Easy Hawaiian Poke Bowl with Spicy Aioli

Ingredients

• 370 g (2 cups)white sushi rice or brown rice
• 60 ml (¼ cup)mayonnaise
• 15 ml (1 tablespoon)Sriracha
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)rice vinegar
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)toasted sesame oil
• 15 ml (1 tablespoon)honey
• 15 ml (1 tablespoon)freshly squeezed lime juice
• 30 g (2 cups)fresh mixed salad greens
• ½ medium cucumberEnglish cucumber, cut into 6 mm slices and then 6 mm strips
• 150 g (1 cup)seaweed salad
• 155 g (1 cup)shelled edamame
• 165 g (1 cup)fresh pineapple bits
• 35 g (¼ cup)pickled ginger slices
• 1 mediumavocado, sliced
• 340 g (12 oz)sushi-grade salmon or tuna, cut into 1.3 cm cubes
• 30 g (½ cup)fried onion
• 5 ml (1 teaspoon)black and/or white sesame seeds
• 2green onions, thinly sliced

Instructions

1. 1

   Cook the rice

   Cook the rice in a rice cooker. Keep it warm while you prepare the sesame vinaigrette, spicy aioli and remaining bowl ingredients.

2. 2

   Mix the vinaigrette

   Put the soy sauce, rice vinegar, olive oil, sesame oil, honey and lime juice in a container with a tight-fitting lid. Close it and shake vigorously to combine. Refrigerate until ready to serve, then shake vigorously again before using.

3. 3

   Make the aioli

   Whisk the mayonnaise and Sriracha together. Refrigerate in a covered container until ready to serve.

4. 4

   Assemble the bowls

   Divide the salad greens among four large individual bowls. Layer in the warm rice, cucumber, seaweed salad, edamame, pineapple, pickled ginger, avocado, salmon, fried onion, sesame seeds and green onion. Top with sesame vinaigrette and spicy aioli; the toppings can be chosen to suit your preference.

What is a Hawaiian poke bowl?

Poke is a Hawaiian dish of seasoned, bite-sized fish; the word refers to cutting or slicing into pieces. This bowl takes a sushi-inspired approach, pairing fish with rice and a range of toppings.

Warm rice, cool fish, crisp cucumber, sweet pineapple and creamy avocado give this version a varied mix of textures and flavours. Sesame vinaigrette and spicy aioli bring the different components together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 865 calories, 31g protein, 76g carbs, 50g fat.

Rice and pineapple provide much of the carbohydrate, while mayonnaise, olive oil, sesame oil and avocado contribute most of the fat. The fish and edamame supply protein. For a more balanced plate, add extra greens and cucumber alongside your bowl.

Choose the rice and fish

Rice: White sushi rice gives the bowl a tender, slightly sticky base, while brown rice offers a chewier alternative. Cook it in the rice cooker and keep it warm as you prepare everything else.

Fish: Salmon or tuna cut into small cubes is the central topping. Use fish sold as suitable for raw consumption, and keep it chilled until you are ready to assemble the bowls.

Prepare the sauces

Vinaigrette: Shaking the soy sauce, vinegar, oils, honey and lime juice in a lidded container combines them quickly. The ingredients can separate while standing, so shake again just before serving.

Aioli: A brief whisk is all that is needed to blend the mayonnaise and Sriracha. Refrigerating it covered keeps it ready for the final drizzle.

Build contrast in each bowl

Crunch and freshness: Cucumber and salad greens make a crisp base alongside the warm rice. Cut the cucumber into thin strips so it is easy to pick up with the other toppings.

Sweet and savoury: Pineapple adds sweetness, while pickled ginger and seaweed salad bring sharper, briny notes. Avocado softens those contrasts with its creamy texture.

Layer for an appealing finish

Base first: Divide the greens between the bowls, then add the rice and toppings in the order given. Keeping the components in distinct layers makes the bowls colourful and lets each person mix them as they eat.

Finish last: Add the vinaigrette and spicy aioli at the end. That helps the fried onion retain some crunch and lets diners adjust how much sauce they want.

Make the bowls your own

The recipe allows you to choose which toppings to include, so arrange the ingredients separately if people have different preferences. Keep the fish chilled while preparing the other components, and add it shortly before serving.

Serve the bowls as a complete meal, or offer extra greens and cucumber alongside them. Put any remaining sauces on the table for people who want more.

Recipe notes & tips

• Chill the fish until you are ready to cut and assemble the bowls.
• Use a sharp knife to cut the fish into even cubes.
• Shake the vinaigrette again just before drizzling it over the bowls.
• Keep the rice warm while preparing the sauces and toppings.
• Slice the avocado shortly before assembling to keep it looking fresh.
• Serve the sauces separately if everyone prefers a different amount.

Variations

• Brown rice: Use brown rice instead of white sushi rice for a chewier base.
• Tuna swap: Choose sushi-grade tuna in place of salmon, or use salmon instead of tuna.
• Extra heat: Add more Sriracha to the mayonnaise for a hotter aioli.
• More crunch: Increase the cucumber or fried onion in each bowl.
• Fruit choice: Replace some or all of the pineapple with another fresh fruit you enjoy.
• Topping choice: Leave out any toppings you do not want and adjust the remaining amounts to taste.

Common mistakes to avoid

• Warm fish: Keep the fish chilled while preparing the other ingredients and add it just before serving.
• Unshaken dressing: The vinaigrette may separate as it stands; shake it vigorously before pouring.
• Overdressed bowls: Add the sauces a little at a time so they do not overwhelm the toppings.
• Soggy fried onion: Sprinkle it on at the end rather than mixing it into the warm rice.
• Uneven cucumber: Cut the cucumber into similar-sized thin strips so it is easy to eat with the other ingredients.

How to store

For best quality, serve the bowls as soon as they are assembled, especially because they contain raw fish. Keep leftover components covered and refrigerated separately; use the fish promptly according to its packaging and local food-safety guidance. Reheat leftover rice separately until steaming hot, then add chilled toppings just before serving.

Frequently asked questions