hawaiian poke bowl recipe

Written ByJenny Smyth Posted on
hawaiian poke bowl recipe
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The Best hawaiian poke bowl recipe

I’m so excited to share this Hawaiian poke bowl recipe with you, as it’s become a staple in our household. The dish originated in Hawaii, where raw fish is marinated in a mixture of soy sauce, sesame oil, and other flavorful ingredients. The result is a refreshing and healthy meal that’s perfect for hot summer days or any time you want a light and satisfying lunch.

I first discovered poke bowls at a local restaurant, where I was blown away by the combination of flavors and textures. Since then, I’ve experimented with various recipes to create my own version at home. The key to making a great poke bowl is to use high-quality ingredients, especially the fish.

I prefer to use sashimi-grade tuna or salmon, as they have a rich flavor and firm texture that holds up well to the marinade. You can also customize the recipe with your favorite vegetables, such as carrots, cucumbers, and bell peppers. One of the best things about poke bowls is how easy they are to make.

Simply mix together the marinade ingredients, place the fish in a shallow dish, and pour the marinade over it. Let it sit for at least 30 minutes to allow the flavors to meld together. Then, serve it over a bed of mixed greens or noodles for a well-rounded meal.

As a busy mom, I appreciate how quickly this recipe comes together. It’s perfect for weeknight dinners or when you need a quick lunch on-the-go. Plus, it’s an excellent way to get some protein and omega-3s into our diets without having to cook anything.

Hawaiian Poke Bowl

Hawaiian Poke Bowl

4.5 from 1056 votes

A fresh and vibrant Hawaiian poke bowl featuring marinated raw tuna over sushi rice with crisp vegetables and creamy avocado. This customizable dish is perfect for a light yet satisfying meal that brings island flavors to your table.

Prep Time25 mins
Cook Time20 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Rice

2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the Poke

1 pound fresh sushi-grade ahi tuna, diced into 1/2-inch cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon toasted sesame seeds
1/4 cup chopped green onions

For the Toppings

1 avocado, sliced
1 cup diced cucumber
1/2 cup shredded carrots
1/4 cup chopped macadamia nuts
2 tablespoons furikake seasoning
1 sheet nori, cut into thin strips

👨‍🍳Directions

1Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2Combine the rinsed rice and water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender.
3While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
4Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spoon or paddle, fanning the rice to cool it to room temperature.
5In a medium bowl, combine the diced tuna, soy sauce, sesame oil, grated ginger, minced garlic, toasted sesame seeds, and chopped green onions.
6Stir gently to coat the tuna evenly, then cover and refrigerate for 10 minutes to allow the flavors to meld.
7Divide the seasoned rice among four serving bowls, spreading it into an even layer.
8Arrange the marinated tuna, sliced avocado, diced cucumber, and shredded carrots on top of the rice in separate sections for a visually appealing presentation.
9Sprinkle each bowl with chopped macadamia nuts, furikake seasoning, and nori strips for added crunch and umami.
10Serve immediately while the rice is still slightly warm and the tuna is fresh and cool.

🔧Equipment

Medium saucepan with lid
Large bowl
Cutting board
Sharp knife
Small bowl
Measuring cups and spoons
Wooden spoon or paddle

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 40mg🧂Sodium: 800mg🌾Total Carbs: 48g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For the best texture, use sushi-grade tuna that is bright red and firm. If you prefer a cooked option, substitute the raw tuna with cooked shrimp or grilled chicken. Adjust the soy sauce to taste if you are watching your sodium intake.

Watch Video Of How Hawaiian Poke Bowl Works

This Hawaiian poke bowl recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. One of my favorite aspects of this recipe is how versatile it is; you can easily customize it with different types of fish and vegetables.

Plus, it’s an excellent way to get some protein and omega-3s into our diets without having to cook anything. As we all know, eating healthy doesn’t have to be boring – especially when you have recipes like this one that are not only delicious but also nutritious.

❓ Frequently Asked Questions About Hawaiian Poke Bowl

Q: What is poke?

Poke is a traditional Hawaiian dish that consists of raw fish marinated in a mixture of soy sauce, sesame oil, and other flavorful ingredients.

Q: What type of fish should I use for this recipe?

I recommend using sashimi-grade tuna or salmon for this recipe, as they have a rich flavor and firm texture that holds up well to the marinade.

Q: Can I customize the recipe with my favorite vegetables?

Yes, feel free to add your favorite vegetables such as carrots, cucumbers, and bell peppers to make the dish more colorful and nutritious.

Q: How long should I marinate the fish?

Let the fish marinate for at least 30 minutes to allow the flavors to meld together.

Q: Can I serve poke bowls over noodles instead of mixed greens?

Sure thing! Poke bowls can be served over noodles or rice for a heartier meal.

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