Poke bowls are so hot right now. In the version we photographed we mixed in the togarashi mayo but if you want a lighter version simply omit that part of the recipe. You can find both togarashi spice and furikake seasoning in the Japanese section of your local Asian supermarket. You can also substitute furikake seasoning (which is a Japanese rice seasoning) for shredded nori.

Ahi Tuna Poke Bowls

Prep time: 20 minutes
Cook time: 0 mins
Total time: 20 minutes
Yield: 4-6 servings


  • 3 cups cooked sushi rice
  •  3 tablespoons rice vinegar
  • 1lb Ahi Tuna, cubed
  •  ½ an English cucumber, cubed
  •  ¼ white onion, chopped
  • 4 green onions, sliced
  • Sesame seeds
  • Furikake seasoning
  • 4 cloves of garlic, sliced into “chips”
  •  Oil for frying
  •  4 tablespoons soy sauce
  • ½ teaspoon sesame oil
  •  ½ teaspoon sambal oleke
  •  ¼ teaspoon ground ginger

For the Togarashi Mayo (Optional):

  • 2 tablespoons mayonnaise
  • 1 teaspoon togarashi spice
  •  ½ teaspoon lime juice

Heat oil in a fry pan over medium heat. Add garlic and fry until golden brown and crispy. Remove with a slotted spoon and place on a paper towel to absorb any extra oil. Put aside for later.

In a medium sized mixing bowl combine soy sauce, sesame oil, sambal oleke and ground ginger. Toss with the ahi tuna, cucumber and white onion. If you want to make the version with the togarashi mayo then whisk together all ingredients for the mayonnaise and toss with the tuna/cucumber mixture. 

Season the cooked sushi rice with rice vinegar and place into individual bowls. Place the Ahi Poke on top and garnish with green onion, sesame seeds, furikake seasoning and garlic chips.