Hawaiian Easy 38g protein

Ahi Tuna Poke Bowl

38g protein. Hawaiian vibes. Zero cooking required.

Fresh cubed ahi tuna marinated in soy and sesame over sushi rice with edamame, avocado, cucumber, carrots, and spicy mayo. A no-cook, high-protein bowl that comes together in 15 minutes.

Prep 15 min
Cook 20 min
Total 35 min
Servings 2
By Marcus Cole · March 27, 2026
Ahi Tuna Poke Bowl

I got addicted to poke bowls during a trip to Oahu for a training camp. There was a poke counter at the local grocery store where you could build your own bowl for $12. I went every single day for two weeks. Fresh ahi tuna, soy-sesame marinade, rice, edamame. Simple ingredients, zero cooking, insane protein.

Back in Austin, poke bowls at restaurants run $18-22 each. That adds up fast when you are eating two a week. So I learned to make them at home. The key is buying sushi-grade tuna from a good fishmonger or the frozen section at Whole Foods. It needs to be previously frozen to kill parasites, which is fine because that is what restaurants use too.

The marinade takes 30 seconds: soy sauce, sesame oil, rice vinegar, green onion. Let the tuna sit in it for 10 minutes while you prep everything else. The rice should be warm, not hot, and seasoned with rice vinegar. Then you just build the bowl: rice, tuna, edamame, avocado, cucumber, carrots, spicy mayo. No stove required. 38 grams of protein in 15 minutes of actual work.

Ahi Tuna Poke Bowl

560 Calories
38g Protein
58g Carbs
20g Fat

Ingredients

  • FOR THE POKE
  • FOR THE SUSHI RICE
  • FOR THE BOWLS
  • FOR THE SPICY MAYO

Instructions

  1. Cook sushi rice: rinse rice until water runs clear. Combine with 1.25 cups water in a pot, bring to a boil, reduce to low, cover, cook 15 minutes. Remove from heat, let stand 10 minutes. Mix rice vinegar, sugar, and salt, then fold into the rice. Let cool to warm.
  2. While rice cooks, cube the tuna and toss gently with soy sauce, sesame oil, rice vinegar, half the green onions, and sesame seeds. Refrigerate for 10 minutes to marinate.
  3. Mix spicy mayo: stir together mayonnaise, sriracha, and lime juice.
  4. Prep the toppings: thaw edamame under warm water, slice avocado and cucumber, julienne the carrot.
  5. Build the bowls: divide sushi rice between two bowls. Arrange marinated tuna, edamame, avocado, cucumber, and carrot in sections on top of the rice.
  6. Dollop spicy mayo on the bowl, sprinkle with remaining green onions and sesame seeds, and serve with lime wedges. Eat immediately for best texture.