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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 Time

15m

Cook Time

Total Time

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.

Poke Salad

Sashimi

Tuna Bowl

justonecookbook.com

Recipe Options

Ingredients

Servings: 3

Scale:

Scale

0.25

0.5

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)

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

3 servings cooked Japanese short-grain rice (about 1⅔ cups, 250 g per donburi serving)

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)

Poke Bowl

Ingredients

For The Poke

For The Seasonings

For The Donburi Bowl

For The Creative Toppings (optional; See Notes For More Ideas)

Steps

Nutrition Facts

Poke Bowl

Ingredients

For The Poke

For The Seasonings

For The Donburi Bowl

For The Creative Toppings (optional; See Notes For More Ideas)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts