Description
Hawaiian Poke Bowl is a fresh, vibrant dish featuring marinated sushi-grade fish over rice, topped with colorful vegetables and garnishes, offering light, satisfying, island-inspired flavors.
Ingredients
- For the base: 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- For the poke: 1 pound sushi-grade ahi tuna or salmon, diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped green onions
- Toppings: 1/2 avocado, sliced
- 1/2 cup cucumber, sliced
- 1/2 cup shredded carrots
- 1/4 cup edamame
- 1 tablespoon sesame seeds
- Seaweed salad (optional)
Instructions
- Prepare the sushi rice according to package instructions. While still warm, gently mix in the rice vinegar and allow it to cool slightly.
- In a bowl, combine the diced sushi-grade fish, soy sauce, sesame oil, honey, grated ginger, and green onions. Toss gently to coat and marinate in the refrigerator for 10–15 minutes.
- Divide the rice evenly among serving bowls.
- Spoon the marinated fish over the rice.
- Arrange the avocado, cucumber, carrots, edamame, and any additional toppings around the bowl.
- Sprinkle with sesame seeds and serve immediately.
Notes
Use cooked shrimp or tofu instead of raw fish for a different protein option.Add spicy mayo or sriracha for heat.Include mango or pineapple for a sweet tropical touch.Swap sushi rice for brown rice or mixed greens for a lighter base.Top with crispy onions for added crunch.Store components separately in airtight containers in the refrigerator for up to 24 hours. Assemble just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 40mg
