Description
Ahi Tuna Poke Bowls are a delicious and refreshing Hawaiian dish that features marinated raw ahi tuna served over a bed of rice, with various toppings like cucumber, green onions, and furikake. This recipe provides a step-by-step guide to creating your own poke bowls at home.
Ingredients
Rice:
- 1 cup Calrose rice, rinsed well
Poke:
- 1 pound sashimi-grade ahi tuna, diced into ¾-inch cubes
- ¼ large sweet onion, thinly sliced
- 3 green onions, thinly sliced
- 2-3 tablespoons shoyu or soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon Hawaiian sea salt
- 1 teaspoon finely chopped Inamona or toasted macadamia nuts
- 1 teaspoon toasted sesame seeds
- ¾ teaspoon crushed red pepper
Instructions
- Rinse the rice: Transfer the rice to the rice cooker’s inner cooking pan. Cover the rice with warm water, agitate to remove dust, then drain. Repeat rinsing until water runs clear.
- Cook the rice: Add water following manufacturer’s directions. Cook in rice cooker, then let steam for 5-10 minutes.
- Mix the poke: Combine tuna, onions, shoyu, sesame oil, sea salt, nuts, seeds, and red pepper. Marinate in the fridge for at least 1 hour.
- Poke bowl assembly: Portion rice into bowls, add chilled poke, and desired toppings.
Notes
- This recipe is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Mixing, Marinating, Assembling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 50mg
