Fresh sushi-grade tuna over rice with traditional Hawaiian toppings
Hawaiian Poke Bowl
Hawaiian Poke Bowl
40 minEasy
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Premium
$$$
Hawaiian Poke Bowl
Fresh sushi-grade tuna over rice with traditional Hawaiian toppings
A classic Hawaiian poke bowl with cubed sushi-grade ahi tuna in a soy-sesame marinade, served over warm rice with avocado, cucumber, edamame, and a drizzle of spicy mayo.
20m
Prep Time
20m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Poke started in Hawaii as a simple fisherman's snack — cubed raw fish seasoned with sea salt, seaweed, and whatever was on hand. The modern poke bowl has evolved into something more elaborate, but the heart of it remains the same: impeccably fresh fish, a good marinade, and simple accompaniments that let the fish shine.
The most important thing is the quality of your tuna. It needs to be sushi-grade, deep red, and smelling like the ocean — not fishy. Everything else is secondary. The rice, the toppings, the sauces — they support the fish, not the other way around.
Ingredients
- 1 lb sushi-grade ahi tuna, cut into 3/4-inch cubes
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp sriracha or chili flakes
- 2 cups sushi rice, cooked and seasoned with rice vinegar
- 1 ripe avocado, sliced
- 1/2 English cucumber, sliced thin
- 1/2 cup shelled edamame
- 1/4 cup pickled ginger
- 2 scallions, thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp spicy mayo (mayo + sriracha)
- 1 sheet nori, cut into thin strips
Instructions
- 1
Cook sushi rice according to package directions. Season with rice vinegar while still warm.
- 2
In a bowl, gently toss the cubed tuna with soy sauce, sesame oil, rice vinegar, and sriracha. Let marinate in the refrigerator for 10 to 15 minutes.
- 3
Divide the warm seasoned rice among four bowls.
- 4
Arrange the marinated tuna, avocado, cucumber, edamame, and pickled ginger on top of the rice.
- 5
Garnish with scallions, sesame seeds, and nori strips.
- 6
Drizzle with spicy mayo and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
Ahi tunaSushi-grade salmon or cooked shrimp
Salmon is buttery; shrimp adds a different texture
Sushi riceBrown rice or quinoa
Healthier bases that work with the toppings
Spicy mayoPonzu sauce
Lighter and citrusy instead of creamy
DepthPantry
Test Kitchen Pick
Rice Vinegar
Helpful Pantry Staple
Why the rice vinegar matters
This recipe wants a softer acidity than standard distilled vinegar. Rice vinegar keeps the flavor cleaner and more balanced.
It sharpens the dish without making it harsh.
- Brighter finish without aggressive acidity
- Useful across dressings, sauces, and quick pickles
Rice vinegar is one of those pantry staples that quietly improves a lot of weeknight cooking.
Shop rice vinegar for this recipeTips & Storage
Pro Tips
Keep the tuna ice-cold until just before serving. Work quickly when cubing it.
Short-grain sushi rice is essential for the sticky texture that holds the bowl together.
Ask your fishmonger specifically for sushi-grade or sashimi-grade tuna.
Storage
Poke is best eaten immediately. Leftover marinated tuna can be refrigerated and eaten within 24 hours.
Reheating
No reheating needed. Serve cold or at room temperature.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates48g
Fat16g
Fiber5g
Sugar4g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use salmon instead of tuna?
- Absolutely. Sushi-grade salmon works beautifully in poke bowls.
- What makes fish sushi-grade?
- It has been frozen to a temperature that kills parasites, making it safe to eat raw. Buy it from a trusted fishmonger.
- Can I make this without raw fish?
- Yes. Use cooked shrimp, seared tuna, or baked tofu for a non-raw version.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
You Might Also Like
VegetarianGluten-Free
Easy
Mediterranean
Shakshuka: Eggs Poached in Spicy Tomato Sauce
35 min4 servings
View Recipe
Shakshuka: Eggs Poached in Spicy Tomato Sauce
35 min•Easy
Gluten-FreeDairy-Free
Easy
American
Sheet Pan Shrimp Boil
45 min4 servings
View Recipe
Sheet Pan Shrimp Boil
45 min•Easy
VegetarianVegan
Easy
Mediterranean
Smoky Roasted Red Pepper Dip
15 min8 servings
View Recipe
Smoky Roasted Red Pepper Dip
15 min•Easy
Gluten-FreeDairy-Free
Easy
Asian
Keto Chicken Lettuce Wraps
20 min4 servings
View Recipe
Keto Chicken Lettuce Wraps
20 min•Easy
Gluten-FreeLow-Carb
Easy
Mexican
Keto Taco Salad with Avocado Lime Dressing
25 min4 servings
View Recipe
Keto Taco Salad with Avocado Lime Dressing
25 min•Easy
Dairy-Free
Easy
Korean
Kimchi Fried Rice (Kimchi Bokkeumbap)
20 min2 servings
View Recipe
Kimchi Fried Rice (Kimchi Bokkeumbap)
20 min•Easy