Shoyu Ahi Poke Bowl Recipe (Hawaiian Style)

Published on May 3, 2025 | In By
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    • Prep Time
    • Minutes
    • Yield
    • 2
    • 2 poke bowls

Bring a taste of Hawaii to your kitchen with this classic Shoyu Ahi Poke Bowl recipe 🐟🌺. Featuring fresh sushi-grade ahi tuna, a savory soy-based sauce, and traditional toppings like sweet Maui onions, ogo seaweed, and sesame oil — this dish is packed with umami, crunch, and clean coastal flavors. Serve it over warm rice, sprinkle on some furikake, and you’ve got a restaurant-quality poke bowl in under 30 minutes!

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Ingredients

  • 1 lb sushi-grade ahi tuna
  • ¼ sweet Maui onion, thinly sliced
  • 2 scallions, sliced
  • 1 tsp sesame seeds
  • 1 tsp grated fresh ginger
  • ⅓ cup dried ogo seaweed
  • ½ tsp Hawaiian salt
  • 2 tbsp soy sauce (shoyu)
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp chili paste or chili flakes
  • Cooked short-grain rice (for serving)
  • Furikake (optional, for topping)
  • Optional toppings: sliced avocado, cucumber

Nutrition Info

  • 420 kcal Calories

  • 35g Protein

  • 18g Fat

  • 28g Carbohydrates

  • 1g Omega-3

Instructions

  1. Prepare the Tuna:
    Slice sushi-grade ahi tuna into bite-sized cubes. Keep chilled.
  2. Hydrate the Seaweed:
    Soak dried ogo seaweed in water for 5 minutes. Drain and chop into small pieces.
  3. Mix the Sauce:
    In a bowl, combine soy sauce, oyster sauce, sesame oil, and chili paste.
  4. Combine Ingredients:
    In a large bowl, gently mix tuna with salt, onions, scallions, hydrated seaweed, sauce, sesame seeds, and grated ginger.
  5. Serve:
    Serve over warm short-grain rice. Sprinkle with furikake and add optional toppings like avocado or cucumber.
  • Servings : 2 servings
  • Ready in : 15 Minutes
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