Hawaii Poke Bowl with Ahi Tuna

Hawaii poke bowl with tuna ahi poke made with sweet Maui onions and rice.

Hawaii Poke Bowl with Ahi Tuna

How to make ahi tuna poke with fresh yellowfin or bigeye, sweet onions, sesame oil and seeds and Hawaiian style shoyu (soy sauce). Serve over steamed rice for a traditional Hawaii poke bowl - simple, fresh and filling; or add compatible ingredients for modern poke bowl renditions.

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Course: Appetizer, Entree

Cuisine: Hawaiian

Prep Time: 5

Chilling Time: 30

Servings:

Calories: 777kcal

Author: Milena Perrine

Ingredients

1 lb ahi tuna, sashimi grade
3 tablespoon Hawaii style soy sauce (Aloha shoyu) or regular soy sauce
1 tablespoon sesame oil
½ small sweet onion (Maui, Texas 1015 or vidalia)
3 green onions, thin
½ teaspoon sea salt, or to taste
½ tablespoon toasted sesame seeds
½ tsp red pepper flakes, or to taste

Instructions

Dice the ahi tuna into cubes, about ½ inch. Place in a bowl. Add the sesame oil and soy sauce. Mix and let marinate.
Cut the sweet onion thinly and green onions in small diagonal bits.
Add the onions, sea salt, sesame seeds and red pepper flakes to the marinated tuna.
Gently mix everything together.
Cover and refrigerate for about half an hour to chill.
Plate as an appetizer to share or serve divided over two bowls of steamed rice to enjoy as entree.

Notes

The quality and freshness of the raw tuna are imperative to making good poke. Do not attempt to make it with fish that is less than sashimi grade, you will be disappointed.

You shouldn't have any leftovers, try not to:) Ahi poke is simply too good. In case you do, store the poke in an airtight container, refrigerated and consume it as soon as possible and definitely within 24 hours.

For the poke bowl, the rice typically used in the Hawaiian islands is called Calrose rice. It is a medium-grain rice that cooks slightly sticky. If you find brands like Diamond G or Satsuki you can use them for the poke bowl. Otherwise you can steam sushi rice of whatever white rice you have on hand.

Nutrition