Easy Hawaiian Poke Bowl with Spicy Aioli
User Reviews
4.2
Easy Hawaiian Poke Bowl with Spicy Aioli
Description
This poke bowl starts with white sushi rice cooked and kept warm. The spicy aioli consists of mayonnaise blended with sriracha to add a creamy, mildly spicy element. The sesame vinaigrette mixes soy sauce, rice and sesame oils, vinegar, honey, and fresh lime juice to provide a tangy, slightly sweet dressing. Assembly involves layering salad greens with rice, then topping with sliced cucumber, seaweed salad, shelled edamame, fresh pineapple bits, pickled ginger, avocado slices, and sushi-grade salmon cubes. Fried onions and sesame seeds add further crunch and nuttiness, while green onions contribute a fresh bite.
The bowl offers a harmonious balance of textures and flavors, combining creamy, fresh, sweet, spicy, and tangy notes. The variety of ingredients enables customization by omitting or substituting elements. Served individually, this poke bowl works well as a light main or refreshing lunch option where components can be prepared ahead and assembled quickly.
Notes from the original recipe indicate the vinaigrette is chilled and shaken before serving, and the spicy aioli is refrigerated until needed. This assembly method allows portions to be adjusted easily.
Ingredients
- 2 c. white sushi rice or brown rice
for the spicy aioli:
- ¼ c. mayonnaise
- 1 T. sriracha
for the sesame vinaigrette:
- 2 T. soy sauce
- 2 T. rice vinegar
- 2 T. olive oil
- 1 T. sesame oil toasted
- 1 T. honey
- 1 T. lime juice freshly squeezed
for the bowls:
- 2 c. salad greens fresh mixed
- cucumber cut into 1/4" slices and then cut into 1/4" strips, English, medium, half
- 1 c. seaweed salad
- 1 c. edamame shelled
- 1 c. pineapple fresh, bits
- ¼ c. pickled ginger slices
- 1 avocado sliced, medium
- 12 oz. salmon cut into 1/2" cubes, sushi grade, or tuna
- ½ c. fried onion
- 1 tsp. black sesame seed or white sesame seed
- 2 green onions thinly sliced
Instructions
- First cook the rice in a rice cooker. Keep warm while you prepare the sesame vinaigrette, spicy aioli, and remaining bowl ingredients.
- for the sesame vinaigrette: Place soy sauce, rice vinegar, olive oil, sesame oil, honey, and lime juice in a container with a tight fitting lid. I like to use a mason jar with these lids. With lid on, shake vigorously to combine. Place in refrigerator until ready to serve. Shake vigorously before using.
- for the spicy aioli: Whisk together mayonnaise and Sriracha. Refrigerate in a covered container until ready to serve.
- To assemble the bowls: Divide fresh greens amongst four large individual bowls. Then divide and layer in the warm rice, followed by cucumber, seaweed salad, edamame, pineapple, pickled ginger, avocado, salmon, fried onion, sesame seeds, and green onion. Top with sesame vinaigrette and spicy aioli. Of course, all of these items are optional and you can choose whatever you like!
Notes
- Store any unused spicy aioli and sesame vinaigrette refrigerated for up to a week.
- Substitute tuna for salmon or use other fresh sushi-grade fish as preferred.
- Prepare rice ahead of time and keep warm in a rice cooker to streamline assembly.
- Customize toppings to taste by adding or removing ingredients like avocado, pineapple, or seaweed salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 865 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 865kcal | 43% |
| Carbohydrates | 76g | 25% |
| Protein | 31g | 62% |
| Fat | 50g | 77% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 39g | 229% |
| Cholesterol | 58mg | 19% |
| Sodium | 1525mg | 64% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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