# Ahi Tuna Poke Bowls with Cucumber, Avocado & Spring Greens > Silky ahi tuna gets a light tamari–sesame dressing, with crisp cucumber, creamy avocado and peppery radish alongside. A tangle of tender spring greens keeps the bowls fresh, while warm rice catches the savory juices. - URL: https://www.chezjk.com/recipes/simple-ahi-tuna-poke-bowl - Author: Jonathan Katzman - Cooked and photographed: 2025-05-07 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Ahi Tuna Poke Bowls with Cucumber, Avocado & Spring Greens](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fb3b8a2b1e0df67c2.jpg) ## White Rice A modest bed of rice catches the poke dressing without competing with the tuna. Letting it cool slightly preserves the contrast between warm rice and cold fish. ### Ingredients - 1½ cups short-grain white rice - 1¾ cups water, or the amount specified for your rice ### Instructions 1. Rinse the rice in several changes of cold water until the water is mostly clear; drain well. 2. Combine with the water in a rice cooker and cook on the white-rice setting. Alternatively, bring to a boil in a covered saucepan, reduce to very low heat and cook for 15–18 minutes, until the water is absorbed. 3. Rest covered for 10 minutes, then fluff gently. Before assembling, spread the portions in bowls and let excess steam escape so the rice is warm rather than piping hot. ## Sesame–Tamari Ahi Poke Large cubes preserve the tuna's supple texture. A short toss with tamari, sesame oil and a little vinegar seasons the surface without overwhelming the fish. ### Ingredients - 1½ lb ahi tuna suitable for raw consumption, kept thoroughly chilled - 3 tbsp gluten-free tamari - 2 tsp toasted sesame oil - 2 tsp unseasoned rice vinegar - 2 scallions, thinly sliced - ¼ small sweet onion, very thinly sliced - 1 tbsp toasted white sesame seeds ### Instructions 1. Ask your fish supplier specifically for tuna appropriate for raw preparation and follow their handling guidance. Keep it refrigerated at 40°F / 4°C or below until cutting. 2. Soak the sliced sweet onion in cold water for 5 minutes, then drain and pat dry. 3. Using a clean board and sharp knife, remove any tough connective tissue and cut the tuna into approximately 1-inch cubes. Return to the refrigerator. 4. Stir together the tamari, sesame oil and rice vinegar. 5. Just before serving, gently fold the tuna with the dressing, onion, scallions and sesame seeds. Let stand refrigerated for 5 minutes, then serve promptly. ### Notes - The dressing should lightly coat the fish, not leave it swimming in liquid; add it gradually if your tuna portion is smaller. - Raw fish carries foodborne-illness risks even when carefully sourced. For pregnant, immunocompromised, older or very young diners, offer fish cooked to 145°F / 63°C instead. ## Cucumber & Avocado Juicy cucumber and rich avocado provide two distinct textures against the tuna. A restrained vinegar seasoning keeps the vegetables bright without adding another heavy dressing. ### Ingredients - 1 large English cucumber - 2 ripe avocados - 2 tsp unseasoned rice vinegar - ¼ tsp fine sea salt, or to taste ### Instructions 1. Halve the cucumber lengthwise and cut into ¼-inch-thick half-moons. 2. Just before assembling, toss the cucumber with the rice vinegar and salt. Leave behind any accumulated liquid when serving. 3. Halve and pit the avocados, then cut into thick slices or large chunks. Keep separate from the cucumber so they retain their shape. ## Radish, Cilantro & Tender Shoots Thin radish brings peppery crunch, while cilantro and tender shoots add a fresh spring finish. ### Ingredients - 1 small watermelon radish - 1 cup tender pea shoots or microgreens - ¼ cup cilantro leaves and tender stems ### Instructions 1. Scrub the radish and shave into very thin rounds with a mandoline or sharp knife. Cut larger rounds into half-moons or wedges. 2. Soak the radish in ice water for 5 minutes for extra crispness, then drain and dry thoroughly. 3. Wash and thoroughly dry the shoots and cilantro. Keep chilled until plating. ### Notes - Small spring radishes can replace watermelon radish; slice them thinly and keep the same light, crisp finish. ## Overall Timing / Workflow Cooking the rice first leaves time for the cold components, and dressing the fish last keeps its texture clean and supple. ### Instructions 1. 0:00 — Rinse and start the rice. 2. 0:05 — Prepare the radish, shoots and cilantro; refrigerate after drying. 3. 0:15 — Slice the cucumber, soak and drain the onion, and mix the poke dressing. 4. 0:25 — Cut the chilled tuna and return it to the refrigerator. Cut the avocado. 5. 0:30 — Fluff the rice and portion into bowls to release excess heat. 6. 0:35 — Season the cucumber, toss the poke and assemble. Serve immediately. ## Plating Distinct sections show off the fish and vegetables while allowing each bite to combine different textures. ### Instructions 1. Divide the warm rice among four wide bowls in a shallow layer. 2. Arrange the tuna on one side, cucumber on the other and avocado toward the front. 3. Tuck radish slices along the back edge and scatter cilantro and tender shoots loosely through the center. 4. Spoon any remaining poke dressing over the tuna rather than soaking the greens. ## Leftover Path Keeping the fish, rice and fresh toppings separate protects both texture and safe storage. ### Instructions 1. Make only as much dressed poke as you expect to eat. Refrigerate any untouched tuna immediately and use within 24 hours or the supplier's shorter guidance; do not plan to serve leftover dressed tuna raw. 2. If properly chilled leftover tuna remains, cook it to 145°F / 63°C and serve with reheated rice. Discard fish left at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. 3. Cool rice promptly in a shallow container and refrigerate within 2 hours. Use within 3–4 days and reheat until steaming hot. 4. Store cucumber and greens separately and use the next day. Press a cover against cut avocado and refrigerate; expect some browning. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.