Hawaiian Poke Tuna Rice Bowl
Hawaiian Islands tradition reading cubed sashimi-grade ahi tuna marinated in shoyu, sesame oil, and Maui onion, plated over short-grain sushi rice with avocado, edamame, cucumber, and pickled ginger for the Honolulu weeknight Pacific Islands bowl of bright clean ocean flavor.
American
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 400g sashimi-grade ahi tuna into 2cm pieces. Halve both avocados, remove stones, slice. Thinly slice 300g cucumber. Finely chop Maui onion and scallion. Tear nori into strips. Rinse 180g sushi rice until water runs clear. Whisk together 1/4 cup + 2 tbsp soy sauce, 2 tbsp sesame oil, 2 tsp honey, 2 tsp Sriracha, and 0.5 tsp red pepper flakes. Fold tuna with Maui onion and half the scallion through marinade; rest 5 minutes.
Simmer
Bring rice and 400ml water to boil in a medium pot over high heat, 3 minutes. Drop to low, cover tightly, cook 15 minutes until water absorbs. Rest covered 5 minutes. Fluff and season with 2 tbsp rice vinegar and 0.5 tsp sea salt.
Boil
While rice cooks, simmer 160g edamame in salted water over medium heat 3 minutes until tender-firm. Drain and set aside.
Plate
Mound seasoned rice in two wide bowls, pile marinated tuna in the center of each, arrange avocado, cucumber, edamame, and nori in groups around the tuna. Scatter pickled ginger and remaining scallion, finish with toasted sesame seeds, rest a lime wedge on the rim of each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.