Hawaiian Poke Bowl Recipes

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HAWAIIAN POKE BOWL



Hawaiian Poke Bowl image

Every since I've traveled to Hawaii and tasted the Poke Bowl, I'm hooked! It's easy to make at home and perfect for a hot summer weeknight meal!

Provided by Amy T.

Categories     Lunch/Snacks

Time 25m

Yield 2 Bowls, 2 serving(s)

Number Of Ingredients 12

2 bowls of steamed short-grain rice (cook your own or store bought is fine)
1/2 lb sashimi-grade salmon, cut into bite-size
1 pinch of hawaiian salt (optional)
1 green onion, chopped1 tablespoon onion, finely chopped
1 teaspoon toasted sesame seeds
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon chili sauce (such as Sriracha)
1 large avocado, thinly sliced
1 small bunch of micro greens, for garnish
6 -8 slices of japanese pickled daikon

Steps:

  • In a medium, whisk together the Hawaiian salt, green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, set aside.
  • Cut half of the avocado into thin slices. Gently fan out the avocado slices into a long strip. Start from one side and gently roll it up to create the flower shape. Repeat with the remaining half of the avocado.
  • To assemble:.
  • Place the avocado flower on top of the rice on one side of the bowl. Then, spoon the poke salmon on the other side. Garnish the top of the poke with micro greens. Lastly, place a few pickled daikon between the poke and the avocado flower. Repeat with the remaining ingredients to make another serving. Enjoy!

Nutrition Facts : Calories 386.4, Fat 26.1, SaturatedFat 4, Cholesterol 52.1, Sodium 1138.4, Carbohydrate 13, Fiber 8.9, Sugar 1.6, Protein 28.1

AHI POKE BASIC



Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories     Appetizers and Snacks     Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

  • In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE



Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories     Seafood     Fish     Tuna

Yield 4

Number Of Ingredients 11

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

  • Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
  • Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
  • Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

TRADITIONAL STYLE POKE BOWL



Traditional Style Poke Bowl image

Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds sushi-grade fish (yellowfin tuna or blue marlin recommended)
3 tablespoons soy sauce
2 tablespoons ponzu sauce
2 tablespoons toasted sesame seeds
1 tablespoon tobiko (or other small fish roe)
1 tablespoon toasted sesame oil
1 bunch green onions, minced (about 1/3 cup)
1/2 sweet onion, thinly sliced pole to pole
1 cup short-grain sushi rice
Furikake and unagi sauce, for garnish

Steps:

  • Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
  • Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
  • To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

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Top Asked Questions

What are some good recipes for poke bowls?
Poke Bowl Recipes For A Healthy and Hearty Meal 1. Hamachi Poke 2. Ahi Poke Bowl with Pineapple and Avocado 3. Seared Hawaiian Beef Poke Bowl 4. Ocean Trout Poke Bowl 5. Salmon Poke with Creamy Togarashi Sauce 6. Ahi Tuna Poke and Mango Salad 7. Easy Hawaiian Shrimp Poke Bowl 8. Spicy Sockeye Salmon Poke Bowl
How do you make Hawaiian tuna poke Bowl?
Preparation Place carrots in a jar. Whisk together sugar, ginger, and vinegar and add to carrots. Using a sharp knife, cut tuna neatly into 1/2-inch cubes. Place in a non-reactive bowl. Add soy sauce, sesame oil, shallot, and green onion and stir to combine. Refrigerate while you prepare other ingredients. Divide rice between two bowls.
What's the best way to make Hawaiian poke?
Hawaiian poke bowls are refreshing, packed with flavor and super healthy. This dish will take your mouth straight to the islands! In a large bowl comber tuna with the marinade ingredients. Leave it to marinade in a refrigerator for at least 10 minutes. In a separate bowl, whisk mayonnaise together with sriracha sauce.
How do you make ahi poke in a bowl?
Instructions In a bowl, combine the cubed ahi, soy sauce, sesame oil, salt, Maui (or yellow) onion, green onions, gochugaru, and toasted macadamia nuts and gently toss with your hands or a spoon. Adjust the seasoning to your liking. Serve over rice and enjoy immediately.

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