Poke Bowl Recipe

This is a basic Hawaiian poke bowl recipe with ahi tuna, simple soy marinade and warm sushi rice with a few extra toppings of your choice. The recipe is for 1 lb. / 450-500 grams of fish, which you can divide between 2-4 bowls, depending on other toppings. Feel free to make a smaller or larger batch of poke fish.

📝 Ingredients

• 1 lb. raw ahi tuna (or other raw fish of choice (450 g))
• 2 tablespoons shoyu (Japanese soy sauce, ideally)
• 2 teaspoons sesame oil
• 2 tablespoons avocado oil (or other neutral oil)
• 1 teaspoon Hawaiian salt
• 1 teaspoon chilli flakes
• 2 tablespoons chopped green onions
• 2 cloves garlic (chopped)
• 1 tablespoon ginger (chopped)
• 1 cup sweet white onion (sliced)
• 1 tablespoon inamona (or substitute chopped macadamia nut (optional))
• 2 teaspoon black/white sesame seeds
• 2 cups cooked sushi rice (short-grain or medium-grain rice are also fine)
• 1 avocado (sliced)
• 1 medium cucumber (sliced)
• 1 cup shredded cabbage or radishes
• Any other toppings from the list in the article above

👨‍🍳 Instructions

1. 1Prepare sushi rice to be served warm with your poke bowl. You can also use short-grain or medium-grain rice if you can't get sushi rice. Substitute for cauliflower rice, steamed greens, etc. as desired. Sushi rice is the most authentic way to prepare a base for your fish.
2. 2Prepare 1 lb. / 450-500 g of sushi-grade raw ahi tuna.
3. 3Mix all fresh ingredients in a bowl and toss fish. You can eat right away, no need to marinate for a long time.
4. 4Serve cold over warm sushi rice and garnish with your favorite furikake or seaweed seasonings, and any other toppings you desire.