Try this recipe for ahi poké, then check out our salmon poke bowl and niçoise salad.

Poké (pronounced ‘poh-kay’) is the Hawaiian version of ceviche or sashimi and means “to slice” in Hawaiian, typically chopped raw tuna (ahi poké) marinated in sesame oil and soy sauce. We’re seeing a trend for tuna poké served Japanese-style, with rice, nori and avocado as a healthy main. Use sashimi-grade tuna – a good fishmonger should be able to get it.


  • 150g sushi rice
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp  mirin
  • 2 tsp soy sauce
  • ½ lime, juiced
  • 1 tsp toasted black and white sesame seeds, plus more to serve
  • 200g sashimi-grade tuna, cut into 2cm cubes
  • ¼ ridged cucumber, finely sliced
  • 1/4 avocado, stoned and cubed
  • 2 spring onions, finely sliced
  • 1 sheet nori, snipped into shards
  • to serve coriander leaves


  • STEP 1

    Cook the sushi rice following the packet instructions. Tip onto a plate, sprinkle with the rice vinegar, and leave to cool.

  • STEP 2

    Whisk the sesame oil, mirin, soy sauce, lime juice and sesame seeds in a large bowl. Add the tuna and toss in the dressing then gently fold in the cucumber and avocado. Divide the rice between two bowls and top with the tuna mix. Scatter over the spring onion, more sesame seeds, nori, coriander and any dressing left in the bowl.

Watch our 20-second video for the easiest way to stone an avocado...


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