📝 About This Recipe
Transport your senses to the shores of Oahu with this vibrant, soul-warming Hawaiian Poke bowl. Featuring sushi-grade Ahi tuna marinated in a silky blend of toasted sesame and savory soy, this dish perfectly balances the richness of the sea with the crunch of fresh radish and creamy avocado. It is a celebration of 'ho'oponopono'—bringing balance and harmony to your plate through fresh, raw ingredients and bold Pacific flavors.
🥗 Ingredients
The Fish & Marinade
- 1.5 lbs Sushi-grade Ahi Tuna (cut into 3/4-inch cubes, chilled)
- 1/4 cup Soy Sauce or Tamari (low sodium preferred)
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Rice Vinegar (unseasoned)
- 1 teaspoon Honey or Agave (to balance the salt)
- 1 teaspoon Fresh Ginger (grated finely)
- 3 stalks Green Onions (thinly sliced on a bias)
The Base
- 2 cups Sushi Rice (short-grain white rice, rinsed until water runs clear)
- 2.5 cups Water (for cooking rice)
- 2 tablespoons Rice Vinegar (for seasoning the rice)
Toppings & Garnish
- 2 pieces Hass Avocado (diced just before serving)
- 1/2 cup English Cucumber (thinly sliced half-moons)
- 1/2 cup Edamame (shelled and steamed)
- 2 pieces Radish (paper-thin slices)
- 1/4 cup Shredded Carrots
- 2 tablespoons Furikake (Japanese seaweed seasoning)
- 1/4 cup Sriracha Mayo (for drizzling)
- 2 tablespoons Pickled Ginger (optional garnish)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh sieve under cold water for 2-3 minutes until the water runs completely clear. This removes excess starch and ensures a fluffy texture.
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2
Place the rice and 2.5 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Once done, let it sit covered for 10 minutes off the heat.
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3
Gently fold 2 tablespoons of rice vinegar into the warm rice using a wooden spatula. Spread the rice on a baking sheet to cool to room temperature; never serve poke over piping hot rice.
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4
While the rice cools, prepare the tuna. Use a very sharp knife to cut the Ahi into uniform 3/4-inch cubes. Keep the fish as cold as possible during this process.
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5
In a large glass bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, and grated ginger until emulsified.
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6
Add the cubed tuna and sliced green onions to the marinade. Toss gently with a spoon to coat every piece of fish. Cover and refrigerate for 15-20 minutes—don't over-marinate or the acid will 'cook' the fish.
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7
Prepare your vegetable toppings: slice the cucumbers, radishes, and carrots. Pit and dice the avocado, tossing it with a squeeze of lime if you want to prevent browning.
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8
To assemble, scoop a generous portion of the seasoned rice into the bottom of four deep bowls.
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9
Divide the marinated tuna evenly among the bowls, placing it in a neat pile on one side of the rice.
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10
Arrange the cucumber, edamame, radish, and carrots in separate sections around the tuna to create a beautiful, colorful wheel.
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11
Place the diced avocado in the center and sprinkle the entire bowl generously with Furikake seasoning.
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12
Finish with a zig-zag drizzle of Sriracha mayo and a small mound of pickled ginger on the side for a bright, acidic pop.
💡 Chef's Tips
Always buy 'sushi-grade' or 'sashimi-grade' fish from a reputable fishmonger to ensure it is safe to eat raw. Keep your tuna on ice or in the coldest part of the fridge until the exact moment you are ready to cube it. If you can't find Furikake, make your own by mixing toasted sesame seeds, crushed nori (seaweed) sheets, and a pinch of salt. For a low-carb option, replace the sushi rice with mixed greens or cauliflower rice seasoned with a splash of rice vinegar. Avoid over-mixing the tuna once the marinade is added; you want to keep the cubes intact and the texture buttery.
🍽️ Serving Suggestions
Pair with a crisp, cold Japanese Lager or a dry Riesling to complement the salty-sweet flavors. A side of warm Miso Soup makes for a perfect temperature contrast to the cold poke. Serve with extra soy sauce and wasabi on the side for those who prefer more heat and salt. Freshly sliced mango or pineapple chunks can be added to the bowl for a tropical, sweet twist. A chilled glass of sparkling hibiscus tea is a refreshing non-alcoholic pairing.