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–+ servings
Hawaiian poke bowl with sushi-grade ahi tuna, steamed rice, edamame, cucumber, avocado, and sesame seeds in a white ceramic bowl, overhead shot, bright natural light

Hawaiian Poke Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1.5 lbs sushi-grade ahi tuna cut into 3/4-inch cubes
  • 3 tbsp low-sodium soy sauce or tamari tamari for gluten-free
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger finely grated
  • 1 tsp honey or maple syrup
  • 2 tsp sriracha adjust to taste
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds white or black
  • 2 cups short-grain sushi rice uncooked, yields about 4 cups cooked
  • 2.5 cups water for cooking rice
  • 2 tbsp rice vinegar for seasoning cooked rice
  • 1 tsp fine sea salt for rice
  • 2 ripe avocados halved, pitted, and sliced
  • 1 cup shelled edamame thawed if frozen
  • 1 English cucumber thinly sliced or diced
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 4 sheets nori seaweed cut into thin strips, optional
  • 2 tbsp pickled ginger optional
  • 1 tbsp sesame seeds for garnish
  • 3 tbsp mayonnaise or Greek yogurt for lighter option
  • 1.5 tsp sriracha adjust to taste
  • 1 tsp fresh lime juice

Instructions
 

  • Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear, about 1-2 minutes. This removes excess starch for a better texture.
  • Combine the rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 additional minutes.
  • Fluff the rice with a fork and stir in 2 tablespoons rice vinegar and 1 teaspoon sea salt. Set aside to cool slightly.
  • In a medium mixing bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, grated ginger, honey, and sriracha until well combined.
  • Add the cubed ahi tuna and sliced green onions to the marinade. Gently fold to coat all pieces evenly. Sprinkle in the sesame seeds.
  • Let the tuna marinate at room temperature for 15-20 minutes maximum. Do not over-marinate, as the soy sauce will begin to cure the fish and alter its texture.
  • In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Taste and adjust sriracha for desired heat level. Transfer to a squeeze bottle or small spouted bowl for easy drizzling.
  • Divide the seasoned rice evenly among four serving bowls as the base.
  • Arrange the marinated tuna in the center of each bowl. Working in sections around the tuna, add the sliced avocado, edamame, cucumber, shredded cabbage, and shredded carrots.
  • Top each bowl with nori strips and pickled ginger if using. Drizzle generously with sriracha mayo and finish with a sprinkle of sesame seeds and extra sliced green onions.
  • Serve immediately while the rice is still slightly warm and the tuna is cold and fresh.

Notes

Storage: Poke bowl components should be stored separately in airtight containers. Cooked rice keeps up to 4 days, vegetables 2-3 days, and sriracha mayo up to 1 week in the refrigerator. Raw tuna should always be purchased fresh and consumed the same day — do not store marinated raw tuna overnight. For a lower-carb version, substitute cauliflower rice. For a gluten-free version, use tamari instead of soy sauce. To make this bowl spicier, add extra sriracha to the marinade or top with sliced fresh jalapeño.
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