Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 700kcal 35%
Fat 25g 38%
Saturated Fat 5g 25%
Carbohydrates 70g 23%
Fiber 8g 32%
Sugar 10g 20%
Protein 40g 80%
Cholesterol 120mg 40%
Sodium 1,200mg 50%

Percent Daily Values are based on a 2,000 calorie diet.

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Poke Bowl

Name: Poke Bowl
Prep time: 15 min
Total time: 15 min
Yield: 3
Ingredients: For the Poke:; 1 small clump Hawaiian ogo seaweed (dried; about the size of 1 ping pong ball; for 4 servings, I used half the ogo from aNoh Foods Hawaiian Poke Mixpackage; skip if you cannot find it); ½ lb sashimi-grade tuna (try ahi or skipjack for an authentic flavor); ½ lb sashimi-grade salmon (though not traditional in poke, salmon brings a nice color to this dish); 1 green onion/scallion; ¼ sweet onion (use Maui onion for the best flavor); For the Seasonings:; 3 Tbsp soy sauce (GF soy sauce for gluten-free); 1 Tbsp toasted sesame oil; 2 tsp rice vinegar (unseasoned); ⅛ tsp Diamond Crystal kosher salt (for a more authentic flavor, try Hawaiian sea salt to taste; used from the same poke mix above); ½ Tbsp toasted white sesame seeds; For the Donburi Bowl:; 3 servings cooked Japanese short-grain rice (about 1⅔ cups, 250 g per donburi serving); For the Creative Toppings (optional; see Notes for more ideas):; avocado (sliced or cubed; see my simple tutorial to learn how to cut an avocado); shelled edamame (boiled); Japanese or Persian cucumber (cubed or sliced); red radish (thinly sliced); sushi ginger (gari) (you can make your own Pickled Sushi Ginger); shiso leaves (perilla/ooba); furikake (rice seasoning) (you can make homemade Furikake)

Prep 15m

Total 15m

This Poke Bowl features sashimi-grade tuna and salmon seasoned with soy sauce, sesame oil, and rice vinegar over Japanese short-grain rice. Toppings like avocado, edamame, cucumber, and radish add color and flavor. Optional furikake and shiso leaves can elevate this classic Hawaiian dish to the next level.