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Hawaiian Poke Bowl Recipe

Hawaiian Poke Bowl Recipe

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 4
  • Category: Main
  • Method: Raw & Cooked
  • Cuisine: Hawaiian
  • Diet: Gluten Free


This is a basic recipe for a Hawaiian poke bowl with ahi tuna, simple soy marinade and warm sushi rice with a few extra toppings of your choice. The recipe is for 1 lb / 450-500 grams of fish, which you can divide between 2-4 bowls, depending on other toppings. Feel free to make a smaller or larger batch of poke fish.



For the fish

  • 1 lb / 450 g raw ahi tuna or other raw fish of choice 
  • 2 tbsp. shoyu (Japanese soy sauce, ideally)
  • 2 tsp. sesame oil
  • 2 tbsp. avocado oil (or other neutral oil)
  • 1 tsp. Hawaiian salt
  • 1 tsp. chilli flakes
  • 2 tbsp. chopped green onions
  • 2 cloves garlic, chopped
  • 1 tbsp. ginger, chopped
  • 1 cup sweet white onion, sliced
  • 1 tbsp. inamona or substitute chopped macadamia nut (optional)
  • 2 teaspoon black/white sesame seeds

For the bowl:

  • 2 cups cooked sushi rice (short-grain or medium-grain rice are also fine)
  • Sliced avocado
  • Sliced cucumber
  • 1 cup shredded cabbage or radishes
  • Any other toppings from the list in the article above


  1. Prepare sushi rice to be served warm with your poke bowl. You can also use short-grain or medium-grain rice if you can’t get sushi rice. Substitute for cauliflower rice, steamed greens, etc. as desired. Sushi rice is the most authentic way to prepare a base for your fish.
  2. Prepare 1 lb. 450-500 g of sushi-grade raw ahi tuna. 
  3. Mix all fresh ingredients in a bowl and toss fish. You can eat right away, no need to marinate for a long time.
  4. Serve cold over warm sushi rice and garnish with your favourite furikake or seaweed seasonings, and any other toppings you desire.


Good quality, fresh fish is essential, so do buy mindfully! You can use tuna, salmon, and kingfish here. Source your fish from a reputable seafood retailer – especially if you don’t live by the seaside. Wild fish is always best and saltwater fish are safer to eat raw than freshwater fish. Previously frozen seafood sold at your grocer is generally safe as well. Ahi tuna might not be available where you are, so you can opt for yellowfin tuna or more sustainable salmon instead. 


  • Serving Size: 1/2 cup rice + 1/4 of the fish + 1/4 avocado + 1/4 cup cucumber + 1/4 cup cabbage
  • Calories: 457
  • Sugar: 3.3 g
  • Sodium: 862.4 mg
  • Fat: 19.1 g
  • Carbohydrates: 39 g
  • Fiber: 5.2 g
  • Protein: 32.6 g
  • Cholesterol: 44.2 mg

Keywords: Tuna, Salmon, Poke, Hawaiian,

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