This Hawaiian poke bowl is fantastically fresh and full of healthy ingredients! Skip ordering this at a restaurant and make it at home in less than 15 minutes!
Hawaiian Poke Bowl
It doesn’t get much more delicious than this Hawaiian poke bowl. The delightful soy sauce marinade soaks into the fresh tuna, packing it with flavor. Then you add in all of the fresh veggies, and the flavor combo is incredible! And can we talk about how gorgeous and colorful this dish looks on your table? With all of that added color and flavor, you really cannot go wrong with this recipe!
Once you gather all of your ingredients, this is a breeze to make. You will no longer have to go to a restaurant to get a delicious Hawaiian poke bowl because this recipe will knock your socks off. And now you can have it whenever you want! Just don’t forget to top it with the spicy aioli sauce… It really will take this to the next level! Then, impress all of your friends and family with this dish and serve up this buddha bowl for your vegetarian guests!
Ingredients to Make a Hawaiian Poke Bowl
I know that you usually only see this dish at a restaurant but don’t let that intimidate you! It’s so good that it should be able to be enjoyed in the comfort of your own home. See the recipe card at the bottom of the post for exact ingredient measurements.
- Sushi grade tuna: You can use Ahi, salmon, or yellowtail.
- Soy sauce: To be a bit healthier then you can use coconut aminos instead.
- Rice vinegar: My favorite one to use it this rice vinegar.
- Sesame oil: I like to use this sesame oil in my recipes that call for it!
- Ground ginger: This brings in a great taste to the tuna.
- Honey: To sweeten up the flavor just a bit, I like to add in some honey.
- Sea salt: You can use Hawaiian sea salt too!
- Green onion: Once you chop this up then it will add in a delicious taste to the marinade.
Spicy Aioli Sauce
- Mayonnaise: This is the base of the sauce.
- Sriracha sauce: This is what adds in some heat! Use less or more depending on the heat level that you love!
Poke Bowl Ingredients
- Steamed white rice: You can use sushi, whole wheat, or Jasmin rice for the best results.
- Carrots: Grab a bag of matchstick carrots at the store and save yourself some time!
- Fresh pineapple: I like to slice them into sizeable chunks. You can use canned pineapple if that’s all that you have on hand.
- Purple cabbage: Shred this up so that you get that gorgeous purple color all throughout this Hawaiian poke bowl.
- Edamame: Make sure that the shells have been removed and the edamame is cooked.
- Cucumber: I don’t peel my cucumber but you can if you prefer to!
- Sesame seeds: These will garnish the top!
- Optional additional toppings: avocado, macadamia nuts, red pepper.
Let’s Make a Poke Bowl!
This Hawaiian poke bowl is about to become your new favorite recipe! It’s so good and only takes about 15 minutes to put together!
- Whisk marinade: In a medium sized bowl, add the soy sauce, rice vinegar, green onion, sesame oil, ginger, and honey. Whisk until combined.
- Dry and add tuna: Pat tuna dry with a paper towel. Cut into ½ inch cubes and then place it into the bowl with the marinade.
- Toss and refrigerate: Gently toss. Cover and refrigerate while you prepare the bowls.
Tips and Variations
If you want this Hawaiian poke bowl to be your new favorite, follow these tips to go above and beyond! They will pack your poke bowl with so much goodness and flavor that you will never go back to ordering this at a restaurant again!
- Toppings: Don’t limit yourself to the toppings found in this recipe! Try adding in some macadamia nuts, water chesnuts, or even some red bell peppers. Really, you can’t go wrong with anything that you add!
- Marinate: Don’t marinate the tuna for too long. It just needs 5-15 minutes and then it will be good to go!
- Rice: For the best results use sushi, whole wheat, or Jasmin rice.
Is it Safe to Store Leftovers?
Whenever you are cooking with raw fish, it is best served immediately. This Hawaiian poke bowl can be stored in your fridge for up to 24 hours but I always suggest eating this fresh.
Poke Bowl Ingredients
- 4 cups steamed white rice (sushi, whole wheat, Jasmin)
- 1 cup carrots, shredded
- 1 cup fresh pineapple, cut into chunks
- 1 cup purple cabbage, shredded
- 1 cup red pepper, sliced
- 1 cup edamame, shells removed, cooked
- 1 cup cucumber, diced
- 1 Tablespoon sesame seeds or Japanese sesame seeds
- Optional Additional Toppings: avocado, macadamia nuts, red pepper flakes.
Pat tuna dry with a paper towel. Cut into bite-sized cubes using a sharp knife.
Place the cubed fish into the bowl with the marinade. Gently toss, then cover and refrigerate while you prepare the bowls.
To make the aioli sauce, mix together the mayonnaise and sriracha sauce. Set aside.
When assembling the bowls, the 1 cup amounts of each topping make it easy to equally divide into 4 bowls. Just evenly distribute in ¼ cup amounts. However, you can do any amount of each item you desire. You can even leave out or add anything you would like.
First, place 1 cup of rice in each bowl. Next, divide and add the desired amounts of vegetables, pineapple, and marinated fish.
Place the aioli sauce in a plastic sandwich bag, and ever so slightly snip a tiny edge off the corner of the bag using scissors. This will allow you to drizzle the aioli sauce over the poke bowls. You want the snip to be small so you can control how much comes out. Sprinkle with sesame seeds and enjoy this island meal!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.