Entree: United States – Hawaiian Cuisine – Poke Bowl

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (450 g) sashimi-grade ahi tuna, cut into 1/2-inch (1 cm) cubes
- 2 cups (370 g) short-grain sushi rice, rinsed until water runs clear
- 2 1/2 cups (600 ml) water (for cooking rice)
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) kosher salt (for rice seasoning)
- 1/4 cup (60 ml) shoyu (soy sauce)
- 2 tbsp (30 ml) toasted sesame oil
- 1 tsp (5 g) fresh ginger, grated
- 1 tbsp (15 ml) toasted sesame oil reserved for finishing (optional)
- 3 green onions (scallions), thinly sliced
- 2 tsp (2 g) limu (dried Hawaiian seaweed) or 1 sheet nori, toasted and shredded
- 1 tbsp (15 g) inamona (roasted kukui nut) or 1 tbsp (15 g) toasted macadamia nuts, chopped
- 1 cup (150 g) shelled edamame, cooked
- 1 small cucumber, thinly sliced
- 1 ripe avocado, sliced
- 4 cups (120 g) mixed salad greens or baby greens (optional base/side)
- 1 tbsp (15 g) toasted sesame seeds
- 1 tsp (5 g) crushed red pepper or Hawaiian chili flakes (optional, to taste)
- 1 lime, cut into wedges, for serving
- Pickled ginger, for serving (optional)

Instructions

Short Description:
A classic Hawaiian Poke Bowl featuring sashimi-grade ahi tuna tossed in shoyu and sesame oil, layered over seasoned sushi rice with fresh vegetables, limu (seaweed), and inamona (roasted kukui nut) or macadamia for texture. Bright, savory, and balanced as a complete main-course bowl.

Regional Notes:
This Hawaiian version centers on raw ahi tuna seasoned simply with shoyu (soy sauce), toasted sesame oil, limu (Hawaiian seaweed), and inamona, reflecting traditional island flavors rather than heavily sauced mainland or fusion variants. Served over warm seasoned rice (or greens), it keeps the fish front-and-center as in local Hawaiian poke.

1. Rinse the rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups (600 ml) water in a medium pot, bring to a boil, then reduce to low, cover, and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.
2. While the rice rests, stir together 3 tbsp (45 ml) rice vinegar, 2 tbsp (25 g) sugar, and 1 tsp (5 g) salt in a small bowl until dissolved. Fold this seasoning into the warm rice gently; keep covered and warm.
3. In a medium bowl combine 1/4 cup (60 ml) shoyu, 2 tbsp (30 ml) toasted sesame oil, and 1 tsp (5 g) grated ginger. Taste and add 1 tsp (5 g) crushed red pepper if using.
4. Add the cubed ahi tuna to the sauce and toss gently to coat. Mix in 2 green onions (reserve 1 for garnish) and 2 tsp (2 g) limu or shredded nori. Stir in 1 tbsp (15 g) inamona or chopped toasted macadamia nuts. Let marinate 5–10 minutes in the refrigerator — short time keeps the texture fresh.
5. Prepare bowls: divide the warm seasoned rice among four bowls (about 1 to 1 1/4 cups rice per bowl). If using greens, place 1 cup (30 g) mixed greens on one side of each bowl before rice or mix greens under rice for a half-and-half bowl.
6. Top each rice portion with equal portions of the marinated ahi (about 4 oz / 115 g fish per bowl), then arrange cucumber slices, 1/4 cup (38 g) cooked edamame, and avocado slices around the fish.
7. Garnish with remaining sliced green onion, 1 tbsp (15 g) toasted sesame seeds (divided), extra limu/nori if desired, and a small sprinkle of inamona/macadamia. Drizzle a little reserved toasted sesame oil (up to 1 tbsp / 15 ml total divided) if you want extra sheen.
8. Serve immediately with lime wedges and pickled ginger on the side. Gently squeeze lime over the bowl just before eating.