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Spicy Ahi Poke

A trending variation of traditional poke with a fiery kick. Fresh ahi tuna marinated in sriracha, sesame oil, and lime, served chilled over rice.

25 minEasyServes 2380 cal/serving

HawaiianLunchNo-CookStandard

Ingredients

  • 1 lb ahi tuna (sushi-grade, cubed), cubed
  • 1 tbsp sriracha sauce
  • 1.5 tsp sesame oil
  • 2 tbsp fresh lime juice
  • 2 tbsp soy sauce
  • 1 tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 cups white rice (cooked)
  • 4 tbsp fresh cilantro, chopped
  • 2 tsp sesame seeds (black and white mix)
  • 1/4 tsp red pepper flakes

Instructions

  1. 1

    In a bowl, combine 1 tbsp sriracha sauce, 1.5 tsp sesame oil, 2 tbsp fresh lime juice, 2 tbsp soy sauce, 1 tbsp minced fresh ginger, and 2 minced garlic cloves.

  2. 2

    Add 1 lb cubed ahi tuna (sushi-grade, cubed) to the marinade and toss gently to coat. Cover and refrigerate for 15 minutes.

  3. 3

    Divide warm 2 cups white rice (cooked) between two bowls.

  4. 4

    Top each bowl with the marinated tuna and drizzle with any remaining marinade.

  5. 5

    Sprinkle with 4 tbsp chopped fresh cilantro, 2 tsp sesame seeds (black and white mix), and 1/4 tsp red pepper flakes.

  6. 6

    Serve immediately while rice is still warm.

Questions

Can I make Spicy Ahi Poke gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Spicy Ahi Poke keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Spicy Ahi Poke?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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