OK, Poke! These Ahi Tuna Poke Bowls that you make at home taste great, are super easy to make, and are SO much cheaper than eating out.
Both of my kids love Poke bowls, and I love all the fresh ingredients they have. What I don’t love, though, is that it costs about $16 per bowl at our local restaurants, which makes it hard to feed the whole family. Let’s do this at home instead, where we can make enough tasty Ahi Tuna Poke Bowls for four people for less than the price of one bowl at a restaurant.
Have I also told you that this recipe only takes 30 minutes to make? If you want to keep your Poke low carb, you can use salad greens instead of the rice.
We’re talking 30 minutes to greatness, that is. Yes, ALDI does sell sushi-grade ahi tuna in their freezer section. This 12 oz package with two good-sized steaks cost only $5. 39 at my store. But no matter where you shop, for this recipe you need to find sushi grade (sometimes called sashimi grade) frozen tuna. Put it in the fridge overnight to thaw safely so that you can make these poke bowls the next day.
Note: Poke bowls are best served with raw sushi-grade tuna. Don’t eat raw fish? Sear the tuna in a little canola oil for two minutes on each side over medium-high heat until it’s medium-rare. I would not recommend cooking it any more than that, because fully cooked tuna will be dry.
Poke bowls have become a popular meal option offering a delicious and nutritious mix of raw fish rice, fresh vegetables, and umami flavors. Ahi tuna is a favorite protein for poke bowls thanks to its rich taste and meaty texture when fresh. But can you use frozen tuna and still achieve high quality poke bowls?
In this comprehensive guide, we’ll cover whether it’s safe and advisable to use frozen tuna for poke bowls. You’ll learn how to select high-quality frozen tuna, proper thawing and handling, how to adjust marinating times, and tips for optimizing texture and flavor.
Overview of Fresh vs. Frozen Tuna for Poke Bowls
Fresh, sushi-grade tuna is ideal for raw preparations like poke bowls However, flash freezing tuna right after catching preserves quality nearly identically to fresh tuna As long as the frozen tuna meets sushi-grade standards, it can make delicious poke bowls.
Here’s a comparison of fresh tuna versus frozen:
Fresh Tuna
- Highest quality texture and flavor
- No need to thaw
- Short marinating time needed
- More expensive
- Limited availability
Frozen Tuna
- Nearly identical to fresh when properly frozen
- Must thaw completely before using
- Longer marinade time required
- More affordable, widely available
- Convenient to buy in bulk
So while fresh local tuna is best, frozen tuna makes an accessible option for homemade poke bowls.
Selecting Quality Frozen Tuna for Poke
Not all frozen tuna works well for poke bowls. Look for these signs of high quality:
- Labeled as sushi-grade or sashimi-grade
- Flash frozen immediately after catching
- Sold as whole tuna steaks, not chunks
- Bright red color without discoloration
- Vacuum sealed packaging
- Reputable brand known for quality fish
Choosing tuna marketed for sashimi ensures it’s safe to eat raw and of the highest caliber.
Proper Thawing Methods
To preserve quality, use these methods to thaw frozen tuna:
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In the refrigerator: Thaw tuna overnight in the fridge for optimal flavor and texture.
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Cold water: Place sealed tuna in cold water, changing water every 30 mins. Good for quicker thawing.
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As part of marinating: The acidity in marinades helps “cook” the tuna exterior while thawing.
Once thawed, pat tuna dry before cutting for poke bowls.
Handling Tips for Thawed Tuna
Follow these guidelines after tuna is thawed:
- Keep thawed tuna chilled in the fridge until ready to use.
- Consume within 1-2 days for food safety and quality.
- Dice the tuna at the last minute to prevent oxidation.
- Work quickly at room temperature to limit bacterial growth.
- Use a sharp knife for clean cuts without tearing.
- Discard any tuna with an off smell or color.
Adjusting Marinade Time
Since it takes longer for flavor to penetrate frozen tuna, adjust marinating times:
- Fresh tuna: 30 minutes to 2 hours
- Frozen tuna: At least 2 hours, ideally overnight
Frozen tuna benefits from an extended marinade time compared to fresh.
Optimizing Texture and Flavor
To achieve a fresh, high-quality result with frozen tuna:
- Thaw overnight in the fridge for best texture.
- Marinate 6-12 hours for full flavor infusion.
- Pat tuna very dry before dicing to prevent mushiness.
- Dice into smaller pieces to make up for softer texture.
- Add texture boosters like crispy onions or roasted nuts.
- Use bold marinades and garnishes to punch up flavor.
- Ensure tuna is diced right before assembling bowls.
With the right techniques, frozen tuna can have a fresh, delicious taste and mouthfeel.
Sample Poke Bowl Recipes with Frozen Tuna
To show how tasty poke bowls can be with frozen tuna, here are some flavorful recipes to try:
Ponzu Tuna Poke Bowl
Ponzu sauce, avocado, and cucumber provide bright citrus flavors.
Spicy Sriracha Tuna Poke Bowl
A spicy sriracha mayo sauce gives a kick of heat.
Wasabi Poke Bowl
Wasabi and pickled ginger add horseradish zing.
Hawaiian Tuna Poke Bowl
Pineapple and mango deliver tropical vibes.
Cheddar Tuna Poke Bowl
Melted cheddar cheese and scallions make a rich bowl.
Sesame Tuna Poke Bowl
Toasted sesame oil and seeds provide nutty flavor.
The possibilities are endless for creative, tasty frozen tuna poke bowls!
The Verdict on Frozen Tuna for Poke
While fresh local tuna is the gold standard, using high-quality frozen tuna can result in flavorful, delicious poke bowls. With proper handling and marinating adjustments, frozen tuna comes remarkably close in taste and texture to fresh fish. For an easy, budget-friendly homemade poke night, don’t hesitate to grab some sushi-grade frozen tuna from the market. Just employ the guidance provided above, and your poke bowls will impress!
Frozen Tuna Poke Bowl Recipe (serves 4):
- 1 lb frozen ahi tuna steak, sushi grade
- 1⁄4 cup soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 tsp Sriracha sauce
- 1 Tbsp honey
- 3 green onions, sliced
- 2 cups cooked sushi rice
- 1 avocado, diced
- 1 cup diced cucumber
- 1⁄4 cup diced onion
- 1 sheet nori, crumbled
Thaw tuna overnight in refrigerator. Rinse tuna under cold water and pat very dry. Dice into 1⁄2” pieces. Whisk together sauce ingredients. Add tuna to marinade and mix well. Let sit 1 hour. Mix in rice, avocado, veggies, and nori. Top bowls with sesame seeds, chili oil or furikake. Enjoy!
Make your Poke bowl your own
Really, how pretty is it? (This also works well when one kid, for instance, hates seaweed and the other won’t touch cucumber. ).
Usually I’ll also add shelled edamame instead of radishes, but just didn’t have any on hand today. To make things even more interesting, you can use your favorite Poke toppings or whatever you happen to have on hand. For a sweet pop, try pineapple, mango, or corn. For crunch, try thin slices of jicama, carrots, or red cabbage. For a change, try cilantro instead of green onions. For tang, add pickled ginger, or for spice, jalapeño. Just make sure you have some contrasting colors, textures, and flavors going on for the best experience.
High School Kid said last night that these home-made poke bowls were “bussin,” which is pretty high praise from a teen. Enjoy your own bussin’ bowls, however you choose to top yours.
Ahi Tuna Poke Bowls
– for the sauce
1/2 cup low-sodium soy sauce, 1 tablespoon sesame oil, 1/2 lime juice, 1/4 to 1/2 teaspoon of powdered ginger, and as much crushed red pepper as you can handle.
– for the bowls
12 ounces of sushi-grade ahi tuna, thawed and cut into bite-sized pieces. 2 packs of chopped seaweed snacks.1 sliced avocado.1 sliced cucumber.1/2 of a medium onion, thinly sliced into half moons.12 radishes, thinly sliced.4 green onions, chopped.
*** Optimally: Start thawing your tuna in the refrigerator the night before. ***
Cook up a pot of rice. While the rice is going:
Combine all of the sauce ingredients in a small bowl.
Make chunks of the thawed tuna. It will be easier to do this if it is still very slightly frozen.
Peel the cucumber and remove its seeds with a spoon, then chop it into bite-sized pieces.
Slice up the avocado, onion, radishes, and green onions, then cut up the seaweed with kitchen shears.
Assemble your Poke bowls: Scoop cooked rice into each bowl. Top bowls with chopped tuna, seaweed, and veggies. Serve with sauce to taste.
Note: Spice these homemade Poke bowls up with different sauces, if desired. You could try teriyaki or, for a sweet treat, You can also top with sesame seeds for additional flavor & crunch, if you have any on hand.
Two BEST Ways to Thaw Your Frozen Poke Kit!
FAQ
Is it safe to make poke from frozen tuna?
Can you use frozen tuna for ahi tuna?
Can frozen fish be used for poke?
Is ahi tuna poke Bowl healthy?
Yep, as long as you don’t go overboard on the rice or sauce. Ahi tuna poke bowl calories tend to be pretty low, depending on your tuna bowl toppings, however the rice and oil in the poke marinade can add up quickly. The fish delivers a healthy dose of omega-3 fatty acids while the vegetables add a ton of other nutrients.
How do you make a spicy ahi tuna poke?
Spicy Tuna Poke Bowl – Double the amount of Sriracha called for and/or top the bowl with either Honey Sriracha Sauce or the spicy poke sauce we call out above. You could also sprinkle on some red pepper flakes. Costco Ahi Tuna Poke – omit all the “bowl” ingredients and just make the marinated tuna.
How do you make tuna poke?
Make the Poke: In a large bowl, stir together the soy sauce, green onion, lime juice, ginger, sesame oil, sesame seeds, and sriracha. Taste and adjust as desired. Add the tuna to the large bowl and gently fold to combine. You don’t want to break up the tuna. Add 1/2 cup rice to each bowl, top with the tuna poke and your desired toppings/garnishes.
Can you eat fresh ahi tuna?
Fresh ahi tuna is quickly marinated and then served raw over a bed of rice with various healthy sides. This tuna poke bowl, just like this salmon poke or this vegan tofu poke, is the perfect way to brighten up your lunch or dinner. But before we jump into the recipe, here are a few things to keep in mind while shopping for fresh ahi.