Poké Recipe
Hawaiian · Main course · 20 min total
A classic Hawaiian raw fish salad, this poké bowl is fresh, flavorful, and easy to customize. Perfect for a light meal or appetizer.
20
min prep
min prep
2
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 lb sushi-grade ahi tuna, cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- 1/2 cup chopped green onions
- 1/4 cup finely chopped Maui or sweet onion
- 1 tbsp toasted sesame seeds
- 1/2 tsp sea salt
- 2 cups cooked sushi rice (for serving)
- Optional toppings: avocado, cucumber, seaweed salad, edamame
Instructions
- In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha (if using).
- Add the cubed tuna, green onions, sweet onion, sesame seeds, and salt. Gently toss to coat.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- Serve over sushi rice and add desired toppings.
Tips
- Use sushi-grade tuna for safety and best texture.
- Marinate no more than 30 minutes to prevent the fish from becoming mushy.
- Serve immediately after marinating for optimal freshness.
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