📝 About This Recipe
Transport your senses to the shores of Oahu with this vibrant, soul-satisfying Hawaiian Poke Bowl. This recipe features buttery, sashim-grade Ahi tuna marinated in a harmonious blend of nutty toasted sesame and savory soy, served over a bed of perfectly seasoned sushi rice. It is a masterclass in contrasting textures—from the creamy richness of ripe avocado to the crisp snap of fresh cucumber and the delicate pop of tobiko.
🥗 Ingredients
The Poke Base
- 1 lb Sashimi-grade Ahi Tuna (cut into 3/4-inch cubes, chilled)
- 1/4 cup Sweet Maui Onion (very thinly sliced)
- 2 stalks Green Onions (thinly sliced on a bias)
The Marinade
- 3 tablespoons Soy Sauce (Shoyu) (use Tamari for gluten-free)
- 1 tablespoon Toasted Sesame Oil (high quality for best aroma)
- 1 teaspoon Rice Vinegar (unseasoned)
- 1/2 teaspoon Honey or Agave (to balance the salt)
- 1/2 teaspoon Grated Fresh Ginger (finely zested)
Rice and Toppings
- 1 cup Short-grain Sushi Rice (measured dry)
- 1/2 cup English Cucumber (thinly sliced half-moons)
- 1 piece Ripe Avocado (diced into chunks)
- 1/2 cup Edamame (shelled and steamed)
- 2 pieces Radishes (paper-thin slices)
- 1 tablespoon Furikake (Japanese seaweed seasoning)
- 2 tablespoons Spicy Mayo (Kewpie mayo mixed with Sriracha)
👨🍳 Instructions
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1
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and ensures a fluffy, non-gummy texture.
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2
Cook the rice according to package instructions (usually 1 cup rice to 1.25 cups water). Once cooked, let it stand covered for 10 minutes, then fluff with a paddle and let cool to room temperature.
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3
While the rice cools, prepare your Ahi tuna. Ensure your knife is very sharp to avoid bruising the fish. Cut the tuna into uniform 3/4-inch cubes and place them in a chilled glass bowl.
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4
In a separate small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, and grated ginger until the honey is fully dissolved.
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5
Add the sliced Maui onions and half of the green onions to the bowl with the tuna.
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6
Pour the marinade over the tuna. Toss gently using a rubber spatula or spoon to coat every piece without breaking the fish.
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7
Cover the tuna and refrigerate for at least 15-20 minutes. This allows the flavors to penetrate the fish while keeping it at a safe, refreshing temperature.
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8
Prepare your vegetable toppings: slice the cucumber, radish, and avocado. If the avocado is browning, toss it in a tiny squeeze of lime juice.
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9
Assemble the base: Divide the cooled sushi rice into two deep bowls. Sprinkle a little furikake directly onto the rice for an extra layer of umami.
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10
Mound a generous portion of the marinated tuna in the center of each bowl.
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11
Arrange the cucumber, edamame, radish, and avocado in neat sections around the tuna for a beautiful, professional presentation.
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12
Drizzle with spicy mayo in a zigzag pattern and garnish with the remaining green onions and a final dusting of furikake or toasted sesame seeds.
💡 Chef's Tips
Always use 'Sashimi-Grade' or 'Sushi-Grade' fish to ensure it is safe for raw consumption. Don't over-marinate the fish; if it sits in the acid and salt for more than an hour, the texture will become mushy and 'cooked' like ceviche. For the best rice, season it with a splash of seasoned rice vinegar while it is still warm to give it that authentic sushi flavor. If you can't find Maui onions, use shallots or soak red onions in ice water for 10 minutes to remove their harsh bite. Keep all your ingredients chilled until the very moment of assembly to maintain the dish's signature freshness.
🍽️ Serving Suggestions
Pair with a crisp, cold Japanese Lager or a chilled glass of Dry Riesling. Serve with a side of pickled ginger (gari) and a small dollop of wasabi for heat. A hot bowl of Miso soup makes for a perfect traditional starter. For a refreshing non-alcoholic pairing, try an iced Hibiscus tea or Sparkling Lychee juice.