Hawaiian 0 min

Hawaiian Poke Bowl

Name: Hawaiian Poke Bowl
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 12 oz sushi-grade ahi tuna, diced into ½-inch cubes; 2 cups cooked sushi rice, seasoned with rice vinegar and sugar; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon sriracha; 1 teaspoon rice vinegar; ½ teaspoon sugar; 1 avocado, sliced; ½ cucumber, sliced; 1 cup edamame; 2 tablespoons green onions; Sesame seeds, seaweed salad, pickled ginger for topping

seafoodhealthyhigh-proteingluten-freedairy-free

Ingredientsfor 2

520

Cal

44g

Protein

46g

Carbs

18g

Fat

112 oz sushi-grade ahi tuna, diced into ½-inch cubes
22 cups cooked sushi rice, seasoned with rice vinegar and sugar
32 tablespoons soy sauce
41 tablespoon sesame oil
51 teaspoon sriracha
61 teaspoon rice vinegar
7½ teaspoon sugar
81 avocado, sliced
9½ cucumber, sliced
101 cup edamame
112 tablespoons green onions
12Sesame seeds, seaweed salad, pickled ginger for topping

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Instructions

1
Gently toss diced tuna with soy sauce, sesame oil, sriracha, rice vinegar, and sugar. Let marinate 10–15 minutes — the acid will begin to very slightly cure the outer layer of the fish, which is ideal. Don't marinate longer than 30 minutes or the fish texture changes too much.
2
Season cooked sushi rice with 2 tablespoons rice vinegar and 1 teaspoon sugar, folding gently while warm.
3
Divide seasoned rice between 2 bowls. Arrange tuna, avocado slices, cucumber, and edamame in sections over the rice — presentation matters for poke bowls.
4
Top with sesame seeds, green onions, seaweed salad if available, and pickled ginger. Drizzle any remaining marinade over the bowl. Serve immediately at room temperature for the best flavor — the fish should not be ice cold.