Traditional Hawaiian Poke Bowl Recipes

HAWAIIN POKE BOWL

Hawaiin Poke Bowl image

Hawaiian poke bowls are refreshing, packed with flavor and super healthy. This dish will take your mouth straight to the islands!

Provided by Natalya Drozhzhin

Time 30m

Number Of Ingredients 19

Ingredients

12 oz sushi grade tuna ((or salmon) cut into cubes)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp oil
1 tbsp lime juice
2 tbsp sesame oil
1 tsp honey
1/2 cup chopped green onions
1/3 cup mayonnaise
2 tbsp sriracha sauce
1 large cucumber (thinly sliced)
2 cups cooked rice
1 avocado (thinly sliced)
1 seaweed salad ((Sold at most Asian markets))
3 large radishes (thinly slices)
1/4 chopped green onions
1 mango (chopped into small cubes)
1/2 cup dry seaweed (garnish)
1 tbsp sesame seeds (garnish)

Steps:

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. Set aside.
Prepare all the ingredients for the poke bowls. You can leave it as a buffet style and everyone adds their own toppings or serve in individual bowls.
For the poke bowl, place rice on the bottom, followed by tuna (or salmon), add the seaweed, veggies and mango. Sprinkle some sesame seeds and dry seaweed pieces. Serve it with the spicy aioli. Enjoy!

Nutrition Facts : Calories 594 kcal, Carbohydrate 40 g, Protein 26 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 839 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

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

Ingredients

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

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

Ingredients

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!

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

Ingredients

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

POKE BOWL

Poke bowl image

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi - a Japanese seven-spice mix

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 14

Ingredients

120g sushi rice
2 tsp rice wine vinegar
4 tbsp mayonnaise
1 tsp shichimi togarashi
200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
1 tbsp sesame oil
2 tbsp soy sauce
juice ½ lime , plus 2 wedges for serving
1-2 tsp chilli flakes
1 avocado , halved and sliced
10 cherry tomatoes (approx 100g), halved
1 sheet nori , cut into pieces
30g macadamia nut , roughly chopped
2 spring onions , thinly sliced diagonally

Steps:

Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

Nutrition Facts : Calories 839 calories, Fat 53 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.6 milligram of sodium

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