Hawaiian poke bowl

A simple definition of Poke is diced raw fish because Poke means to slice or cut, so that’s why almost all poke bowl recipes you see call for diced fish. Much of the time poke is served simply as a starter with just the fish itself, but Poke bowl has now been turned into an entire meal with the addition of rice and vegetables.

AuthorHungry PandaCategoryFish, MeatDifficultyBeginner

Yields2 ServingsServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)UnitsDefaultMeasurement SystemDefaultMetricImperial

Prep Time5 minsCook Time40 minsTotal Time45 mins

 ¼ cup light soy sauce

 2 tsp rice vinegar

 2 tsp sesame oil

 1 tsp freshly grated ginger

 pinch chilli powder

 2 spring onions, thinly sliced, plus more for garnish

 1 tsp toasted sesame seeds, plus more for garnish

 500 g sushi-grade ahi tuna or good quality salmon, cut into bite-size pieces

 handful (optional) ogo (Hawaiian seaweed)

SERVE TO YOUR APPETITE

 2 rice measuring cups cooked white or brown rice

 sliced avocado

 sliced cucumber

 edamame beans

 shredded carrots

 sliced radish

1

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, chilli powder, green
onions, and sesame seeds.

2

Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour..

3

To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with spring onions and sesame seeds before serving.

4

Arrange in a decorative fashion around the bowl (see photo opposite).

Ingredients

 ¼ cup light soy sauce

 2 tsp rice vinegar

 2 tsp sesame oil

 1 tsp freshly grated ginger

 pinch chilli powder

 2 spring onions, thinly sliced, plus more for garnish

 1 tsp toasted sesame seeds, plus more for garnish

 500 g sushi-grade ahi tuna or good quality salmon, cut into bite-size pieces

 handful (optional) ogo (Hawaiian seaweed)

SERVE TO YOUR APPETITE

 2 rice measuring cups cooked white or brown rice

 sliced avocado

 sliced cucumber

 edamame beans

 shredded carrots

 sliced radish

Directions

1

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, chilli powder, green
onions, and sesame seeds.

2

Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour..

3

To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with spring onions and sesame seeds before serving.

4

Arrange in a decorative fashion around the bowl (see photo opposite).

Notes

Hawaiian Poke Bowl

IngredientsDirections

Substitute tuna with chicken or tofu. Serve with wasabi mayonnaise drizzled over for an extra kick (1⁄2 tbsp wasabi powder, 1 tsp water, 3 tbsp mayonnaise)