The colorful Poke bowl is for lunch, and it is our family's favorite Hawaiian dish. If you are a sushi lover, you will love this Hawaiian dish. A poke bowl usually consists of rice, with choices of marinated protein like tuna, tofu, salmon, and a few chopped veggies. Sauces are essential for a poke bowl as its raw fish is marinated in the sauce. I used soy sauce, rice wine vinegar, and a little honey for a sweet and sour taste. It could be used in other sauces like wasabi mayo, sriracha mayo, or aioli. Poke bowl is a healthy choice as it has healthy fats from fish, avocados, and lots of fibers from all the veggies. So we can say a complete meal.
Prep Time: 15 mins
Making Time: 15 minutes
1 lb sushi-grade tuna steak (diced )
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tsp honey
1 tablespoon toasted white sesame seeds
1 teaspoon red chili flakes
1 tablespoon scallion chopped
4 cups cooked jasmine rice or any sticky rice
1 cup chopped cucumber
1/2 cup shredded carrots
1 cup chopped lettuce
1 large sliced avocado
Use a sharp knife to cut tuna into a dice. Add soy sauce, sesame oil, rice wine vinegar, and honey to a medium bowl. Mix well. Add chopped scallion, toasted sesame seeds, and chili flakes on it—Toss Tuna to combine. Let the tuna sit for a while until you prepare the rest of the ingredients ready.
Divide the cooked rice between two bowls. Add the spoons of tuna on top of the rice bed. Surround the tuna with chopped lettuce, cucumber slices, shredded carrots, avocado slices. Sprinkle more scallion, sesame seeds, and chili flakes over it. Enjoy the fresh Hawaiian tuna poke bowl.