Ahi Poke Bowl with Pineapple & Avocado Recipe

Hello dreamboat.

This bowl is my current obsession. I want to dive face-first into it and resurface when the weather is sunny and warm. Preferably, I’ll also be swimsuit-ready by then.

Today’s recipe pulls double duty. First: it’s a perfect, simple, light meal for Valentine’s Day—easy to make for someone you love or to make together if you enjoy cooking as a pair. Second: it’s an ideal option for Lent or any time you want a seafood-forward meal that feels fresh and different from the usual salmon dishes.

We eat salmon a lot, and I have plenty of recipes for it, but I wanted to share something else that’s been a favorite in our house. It’s surprising how easy it is—because you don’t have to cook the fish.

Funny story: the first time I tried sashimi was with Eddie. We texted constantly when we first met—those all-day text marathons that felt very millennial—and on one of our earliest dates we went for sushi. I’d had rolls before, but that night I had raw fish prepared in pieces for the first time.

Shortly after that date, Eddie caught the flu. It wasn’t from the sushi, but ever since, anything sushi-related makes him queasy. It’s frustrating for me, of course—but also kind of hilarious in hindsight. I can relate: I once made a pasta recipe the same day I got mastitis and now I can’t even look at those photos without remembering how sick I felt.

Thankfully, Eddie rediscovered tuna when we ordered seared ahi out once — he loved it. The seared edge made all the difference, and with rice, a few bright ingredients, and yes, tortilla chips, I convinced him to give raw-style tuna another chance. He fell back in love and we ended up eating this for Super Bowl night too, with plenty of chips involved.

About the bowls: start with rice — whatever you prefer. I made sticky short-grain rice, which took some time, but you can use jasmine, brown rice, quinoa, or even cauliflower rice. The rice is the most time-consuming element, so pick one you already like and are comfortable making.

The tuna needs bold flavor. I love toasted sesame oil here: whisk soy sauce, sesame oil, rice vinegar, sesame seeds, grated ginger, and garlic, then toss the cubed sushi-grade ahi in the marinade. Let it chill briefly so the flavors meld, then fold in thinly sliced scallions. Right before serving, stir in cubed avocado and pineapple for a sweet, creamy contrast.

Top each bowl with cucumbers (I slice and sometimes toss mine in sesame oil), a scoop of seaweed salad if you have it, extra sliced avocado, and a big scoop of the tuna with its marinade. Finish with toasted sesame seeds and a sprinkle of black sesame if you like. This is also fantastic scooped up with tortilla chips instead of eaten over rice—don’t underestimate the chip factor.

I love you THISMUCH.