Grilled Hawaiian Poke Bowl with Soy-Ginger Dressing
A fresh and vibrant poke bowl featuring marinated raw ahi tuna, served over steamed rice with crunchy vegetables and a tangy soy-ginger dressing. This hawaiian-inspired seafood (gluten free) ready in about 35 minutes blends sashimi-grade, cubed ahi tuna, soy sauce, sesame oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 8 oz, sashimi-grade, cubed ahi tuna
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 tsp honey
- 1 tbsp lime juice
- 2 cups steamed jasmine rice
- 1/2 cup, diced cucumber
- 1/4 cup shredded carrot
- 2, thinly sliced scallions
- 1/2, sliced avocado
- 1 tsp toasted sesame seeds
Instructions
- Step 1: In a medium bowl, combine 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated fresh ginger, 1 tsp honey, and 1 tbsp lime juice; whisk until well blended and fragrant.
- Step 2: Add 8 oz cubed sashimi-grade ahi tuna to the marinade and gently toss to coat; refrigerate for 15 minutes to infuse flavors.
- Step 3: Meanwhile, prepare 2 cups steamed jasmine rice and divide it evenly into two serving bowls.
- Step 4: Top each bowl of rice with half of the marinated tuna, 1/4 cup diced cucumber, 2 tbsp shredded carrot, 1 sliced avocado half, and 1 sliced scallion.
- Step 5: Sprinkle 1 tsp toasted sesame seeds evenly over each bowl for a nutty crunch and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Hawaiian Poke Bowl with Soy-Ginger Dressing take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Hawaiian Poke Bowl with Soy-Ginger Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Hawaiian Poke Bowl with Soy-Ginger Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Hawaiian Poke Bowl with Soy-Ginger Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Hawaiian Poke Bowl with Soy-Ginger Dressing gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
