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Up close of someone lifting up a piece of tuna from a Hawaiian poke bowl.
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Hawaiian Poke Bowl

You can make your very own Hawaiian poke bowl right at home with this quick and easy under 30-minute recipe. This homemade fresh poke bowl is made with sushi grade ahi tuna marinated in a delicious umami shoyu sauce, tossed with sweet onion and chopped scallions on top of a bed of fluffy white rice.
Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Main Course
Cuisine Asian Fusion, Japanese
Keyword fresh poke, fresh poke bowl, hawaii poke bowl, Hawaiian poke, hawaiian poke bowl, hawaiian poke recipe, poké bowl
Prep Time 5 minutes
Marinate Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 698kcal
Author takestwoeggs

Ingredients

  • 1 pound tuna sashimi or sushi grade cubed into 1 inch pieces
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon togarashi Japanese chili pepper
  • 1 teaspoon sugar
  • ½ teaspoon Hawaiian salt or kosher salt
  • 1 teaspoon ginger grated
  • 1 garlic clove grated
  • ¼ cup sweet yellow onion thinly sliced
  • 2 stalks green onion diced
  • 1 tablespoon macadamia nuts chopped

Serve

  • 1 cup sushi rice or Jasmine

Instructions

  • Cook the rice. Wash your rice thoroughly until the water runs clear. Using your rice cooker, cook your rice.
  • Combine soy sauce and toasted sesame oil. In a small bowl, add the soy sauce, toasted sesame oil, togarashi, sugar, salt, grated ginger and grated garlic. Mix until combined. Then, gently mix in the cubed sashimi grade tuna until coated.
  • Add remaining ingredients. Next, mix in the thinly sliced sweet yellow onion, diced green onion, and chopped macadamia nuts. Chill in the refrigerator for at least 30 minutes for the flavors to combine.
  • Serve. Serve over rice and toppings of your choice. Enjoy!

Notes

  • Buy the ahi tuna the day you intend to make this recipe. This will ensure that you will have fresh poke that is safe to eat. You do not want to risk getting sick from eating tuna that is no longer safe to eat. 
  • Prepare to spend a little $$. Good fresh, sushi-grade tuna is not cheap. It has to be caught responsibly, frozen on the spot, and kept at very exact temperatures in order to ensure safety. That means it will cost you a bit extra. But it’s worth it to treat yourself every once in a while.
  • Buy sushi-grade tuna from a trusted source. I always go to my local Japanese grocery store like Mitsuwa or Tokyo Central for all my sushi or sashimi.
  • Marinate the tuna for at least 30 minutes. Marinating the tuna gives the marinade time to soak and seep through the tuna and bring you bold, delicious flavor.

Nutrition

Calories: 698kcal | Carbohydrates: 87g | Protein: 53g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1532mg | Potassium: 605mg | Fiber: 4g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 6mg