American · Lunch
Hawaiian Poke Bowl
A Hawaiian raw fish classic, sushi-grade ahi tuna cubed and dressed in soy, sesame, and spring onion over sushi rice with avocado, edamame, and pickled ginger.
$$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
58gCarbs
4gSugar
6gFiber
850mgSodium
65mgChol
Goes well with
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Instructions
1
Prep
Whisk together 3 tbsp tamari, 2 tsp sesame oil, 2 tsp rice vinegar, 1 tsp honey, 1 tsp grated ginger, and 2 tsp water until combined. Add 300g cubed sushi-grade ahi tuna, toss gently to coat. Slice 1 avocado, defrost 120g edamame, finely slice 4 spring onions.
2
Build
Divide 400g seasoned sushi rice between two bowls as the base. Arrange dressed tuna, avocado slices, and edamame in separate sections over the rice in each bowl, creating distinct rows.
3
Plate
Scatter 4 tbsp pickled ginger, 2 tbsp black and white sesame seeds, and sliced spring onions over the two bowls. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) sushi-grade ahi tuna
- 400g (14.1 oz) cooked sushi rice
- 1 ripe avocado
- 120g (4.2 oz) frozen edamame
- 4 tbsp pickled ginger
- 2 tbsp black and white sesame seeds
- 4 scallions
- 3 tbsp tamari
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp honey
- 1 tsp fresh ginger
- 2 tsp water