—thaw with hot water quick before using. If no wasabi peas, crushed tortilla chips or fried shallots add interesting crunch. Fresh ginger grated is vastly better than powdered—sharp, clean punch without overwhelm. Garlic minced fine but not paste keeps some bite, not mush.

Method

Rice

Add rice to fine mesh and rinse under cool water, swirl fingers. Stop when water runs clear—any starch, rinse again. Crucial for fluffy grains, no clumps. Drain well.
In medium saucepan, add rinsed rice, 2¼ cups water, dash salt. Bring to rolling boil, no lid yet, stir once with wooden spoon—listen for subtle crackle sounds signaling heat. Lower heat to simmer, cover snug. Let bubbles whisper away for 18 minutes. You’ll see steam condensation form on lid.
Turn off heat but no lifting lid—important. Let sit 12 minutes to firm up. Fluff gently with fork, separate grains not mush.

Tuna Mix

Slice tuna into bite-sized cubes about ¾ inch. Use sharp knife—clean cuts avoid mashed flesh. Transfer to big bowl.
Add green onions, garlic, ginger. Pour soy sauce, sesame oil, rice vinegar, chili flakes, pinch salt, and maple syrup over fish. Stir lightly with spatula, coating evenly but no mush. The syrup adds a subtle bright contrast—experimented with honey, but maple's earthiness won.
Add diced cucumber (crisp change from avocado’s creaminess), edamame, and toasted sesame seeds. Fold carefully to keep tuna chunks intact.

Assembly

Spoon rice into bowls, mound tuna mix on top. Garnish with crunchy wasabi peas, scatter green onion curls, and sprinkle extra white and black sesame seeds. Optional extras: pickled ginger, thinly sliced radish for peppery bite.
Serve immediately or chill slightly to let flavors meld. I prefer just warm rice; ice-cold kills textures.

Tips & Tricks

If no fine strainer, use regular sieve but rinse rice in small batches. Avoid rinsing in a big bowl—rice sticks, water cloudy longer.
If stuck without fresh tuna, frozen previously-thawed sashimi grade works but pat dry well, less juicy.
Rice cooker rinse still needed—never skip. Jasmine rice is slight starchier than sushi rice—texture difference noticed.
Toast sesame seeds in dry pan over medium heat 2-3 minutes till golden and fragrant—watch they don’t burn fast.
Don’t overcrowd bowl; poke should be the star with fresh, clean taste between bites.
Chili flakes can vary—add cautiously; balance heat with maple sweetness and acidic vinegar punch.
Leftover poke? Eat within 24 hours, keep fish cold. Sometimes I repeat drizzle soy-based sauce to rehydrate the tuna before serving again.

Cooking tips

Rice cooks best low and slow, long rest after simmer crucial for even steam finish. Resist the urge to peek; the escaping steam disrupts cooking. Fluff gently, avoid smashing rice. Tuna cut clean with sharp knife preserves texture. Marinate briefly—5 to 10 minutes max—too long changes tuna texture chemically, becomes curdled or overly soft, like ceviche but not desired here. Tossing sauce ingredients in, add chili flakes last and test spiciness with tiny bite before adding all. Mixing cucumber and edamame in at end keeps them vibrant and cool against soft rice and fish. Assemble bowls carefully so each bite has balance: rice base, tuna tang, crunchy bite on top. Garnishes aren’t just cosmetic—Watched the magic happens when contrasting textures hit the tongue. Serve promptly or chill for 15 minutes depending on preference. Leftovers prone to wateriness; drain liquid if sitting longer.

Chef's notes

💡 Rinse rice till water runs clear. Crucial step; skip and get gluey mess. Use fine-mesh strainer or sieve in small batches. Jasmine needs bit more water than sushi rice. Adjust carefully. Salt dash in cooking water perks flavor quietly but don’t overdo; subtle punch only.
💡 Slice tuna about ¾ inch cubes. Sharp knife needed, clean cuts keep texture intact. Dull blade? Fish crushed, mushy chunks. Marinate max 10 minutes. Longer turns flesh into ceviche style—gone mushy, lost bite. Add chili flakes last; test spiciness bit by bit. Maple syrup swaps sugar well; less sweet, adds woody note.
💡 Toast sesame seeds in dry pan 2-3 minutes medium heat. Smell nutty, golden color clue. Burnt turns bitter fast; watch closely. Frozen edamame thaw quick in hot water. Add with cucumber last—keep them fresh, crunchy. Avoid drowning textures in sauce; fold carefully, no smashing tuna cubes.
💡 Rice cook with lid snug, no peeking. Listen for subtle crackling, steam condensation on lid signals good simmer. Let it rest off heat 12 minutes; starch settles, grains fluff. Fluff gently with fork; smashing ruins grains. If no fine strainer, use regular sieve rinsing in small batches to avoid cloudy water.
💡 Leftovers? Keep fish cold. Eat within 24 hours, or re-drizzle soy-based sauce to rehydrate tuna chunks—prevents dryness. Wasabi peas add sharp crunchy pop in bowl, not just garnish; if missing, crushed fried shallots or tortilla chips add different crunch dimension. Avoid avocado if soggy; cucumber swaps fat for crisp.

Common questions

How long to rinse rice?

Until water runs clear. Important. Rinsing removes starch that sticks grains together. Use fine mesh or small batches if no strainer. Skip and rice clumps up, texture ruins dish.

Can I use frozen tuna?

Yes, if sashimi-grade and thawed well. Pat dry, less juice means better marinate. Raw fresh preferred but frozen okay backup. Avoid frozen solid straight in bowl; messes texture.

What if rice turns mushy?

Usually too much water or over-stirred. Jasmine rice needs balance; rinse well, cook covered low heat. No lid lift during simmer—steam escapes and rice gets gummy. Let sit after cooking before fluffing.

How to store leftovers?

Keep in fridge, airtight container. Eat within 24hrs best. Can drizzle more soy sauce to moisten tuna before serving again. Rice gets dry, tuna can lose punch if sit long. Avoid freezer unless separate cooked components.