Hawaiian Poke Bowl

A trending dish that is not only helthy but is wow to look at!
Hawaiian salmon poke salad with rice top view

A simple definition of Poke is diced raw fish because Poke means to slice or cut, so that’s why almost all poke bowl recipes you see call for diced fish. Much of the time poke is served simply as a starter with just the fish itself, but Poke bowl has now been turned into an entire meal with the addition of rice and vegetables.

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins

The Meat And Spice Ingredients
 500 g sushi-grade ahi tuna or good quality salmon, cut into bite-size pieces
 ¼ cup soy auce
 2 tsp rice vinegar
 2 tsp sesame oil
 1 tsp freshly grated ginger
 1 pinch chilli powder
 2 sticks spring onions, thinly sliced, plus more for garnish
 1 tsp toasted sesame seeds, plus more for garnish
The Veg And Rice
 2 rice measuring cups of cooked white or brown rice
 sliced avocado (adjust to your appetite)
 sliced cucumber (adjust to your appetite)
 edamame beans (adjust to your appetite)
 shredded carrots (adjust to your appetite)
 shredded radish (adjust to your appetite)

1

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, chilli powder, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.

2

To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with spring onions and
sesame seeds before serving.

3

Arrange in a decorative fashion around the bowl (see photo opposite).

Ingredients

The Meat And Spice Ingredients
 500 g sushi-grade ahi tuna or good quality salmon, cut into bite-size pieces
 ¼ cup soy auce
 2 tsp rice vinegar
 2 tsp sesame oil
 1 tsp freshly grated ginger
 1 pinch chilli powder
 2 sticks spring onions, thinly sliced, plus more for garnish
 1 tsp toasted sesame seeds, plus more for garnish
The Veg And Rice
 2 rice measuring cups of cooked white or brown rice
 sliced avocado (adjust to your appetite)
 sliced cucumber (adjust to your appetite)
 edamame beans (adjust to your appetite)
 shredded carrots (adjust to your appetite)
 shredded radish (adjust to your appetite)

Directions

1

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, chilli powder, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.

2

To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with spring onions and
sesame seeds before serving.

3

Arrange in a decorative fashion around the bowl (see photo opposite).

Hawaiian Poke Bowl

HANDY TIP! – Substitute tuna with chicken or tofu. Serve with wasabi mayonnaise drizzled over for an extra kick (½ tablespoon wasabi powder, 1 tsp water, 3 tbsp mayonnaise)