Hawaiian Poke Bowl Food

HAWAIIN POKE BOWL

Hawaiin Poke Bowl image

Hawaiian poke bowls are refreshing, packed with flavor and super healthy. This dish will take your mouth straight to the islands!

Provided by Natalya Drozhzhin

Time 30m

Number Of Ingredients 19

Ingredients

12 oz sushi grade tuna ((or salmon) cut into cubes)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp oil
1 tbsp lime juice
2 tbsp sesame oil
1 tsp honey
1/2 cup chopped green onions
1/3 cup mayonnaise
2 tbsp sriracha sauce
1 large cucumber (thinly sliced)
2 cups cooked rice
1 avocado (thinly sliced)
1 seaweed salad ((Sold at most Asian markets))
3 large radishes (thinly slices)
1/4 chopped green onions
1 mango (chopped into small cubes)
1/2 cup dry seaweed (garnish)
1 tbsp sesame seeds (garnish)

Steps:

In a large bowl comber tuna with the marinade ingredients. Leave it to marinade in a refrigerator for at least 10 minutes.
In a separate bowl, whisk mayonnaise together with sriracha sauce. Set aside.
Prepare all the ingredients for the poke bowls. You can leave it as a buffet style and everyone adds their own toppings or serve in individual bowls.
For the poke bowl, place rice on the bottom, followed by tuna (or salmon), add the seaweed, veggies and mango. Sprinkle some sesame seeds and dry seaweed pieces. Serve it with the spicy aioli. Enjoy!

Nutrition Facts : Calories 594 kcal, Carbohydrate 40 g, Protein 26 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 839 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

HAWAIIAN POKE BOWL

Hawaiian Poke Bowl image

Every since I've traveled to Hawaii and tasted the Poke Bowl, I'm hooked! It's easy to make at home and perfect for a hot summer weeknight meal!

Provided by Amy T.

Categories Lunch/Snacks

Time 25m

Yield 2 Bowls, 2 serving(s)

Number Of Ingredients 12

Ingredients

2 bowls of steamed short-grain rice (cook your own or store bought is fine)
1/2 lb sashimi-grade salmon, cut into bite-size
1 pinch of hawaiian salt (optional)
1 green onion, chopped1 tablespoon onion, finely chopped
1 teaspoon toasted sesame seeds
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon chili sauce (such as Sriracha)
1 large avocado, thinly sliced
1 small bunch of micro greens, for garnish
6 -8 slices of japanese pickled daikon

Steps:

In a medium, whisk together the Hawaiian salt, green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, set aside.
Cut half of the avocado into thin slices. Gently fan out the avocado slices into a long strip. Start from one side and gently roll it up to create the flower shape. Repeat with the remaining half of the avocado.
To assemble:.
Place the avocado flower on top of the rice on one side of the bowl. Then, spoon the poke salmon on the other side. Garnish the top of the poke with micro greens. Lastly, place a few pickled daikon between the poke and the avocado flower. Repeat with the remaining ingredients to make another serving. Enjoy!

Nutrition Facts : Calories 386.4, Fat 26.1, SaturatedFat 4, Cholesterol 52.1, Sodium 1138.4, Carbohydrate 13, Fiber 8.9, Sugar 1.6, Protein 28.1

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