Hawaiian Poke Bowl
I shared my classic Hawaiian Ahi Poke recipe several years ago, and it has been a huge hit since I posted it on the site. We make this recipe regularly, especially in the spring and summer, serving it as an appetizer or as a healthy main dish with a side salad.
As soon as the weather starts to warm up, I find myself craving more and more raw vegetables.
We ate a lot of grilled and fish, and a lot of salads. Don't get me wrong, I love a good salad. Fresh and crisp with a sweet and tangy dressing. I never get tired of it.
My family, on the other hand... Well, they get tired of salad. So I've been experimenting with other quick raw vegetable options that are extremely healthy.
So for this article, we are going to talk about Ahi Tuna Poke Bowls! Think of them as deconstructed sushi bowls, with even more goodness. Plus, you can mix and match each bite exactly the way you want.
What is the poke?
In Hawaii, poke is everywhere.
This raw seafood salad is extremely popular and is made fresh daily throughout the islands. So much so that Hawaiian grocery stores have dedicated poke counters (often in place of the southern side dishes found in the deli) with a dozen or more fresh poke mixes made from local fish, squid and shellfish.
When we visit Hawaii, we try to eat like the locals, buying small containers of poke for a beach picnic. We always try to sample as many varieties as possible while we're there. But here in the mountains of North Carolina, my fresh fish options are a bit limited. That's why I usually make poke at home with sashimi-grade ahi tuna.
What is a Poke Bowl?
I'm posting this today to prove a point.... Quick, healthy dinners don't have to be boring.
I took my classic poke recipe and tweaked it a bit to intensify the flavors and present it in a convenient bowl. This way it can be served as a full meal, with aromatic jasmine rice, sliced radishes, delicate sprouts and creamy avocado, adding a little seasoning to each element.
In a Perfect Poke Bowl, these hearty, fresh and flavorful ingredients are layered to create a delicious dish that allows you to make each bite to your liking. Don't be afraid to get creative!
Poke Bowl Recipe Ingredients
The mix of fresh raw vegetables creates a wonderful contrast of textures in each Poke Bowl, while the warm, fragrant rice provides a satiating base that brings the dish together.
You can add or swap out the ingredients of your choice!
- Jasmine Rice - What's even better about this recipe is that it's gluten-free! Swap it out for brown rice or cooked quinoa.
- Ahi Tuna - Sashimi grade and cubed.
- Gluten -free soy sauce, honey, sesame oil and wasabi paste - for a complex flavor in such a simple dish.
- Avocado - It adds creaminess to the whole dish.
- Radish - A little bite.
- Sprouts - Use alfalfa, broccoli or even bean sprouts.
- Furikake Rice Seasoning - This is so good!
How to build a perfect Poke Bowl
First, prepare the rice. Pour the rice into a medium pan. Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15 to 20 minutes until all the water is absorbed and there are air holes on top of the rice. Remove from heat, aerate the rice with a fork, then cover to keep warm and set aside.
Meanwhile, cut the ahi tuna steaks into small cubes. Place them in a bowl and add the soy sauce, honey, sesame, oil and wasabi paste. Mix well to coat. Then add the chopped green onions and sesame seeds.
Cut the avocado and radishes into slices. Once the rice is cooked, prepare the bowls: Divide a good portion of rice among 4 to 6 salad bowls. Place the ahi poke next to the rice and arrange the sprouts and radish slices around the rice. Place several slices of avocado on top and sprinkle with furikake.
Not only is this dish absolutely delicious, but it is also beautiful! Bright colors that are perfect for spring or summer... Or any time of the year. So eat up, and transport yourself to Hawaii.
Frequently asked questions
CAN THE POKE BE MADE AHEAD OF TIME?
Stored in an airtight container, ahi tuna poke keeps well in the refrigerator for up to two days. You can prepare the poke the night before, planning to enjoy it for lunch or the next day, and the flavours of the ahi poke will intensify beautifully as the ingredients marinate.
Then simply prepare the remaining ingredients and prepare the poke bowls when you are ready to eat.
HOW CAN I BE SURE THAT THE RAW FISH I EAT IS SAFE?
The best way to ensure that the ahi (yellowfin) tuna you buy is safe to eat raw is to buy it from a good quality seafood market. Most will label their best and freshest ahi tuna steaks as sushi or sashimi (sushi grade fish). Do not buy frozen tuna steaks in bags. Instead, get to know your fishmonger and ask questions to ensure you are getting the best product.
Just like eating sushi in a restaurant, there is always a little risk involved in eating raw fish. However, if you know your fishmonger is responsible and you use the fish right away, you can usually feel confident about enjoying raw tuna at home.
CAN I USE ANY KIND OF RICE?
Yes, you can use whatever rice you prefer: white, brown, black or glutinous rice.
CAN I USE POKE BOWLS?
If you want to reduce the carbs in your poke bowls, you can omit the rice and add a fresh spring salad mix, cauliflower rice or broccoli rice.
WHAT OTHER TOPPINGS CAN I ADD?
You can make a spicy mayonnaise and drizzle it over the entire bowl. You can also add cucumber slices for a little crunch instead of radishes. You can also add edamame, sriracha, and cilantro.
Hawaiian Ahi Poke Bowl Recipe
Hawaiian Poke Bowl Recipe - Fresh and tasty poke ahi bowls are filled with rice, Hawaiian poke, avocado, radishes, sprouts and seasoning. They are quick to make and so delicious!
- prep time: 15 MINUTES
- cook time: 20 MINUTES
- total time: 35 MINUTES
- 2 cups dried jasmine rice
- 1 pound sashimi-grade ahi tuna
- 3 tablespoons soy
- 2 teaspoons
- 1 teaspoon sesame oil
- 1/2 – 1 teaspoon wasabi paste
- 3/4 cup chopped green onions (green and white ends)
- 1 1/2 teaspoons sesame seeds
- 1 ripe avocado
- 1 bunch radishes
- 1 cup sprouts (alfalfa, broccoli, bean)
- Furikake Rice Seasoning
- Pour the rice into a medium pan. Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15 to 20 minutes until all the water is absorbed and there are air holes on top of the rice. Remove from heat, aerate the rice with a fork, then cover to keep warm and set aside.
- Meanwhile, cut the ahi tuna steaks into 1/4 to 1/3 inch cubes. Place them in a bowl and add the soy sauce, honey, sesame, oil and wasabi paste. Mix well to coat. Then stir in the chopped green onions and sesame seeds.
- Cut the avocado and radishes into slices. Once the rice is cooked, prepare the bowls: Divide a good portion of rice among 4 to 6 salad bowls. Place the ahi poke next to the rice and arrange the sprouts and radish slices around the rice. Place several slices of avocado on top and sprinkle with furikake.