AHI TUNA POKE BOWLS | hawaiian family recipe

ahi tuna

🥗Healthier: tofu

💰Cheaper: salmon

Tofu is a plant-based option; salmon is often less expensive than fresh tuna.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat; vegetable oil is more budget-friendly.

seaweed

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients; kale is often less expensive.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce offers similar spice; chili paste is often cheaper.

Rinse the Cal Rose rice thoroughly under running water to remove starch until the water runs clear.

Transfer the rinsed rice to a rice cooker and cook according to the manufacturer's directions.

Slice 1 pound of ahi tuna into bite-sized pieces, about a 1-inch dice.

In a bowl, combine the diced tuna with thinly sliced sweet onion, sliced scallions, sesame seeds, crushed dried pepper flakes, and Hawaiian sea salt.

Prepare the poke sauce by mixing shoyu (soy sauce) and toasted sesame oil.

If desired, add inamona (toasted koui nuts) or macadamia nuts, and rehydrated dried ogo seaweed to the poke mixture.

Mix all poke ingredients well and let it rest in the fridge for a bit to meld flavors, or serve immediately.

Once the rice is ready, start building your poke bowls with a generous portion of rice at the bottom.

Top the rice with the poke mixture, followed by crunchy cucumber and creamy avocado.

Finish with a sprinkle of sesame seeds and sliced scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens