Ahi poke is effortlessly gourmet – fresh, zingy, endlessly customizable, and ready in 10 minutes.
Cubes of sushi-grade ahi tuna bathed in a bright, umami-packed marinade full of ginger, garlic, and tangy rice vinegar.
I love whipping this up for summer nights on the patio, or as an impressive appetizer when friends drop by – no stress, just flavor bombs!
Let’s dive into why this might become your go-to raw tuna recipe.
What Is Ahi Poke?
Ahi poke (ah‑hee poh‑kay) is a traditional Hawaiian dish featuring raw, sushi-grade tuna diced and tossed in a savory marinade.
“Poke” means “to slice” in Hawaiian, and that’s exactly what the dish is – chunks of raw fish, typically dressed in sesame oil, soy sauce, sea salt, and other seasonings. It’s fresh, flavorful, and rooted in island culture.
Over the years, poke has evolved and taken on global flavors, with variations that include spicy mayo, avocado, mango, or crunchy toppings. It’s not just limited to tuna either – you’ll often see versions with salmon, or tofu.
The beauty of poke lies in its balance of simplicity and bold flavor, making it a staple in both Hawaiian cuisine and modern fusion menus around the world.
Why You’ll Love This Recipe
If you’re a fan of big flavor with minimal effort, this ahi poke is about to be your new go-to. It’s one of those dishes that feels fancy but is shockingly easy to pull off at home. With just a handful of ingredients and no cooking required, you’ll have a vibrant, restaurant-worthy appetizer in minutes.
On lazy days, I admit – I just reach for some store-bought teriyaki, a squeeze of sriracha, maybe a splash of soy sauce, and call it done. But when I’m feeling a little extra, I mix up the real-deal marinade that gives sweet and tangy, salty and savory flavor and makes everything shine. Here are a few more reasons why you’ll love it:
- Ready in under 15 minutes
- No cooking required – just mix and serve
- Clean, wholesome ingredients
- Naturally gluten-free, paleo, and soy-free options
- Easy to customize for spice, sweetness, or texture
- Impressive enough for guests, simple enough for solo nights
Ingredients for Ahi Poke
Sushi-Grade Ahi Tuna: The star of the show. You’ll want fresh or previously frozen sushi-grade tuna so it’s safe to eat raw. Unless the package or the butcher specifies that it is sashimi-grade tuna or sushi-grade, don’t use it.
Garlic: Gives that bold, savory edge. Fresh is ideal, but garlic powder works in a pinch.
Fresh Ginger: Brings a little zing and heat that livens things up. It balances the richness of the tuna in the best way.
Sesame Oil: Adds a deep, nutty flavor that makes the whole dish feel more rounded. You can swap in olive oil if needed, but sesame’s definitely the flavor vibe here.
Coconut Aminos or Liquid Aminos: Coconut aminos are a soy-free way to bring that salty umami punch. If soy’s on the table for you, low-sodium soy sauce, liquid aminos, or tamari totally work.
Rice Vinegar: Brightens everything up and keeps the marinade from feeling too heavy. Apple cider or white wine vinegar works too.
Red Chili Sauce (like sriracha): For some heat! Add more or less depending on how spicy you like things.
Pure Maple Syrup: A touch of sweetness to balance the tang and spice. Honey or agave nectar are great stand-ins.
Sesame Seeds: Just a little sprinkle adds a nice crunch and toasted flavor. Black or white seeds – both are good.
Sea Salt: Season to taste – just enough to bring everything together without overpowering.
How to Make Ahi Poke
- Start by using a sharp knife to cut the fresh tuna into bite-sized pieces.
- Whisk all marinade ingredients – garlic, ginger, sesame oil, aminos, vinegar, chili sauce, pure maple syrup, sesame seeds, and a pinch of salt – in a bowl until combined. If you want more poke bowl sauce for drizzling over a homemade poke bowl, double the recipe.
- Toss your tuna chunks in and stir gently to coat each piece. Serve it right away or pop it in the fridge to chill until you’re ready.
- Enjoy the marinated tuna as is, or make a homemade Ahi Poke Bowl recipe with brown rice, sushi rice, seaweed salad, green onions, creamy avocado, crab salad, and more!
Frequently Asked Questions
Is ahi poke safe to eat raw?
Yes – just make sure you’re using sushi-grade or pre-frozen tuna (‑10 °F or colder) to ensure it’s safe to eat raw.
What’s the best way to store leftover poke?
Keep it in an airtight container in the fridge and eat it within 1-2 days. The fish will continue to marinate, so the texture and flavor may change slightly over time.
Can I use other fish?
Sure – salmon or black cod are great substitutes. Adjust marinating time to avoid over-salting. Just be sure anything you use is sashimi grade. Make my Salmon Poke recipe too!
Can I meal prep poke bowls with this?
You can! Prep the tuna and marinade separately and mix just before serving. Add fresh toppings like avocado, cucumber, or rice right before eating for the best texture.
Do I need to marinate it for a long time?
Nope! Even a quick toss and serve works. Letting it sit for 10–15 minutes helps the flavors meld a bit more, but it’s not required.
Recipe Adaptations & Additions
- Extra heat – Crank up the spice with more sriracha, chili crisp, or a pinch of red pepper flakes.
- Sweet contrast – Add diced mango, pineapple, or papaya for a bright, tropical pop.
- Crunch factor – Toss in chopped macadamia nuts, crispy onions, or roasted peanuts.
- Fresh greens – Serve over arugula, shredded cabbage, kale slaw, or cucumber ribbons for a salad-style spin.
- Poke bowl style – Build it over white rice, quinoa, or cauliflower rice with toppings like avocado, radish, edamame, and nori strips.
- Zesty finish – A squeeze of lime or lemon juice adds a fresh, citrusy lift.
- Creamy element – Drizzle with spicy mayo or top with avocado slices for richness.
- Umami boost – Add a splash of fish sauce or a sprinkle of furikake for deeper flavor.
- Pickled additions – Toss in pickled ginger, pickled onions, or kimchi for a tangy twist.
- Hawaiian poke – Add chopped mango, red onion or Maui onion, and jalapeno.
What to Serve with Ahi Poke
One of the best things about ahi poke? It’s a blank canvas. You can keep it classic or go wild with texture, flavor, and color. Whether you’re jazzing it up for a dinner party or tweaking it to fit your pantry, here are some delicious combinations:
Other Flavor-Packed Recipes to Try
- Thai Zucchini Noodles with Sesame Almond Ginger Sauce
- Crunchy Cabbage Salad with Peanut Dressing
- Teriyaki Salmon Bowls
- Easy Smoked Salmon Recipe
Ahi Poke Recipe
Ingredients
- 1 pound sushi-grade ahi tuna fillet chopped into 1/4-inch to 1/2 inch cubes
- 2 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 2 Tbsp sesame oil*
- 2 Tbsp soy sauce or liquid aminos**
- 2 Tbsp rice vinegar
- 1 Tbsp red chili sauce such as sriracha to taste
- 2 tsp pure maple syrup optional
- 2 tsp sesame seeds
- sea salt
Instructions
- Whisk together all of the ingredients for the marinade in a bowl (everything except the tuna) and stir until well combined. Note: you can also blend the marinade in a small blender.
- Place the chopped ahi in the bowl with the marinade and stir. Serve immediately, or cover and refrigerate until ready to serve.
I wish I lived with you!! Everything sounds like the best thing that could ever be eaten- you also dumb it down so anyone can make fantastic meals. You have a true gift…. Carry on Chef!
Awww thank you for the sweet note, Sue! I’m happy to hear you like the idea of the recipe 🙂
Your weekend sounds like it was amazing! Florida was hot as hell and none of our family wanted to go outside so we spent the whole time indoors, womp womp. It was still a good time though.
I’m going to send this recipe to my mom because she is obsessed with ahi tuna! I’ve never been brave enough to try it but I can see the appeal. Plus you can’t beat all of those healthy Omega 3’s!