Pineapple Avocado Ahi Poke Bowl Recipe for Fresh Hawaiian Flavor

Hello dreamboat.

This has become my favorite dish lately. I want to dive face-first into that bowl and resurface months from now when it’s warm and sunny — and hopefully swimsuit-ready.

This recipe is pulling double duty today.

First: Valentine’s Day. It’s an easy, light, and impressive meal to prepare for someone you love — or to make together if you both enjoy simple kitchen collaboration.

Second: with Lent approaching I like to share seafood recipes we love. I could have shared another salmon recipe, since I have a million of them, but I wanted to offer something different that’s quick, fresh and surprisingly simple: no cooking required.

Yes, it’s raw tuna, but don’t worry — it’s approachable and full of flavor.

Funny story: the first time I had real sashimi was with Eddie. We had been texting constantly when we first met — you know the millennial, text-all-day phase — and on one of our early dates we went for sushi. I’d had rolls before, but that night I tried raw fish pieces for the first time.

Shortly after, Eddie came down with the flu. It wasn’t the sushi, but ever since then the thought of sushi makes him queasy. It’s been a little tragic for me because I love it. I can relate — I once got very sick on a day I made a pasta recipe and couldn’t even look at the photos afterward.

Fortunately, a year or two ago we ordered seared ahi at a restaurant and Eddie actually loved it. The searing made him comfortable with the idea of tuna again. With the promise of rice, a few other fresh ingredients, and tortilla chips, I convinced him to try this tuna at home — and he fell back in love. We even served it again for Super Bowl night, tortilla chips included.

Let’s talk bowls. The base is rice — use whatever you like. I used sticky short-grain rice, which takes a bit more time, but any rice you enjoy works. Cooking the rice is the most time-consuming part of this recipe.

The tuna needs bold flavor. I love toasted sesame oil here — it adds a deep, nutty note. Whisk together soy sauce, sesame oil, rice vinegar, sesame seeds, fresh ginger and garlic, toss the tuna in the mixture, and let it chill briefly so it soaks up the flavors. Finish with thinly sliced scallions and extra sesame seeds. If you want to skip rice, scoop everything up with tortilla chips — it’s excellent that way.

Optional but brilliant additions: chopped avocado and pineapple, added right before serving. I also like cucumber half-moons and seaweed salad when I have it. The easiest option is a packaged seaweed salad that you rehydrate and toss with sesame oil, soy sauce, and rice vinegar — simple and delicious.

If the idea of making a poke bowl yourself feels intimidating, buy tortilla chips or make your own and scoop it all up. You won’t regret it.

I love you THISMUCH.