Hawaiian Poke Bowl
Fresh ahi tuna marinated in soy and sesame, served over sushi rice with crispy nori, avocado, and cucumber. A vibrant, restaurant-quality bowl ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 12 oz sushi-grade ahi tuna
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ tsp sriracha
- 1 tsp ginger, minced
- 1 clove garlic, minced
- 1 tbsp sesame seeds
- 2 tbsp green onions, sliced
- 2 cups sushi rice, cooked
- 1 whole avocado, sliced
- ½ whole cucumber, julienned
- 1 sheet nori sheets, torn
- ½ cup edamame, cooked
- 2 tbsp pickled ginger
- ½ tsp wasabi
Instructions
- 1
Dice sushi-grade ahi tuna into 0.75-inch cubes and place in a bowl.
- 2
Combine soy sauce, sesame oil, rice vinegar, sriracha, ginger, and garlic in a small bowl.
- 3
Pour marinade over tuna and toss gently to coat. Refrigerate for 10 minutes.
- 4
Divide warm sushi rice between two bowls.
- 5
Top each rice bowl with marinated poke and its liquid.
- 6
Arrange avocado slices, cucumber, edamame, and torn nori around the poke.
- 7
Sprinkle sesame seeds and green onions on top.
- 8
Serve with pickled ginger and wasabi on the side.
Tools you’ll need
- sharp knife
- cutting board
- 2 small bowls
- spoon
- 2 serving bowls
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