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Poke Bowls
This amazing homemade Poke Bowl is my take on the Hawaiian favorite! It includes coconut rice, fresh ahi tuna in a simple marinade, delicious toppings and a drizzle of Sriracha aioli.
Prep Time
30 mins
Total Time
30 mins
Servings: 5 people
Calories: 303 kcal
Course:
Main Course
Cuisine:
Hawaiian
Ingredients
For the Ahi Poke:
- 12-16 ounces sushi-grade ahi tuna (about two steaks)
- 3 Tablespoons low sodium tamari or soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/8 teaspoon ground ginger
- 3 scallions , finely chopped
For the bowls:
- 1 batch Coconut Rice*
- 1 small chunk Jicama or daikon , peeled and sliced
- ½ of a English cucumber , chopped into small cubes
- 1 Mango , peeled and chopped into small cubes
- 1 cup shelled, cooked edamame
- 1 large avocado , peeled and chopped
- 2/3 cup macadamia nuts , roughly chopped
- 1 teaspoon sesame seeds , for garnish (or use or everything bagel seasoning)
Sriracha aioli
- 1/2 cup mayonnaise
- 1 clove garlic , minced
- 1 teaspoon lemon or lime juice
- Dash sea salt
- 1-2 teaspoons Sriracha , or more to taste
Instructions
- Coconut Rice: cook a batch on the stove, in a rice cooker, or instant pot.
- Make ahi marinade: Add tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) to a bowl and mix to combine.
- Prepare Ahi: Pat ahi dry with a paper towel, then use a very sharp knife to neatly cut into small, ½ inch cubes. Add to bowl with marinade and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowl toppings:
- Make Sriracha Aioli by combining all ingredients in a bowl. Set aside.
- Prep and chop toppings: jicama, cucumber, mango, edamame, avocado, and macadamia nuts.
- Assemble: Add a big scoop of coconut rice to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado.
- Garnish bowls with chopped macadamia nuts and a generous drizzle of sriracha aioli (I like to add the sauce to a small ziploc bag, cut one corner off, then drizzle nicely over the bowls).
Cup of Yum
Notes
- Ahi tips for buying: I buy mine from a seafood restaurant counter but a specialty fish market or specialty grocery stores should have good quality as well! Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it's the star of the show!
- Variations:
- Fish: Can substitute salmon, yellowtail, crab, tofu, or cooked chicken.
- Vegetarian Poke Bowl: Leave off the ahi (or sub tofu) and throw in some extra veggies!
- Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.
Nutrition Information
Calories
303kcal
(15%)
Carbohydrates
18g
(6%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
824mg
(34%)
Potassium
629mg
(18%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2081IU
(42%)
Vitamin C
24mg
(27%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 303
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 824mg | 34% |
| Potassium | 629mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2081IU | 42% |
| Vitamin C | 24mg | 27% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.