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Cactus Club’s Ahi Tuna Poke Bowl (Copycat Recipe!)

5 Mins read

Are you looking for a dish that combines the freshness of the ocean with a touch of sweetness and a hint of spice? Look no further than this mouthwatering tuna poke bowl. It brings together succulent chunks of Ahi tuna, creamy avocado, crisp cucumber, juicy mango, and a symphony of other delightful ingredients. With every bite, you’ll experience a burst of flavors that will transport you straight to a Hawaiian beach. Plus, not only is this bowl a treat for your taste buds, but it’s also a feast for the eyes with its vibrant colors and artful presentation.


How To Serve This Ahi Tuna Poke Bowl  Recipe

To serve the Ahi Tuna Poke Bowl, follow these steps for a visually appealing and delicious presentation:

1. Choose the right bowl: Use a wide and shallow bowl to showcase the colorful ingredients and allow for easy mixing. A ceramic or wooden bowl works great for serving poke.

2. Layer the rice: Start by placing a generous portion of cooked jasmine rice as the base of the bowl. Spread it out evenly, creating a bed for the other ingredients.

3. Arrange the tuna: Place the marinated Ahi tuna cubes on top of the rice. You can either keep them in a neat pile or spread them out for an even distribution. The vibrant red color of the tuna will instantly grab attention.

4. Add the vegetables and fruits: Arrange the shredded iceberg lettuce or napa mix, avocado slices, cucumber slices, diced mango, and sliced radish around the tuna. Feel free to be creative with the arrangement, placing different ingredients in separate sections or mixing them together.

5. Sprinkle the toppings: Generously sprinkle crispy tempura crumbs, black and white sesame seeds, and any additional garnishes like radish sprouts or cilantro on top of the bowl. These toppings add texture and a delightful crunch to the dish.

6. Drizzle the sauces: Take your miso mayo, ponzu sauce, and goma dressing, and drizzle them over the entire bowl. You can create decorative patterns or simply pour them in a zigzag fashion for an artistic touch.

7. Serve with chopsticks or a fork: Place a pair of chopsticks or a fork alongside the bowl for easy consumption. This allows your guests to mix the ingredients and enjoy every bite.

8. Enjoy immediately: Poke bowls are best enjoyed fresh and immediately after assembly. The flavors and textures are at their peak when consumed right away. Encourage your guests to mix the ingredients together, ensuring each bite has a balance of flavors and textures.

Remember, presentation plays a significant role in enhancing the dining experience. With a well-arranged and visually appealing Ahi Tuna Poke Bowl, you’ll entice your guests and make the meal even more enjoyable.

Ahi Tuna Poke Bowl  Recipe Tips

Now, I know what you might be thinking: “This recipe seems to require quite a few ingredients.” But worry not, my dear food enthusiasts! You can easily prep many of the components ahead of time or adapt the recipe to suit the ingredients you already have in your kitchen. For example, if you don’t have pickled ginger, you can substitute it with thinly sliced radishes or even jalapeños for a bit of a kick. Additionally, feel free to experiment with different greens, such as spinach or mixed lettuce, if you don’t have iceberg lettuce or napa mix readily available.

To make the process even smoother, I recommend preparing the miso mayo, ponzu sauce, sesame ginger dressing, and goma dressing in advance. These flavorful sauces can be stored in the refrigerator for a few days, allowing you to whip up a delicious tuna poke bowl in no time. Assemble your ingredients, layer them over a bed of fluffy jasmine rice, and get creative with the toppings. Sprinkle on those crispy tempura crumbs, sesame seeds, and a sprinkle of radish sprouts or cilantro for that extra touch of pizzazz. Get ready to impress yourself and your guests with this tantalizing tuna poke bowl!

Remember, my foodie friends, cooking should always be a fun and flexible adventure. Don’t be afraid to experiment, substitute ingredients, and make this recipe your own. So go ahead, dive into this vibrant Ahi Tuna Poke Bowl and let your taste buds be whisked away to a tropical paradise!


The Ahi Tuna Poke Bowl Recipe 


Makes 2 Bowls

Ahi Tuna Poke Bowl Recipe:

– Jasmine rice
– Ahi Tuna, cubed
– Iceberg Lettuce/Napa Mix, shredded
– Avocado, sliced
– Cucumber, sliced
– Mango, diced
– Green Onion, chopped
– Pickled Ginger
– Edamame
– Radish, thinly sliced
– Crispy Tempura Crumbs (Butter and Panko Breadcrumbs Toasted)
– Radish Sprouts or Cilantro (Garnish)
– Black and White Sesame Seeds

Miso Mayo:
– 1/2 cup Kewpie Mayo
– 1.5 tsp White Miso
– 1/4 tsp Lemon Juice
– 1/2 tsp Sambal Olek
– 1/2 tsp Sesame Oil

Ponzu Sauce:
– 2 tbsp Soy Sauce
– 1.5 tbsp Rice Vinegar

Sesame Ginger Dressing (for ahi tuna):
– 1 tsp Gochujang
– 1/2 tsp Sesame Oil
– 1/2 tsp Tahini
– 1/2 tsp Honey
– 1/2 tsp Rice Vinegar
– 1 tsp Grated Ginger
– 1/4 cup Soy Sauce

Goma Dressing:
– 1/4 tsp Grated Ginger
– 1/4 tsp Rice Vinegar
– 1 tsp Tahini
– 1 tsp Roasted Sesame Oil
– 1/4 tsp Soy Sauce
– 1/2 tsp Honey


1. Cook jasmine rice according to package instructions and set aside.

2. In a small bowl, mix together the miso mayo ingredients: Kewpie mayo, white miso, lemon juice, Sambal Olek, and sesame oil. Set aside.

3. In another small bowl, prepare the ponzu sauce by combining soy sauce and rice vinegar. Set aside.

4. In a separate bowl, prepare the sesame ginger dressing by whisking together Gochujang, sesame oil, tahini, honey, rice vinegar, grated ginger, and soy sauce. Set aside.

5. In a third bowl, make the goma dressing by combining grated ginger, rice vinegar, tahini, roasted sesame oil, soy sauce, and honey. Set aside.

6. Arrange the cooked jasmine rice as the base in serving bowls.

7. Place the cubed ahi tuna in a separate bowl and pour the sesame ginger dressing over it. Gently mix to coat the tuna in the dressing.

8. In the serving bowls, assemble the poke bowls by arranging the marinated ahi tuna, shredded lettuce/napa mix, avocado slices, cucumber slices, diced mango, green onion, pickled ginger, edamame, and radish.

9. Drizzle the miso mayo, ponzu sauce, and goma dressing over the assembled ingredients.

10. Sprinkle crispy tempura crumbs, black and white sesame seeds, and garnish with radish sprouts or cilantro.

11. Serve the poke bowls immediately and enjoy!

Note: You can customize the toppings and dressings based on your preferences. Feel free to adjust the quantities of each ingredient to suit your taste.