Hawaiian Poke Bowl

Hawaiian Poke Bowl

Silky cubes of raw ahi tuna marinated in soy, sesame, and sweet onion over rice.

Total 50 min Makes 4 servings Calories 480/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Soy, Sesame, Eggs

This island classic layers marinated sashimi-grade tuna over warm rice with crisp vegetables and a drizzle of spicy mayo. Rooted in Hawaiian fishing traditions, it balances salty, nutty, and fresh flavors in one bowl. It makes a satisfying lunch or light dinner that comes together in under 30 minutes.

Ingredients

  • 1 1/2 pounds sashimi-grade ahi tuna, cut into 3/4-inch cubes
  • 1/4 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1/2 sweet onion, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 2 cups cooked sushi rice
  • 1 English cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • 1/2 cup edamame, shelled and cooked
  • 1/3 cup spicy mayo
  • 1 sheet nori, cut into thin strips
  • 1/2 teaspoon red pepper flakes

Method

  1. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves.

  2. Add the cubed tuna, sliced sweet onion, and half of the green onions to the marinade and toss gently to coat.

  3. Cover and refrigerate the tuna mixture to marinate, stirring once halfway through.

  4. While the tuna marinates, divide the warm sushi rice evenly among four bowls.

  5. Arrange the cucumber, shredded carrots, avocado slices, and edamame around the rice in each bowl.

  6. Spoon the marinated tuna and onions over the rice and vegetables, dividing evenly among the bowls.

  7. Drizzle each bowl with spicy mayo and sprinkle with toasted sesame seeds, remaining green onions, nori strips, and red pepper flakes.

  8. Serve immediately while the tuna is cold and the rice is warm.

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    Hawaiian Poke Bowl

    This island classic layers marinated sashimi-grade tuna over warm rice with crisp vegetables and a drizzle of spicy mayo. Rooted in Hawaiian fishing traditions, it balances salty, nutty, and fresh flavors in one bowl. It makes a satisfying lunch or light dinner that comes together in under 30 minutes.

    50 min 4 servings 480 cal

    Ingredients

    • 1 1/2 pounds sashimi-grade ahi tuna, cut into 3/4-inch cubes
    • 1/4 cup soy sauce
    • 2 tablespoons toasted sesame oil
    • 1 tablespoon rice vinegar
    • 2 teaspoons sugar
    • 1/2 sweet onion, thinly sliced
    • 2 green onions, thinly sliced
    • 1 tablespoon sesame seeds, toasted
    • 2 cups cooked sushi rice
    • 1 English cucumber, thinly sliced
    • 1 cup shredded carrots
    • 1 avocado, sliced
    • 1/2 cup edamame, shelled and cooked
    • 1/3 cup spicy mayo
    • 1 sheet nori, cut into thin strips
    • 1/2 teaspoon red pepper flakes

    Method

    1. 1

      In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves.

    2. 2

      Add the cubed tuna, sliced sweet onion, and half of the green onions to the marinade and toss gently to coat.

    3. 3

      Cover and refrigerate the tuna mixture to marinate, stirring once halfway through.

    4. 4

      While the tuna marinates, divide the warm sushi rice evenly among four bowls.

    5. 5

      Arrange the cucumber, shredded carrots, avocado slices, and edamame around the rice in each bowl.

    6. 6

      Spoon the marinated tuna and onions over the rice and vegetables, dividing evenly among the bowls.

    7. 7

      Drizzle each bowl with spicy mayo and sprinkle with toasted sesame seeds, remaining green onions, nori strips, and red pepper flakes.

    8. 8

      Serve immediately while the tuna is cold and the rice is warm.