Poke Bowl Recipe
Hawaiian · Main course · 30 min total
A vibrant Hawaiian dish featuring fresh raw fish marinated in soy sauce and sesame, served over rice with crisp vegetables and creamy avocado.
30
min prep
min prep
4
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 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups cooked sushi rice, cooled
- 1 avocado, sliced
- 1 cucumber, diced
- 1/2 cup edamame, shelled
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds
- 1 sheet nori, cut into strips (optional)
Instructions
- In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes. Add tuna cubes and gently toss to coat. Cover and refrigerate for 15-20 minutes.
- Divide sushi rice among 4 bowls.
- Top rice with marinated tuna, avocado slices, cucumber, edamame, and green onions.
- Sprinkle with sesame seeds and nori strips. Serve immediately.
Tips
- For best results, use sushi-grade fish from a trusted source.
- Marinate tuna just before serving to maintain texture.
- Substitute salmon or tofu for tuna if desired.
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