If you love “bowls” as much as I do, try my Buddha Bowls, Bibimbap, or Chicken Shawarma Bowls. I can’t contain my excitement in sharing this Poke Bowl recipe because this is the type of meal I could eat every single day! It’s so fresh and flavorful and best of all, it’s EASY and FAST to make! Considering that Sushi is my all-time favorite food, you can guess how much I love this recipe!
What is a Poke Bowl?
A Poke Bowl (pronounced “poe-kay”) is a Hawaiian rice bowl that has raw fish, usually tuna, served on top of rice, vegetables, and other toppings. I think of it like deconstructed sushi, with lots of delicious toppings!
Ingredients Needed:
Ahi Tuna: I bought mine from a seafood restaurant counter but a specialty fish market or specialty grocery stores should have good quality as well! Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it’s the star of the show!Coconut Rice: My easy coconut rice takes just minutes to make and can be done on the stovetop or Instant Pot!Sriracha Aioli: A quick sauce made with mayo and sriracha that is easy to throw together and takes these bowls to the next level!Toppings: Jicama, english cucumber, mango, edamame, avocado, macadamia nuts, sesame seeds.
How to make Poke Bowls:
Cook the coconut rice. Cut ahi: Pat it with paper towels, then use a sharp knife to neatly cut into small, ½ inch cubes. Marinate: Combine tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) in a bowl. Add ahi and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowls.
Make Sriracha aioli by combining all ingredients in a bowl. Set aside. Prep Toppings: cook edamame, if needed, and chop the cucumber, jicama, mango, avocado and nuts. Assemble: Add a big scoop of coconut rice (or use sushi rice) to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado. Garnish bowls with chopped macadamia nuts, remaining scallions and a generous drizzle of sriracha aioli.
Recipe Variations:
Ahi Substitutions: Try using salmon, yellowtail, crab, cooked shrimp, or cooked chicken. When using raw fish, always make sure it’s sushi-grade!Vegetarian Poke Bowl: Leave out the meat (or sub tofu) and throw in some extra veggies!Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.
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