Charred Coconut Lime Poke Bowl

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A tropical-inspired poke bowl that blends seared ahi tuna with a creamy coconut‑lime marinade, sweet‑charred pineapple, crisp veggies, and toasted coconut flakes, served over perfectly seasoned sushi rice.

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 2

Ingredients:

1 cup Sushi rice

1 ¼ cups Water (for cooking rice)

2 tbsp Rice vinegar

1 tsp Sugar

½ tsp Salt

200 g Ahi tuna (sashimi‑grade), cut into ½‑inch cubes

¼ cup Coconut milk (full‑fat)

2 tbsp Fresh lime juice

½ tsp Lime zest

2 tbsp Soy sauce

1 tsp Sesame oil

1 tsp Honey

½ tsp Fresh ginger, grated

1 clove Garlic, minced

½ cup Pineapple, cut into ½‑inch chunks

½ medium Avocado, sliced

½ cup Cucumber, julienned

¼ cup Radish, thinly sliced

2 tbsp Green onions, sliced

2 tbsp Toasted coconut flakes

1 tsp Black sesame seeds

½ sheet Nori sheets, cut into thin strips

2 wedges Lime wedges, for garnish

1 tsp Olive oil (for grilling)

1 tbsp Optional: Sriracha mayo

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and 1¼ cups water in a saucepan, bring to a boil, then cover and simmer on low for 12 minutes. Remove from heat and let sit, covered, for 10 minutes.
  2. 2. While the rice cooks, whisk together rice vinegar, sugar, and salt until dissolved; gently fold into the cooked rice. Spread the rice on a shallow tray to cool to room temperature.
  3. 3. In a medium bowl, whisk coconut milk, lime juice, lime zest, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Add the tuna cubes, toss to coat, and let marinate for 10 minutes at room temperature.
  4. 4. Heat a non‑stick skillet or grill pan over medium‑high heat, brush with olive oil, and add the pineapple chunks. Cook 2‑3 minutes per side until charred marks appear; set aside.
  5. 5. In a small dry skillet over medium heat, toast the coconut flakes, stirring constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl.
  6. 6. Slice the avocado, julienne the cucumber, and thinly slice the radish. Keep all components ready for assembly.
  7. 7. To assemble each bowl, place a generous scoop of seasoned sushi rice at the bottom of a wide bowl.
  8. 8. Arrange the marinated tuna in a section of the bowl, then add the charred pineapple, avocado slices, cucumber ribbons, radish slices, and green onion strips around it.
  9. 9. Drizzle any remaining coconut‑lime sauce over the top, sprinkle toasted coconut flakes, black sesame seeds, and nori strips. Add a lime wedge on the side and, if desired, a dollop of sriracha mayo.
  10. 10. Serve immediately and enjoy the fresh, smoky, and citrusy flavors.

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