Hawaiian Tuna Poke Bowl Food

HAWAIIAN TUNA POKE BOWL

Steps:

• Cook rice according to package instructions. Everything else is slice and assemble to make it pretty and top with sesame seeds and cilantro for garnish. Keep fish cold and serve immediately.
• Combine all the ingredients in a small bowl and stir together.

HAWAIIAN AHI POKE

Steps:

• Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, chile flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve.

TUNA POKE BOWLS

Steps:

• Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
• Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
• Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.

HAWAIIAN AHI POKE

Steps:

• Combine ingredients in a large bowl and lightly mix.
• Add salt to taste if necessary.
• Cover and refrigerate for a couple of hours before serving.

HAWAIIAN RED TUNA POKE

Steps:

• Cube your tuna and dry it with a clean towel or paper towel. You don't want lots of water on your fish when you're about to make poke because you don't want the water to dilute the flavor of your seasonings and sauces. Once it's drained, put it in a mixing bowl and prepare your other ingredients.
• Finely chop your green onions. You don't want huge pieces of green onions because it's inconvenient to eat and gets in the way of the smooth and cool consistency of this dish. Next, cut your onions so that they're long, and not diced. You can dice them, but I think it adds more to the dish to chop the onions in a different shape than your green onions and tuna. Think about it, the tuna is cubed, the green onions are sorta cubed shaped, so why do you have to also put onions in that are cubed? Make this dish interesting visually and tastefully with julienned onions.
• Combine your soy sauce, sesame oil and chili flakes into the bowl. Fold until well mixed. Since you're already adding soy sauce, you don't need to add a lot of Hawaiian Salt. Then garnish with whatever else you have (sesame seeds, seaweed, kukui nuts, etc.).

HAWAIIAN POKE BOWL

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!

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.