Grilled Ahi Poke Bowl with Shoyu Dressing

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh Hawaiian-inspired poke bowl featuring tender grilled ahi tuna tossed in a savory shoyu dressing, served over steamed rice with crunchy vegetables. This Hawaiian-inspired seafood recipe, ready in about 21 minutes, pairs ahi tuna steak, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 6 min Serves 2 Hawaiian cuisine 480 cal/serving

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Ingredients

8 oz ahi tuna steak
3 tbsp soy sauce
1 tbsp sesame oil
2 stalks green onions
1 tbsp toasted sesame seeds
1/2 cup diced cucumber
1/2 cup shredded carrot
2 cups steamed white rice
1/4 tsp red chili flakes
1 tbsp fresh lime juice
1/2 sliced avocado

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Instructions

Step 1: Preheat a grill pan over medium-high heat until hot. Brush 8 oz ahi tuna steak with 1 tbsp sesame oil and season lightly with salt. Grill the tuna for 2-3 minutes per side until just opaque but still tender, then remove and let rest for 5 minutes.
Step 2: While the tuna rests, finely slice 2 green onions and mix with 3 tbsp soy sauce, 1 tbsp fresh lime juice, and 1/4 tsp red chili flakes in a small bowl to make the shoyu dressing.
Step 3: Dice the grilled tuna into 1/2-inch cubes and gently toss with the shoyu dressing and 1 tbsp toasted sesame seeds until well coated.
Step 4: To assemble, divide 2 cups steamed white rice into two bowls. Top each with half the tuna mixture, 1/2 cup diced cucumber, 1/2 cup shredded carrot, and 1/2 sliced avocado. Serve immediately for a fresh, vibrant poke bowl.