In the middle of the winter months, it can be hard to deal with the short days with limited sunlight. So I have a wonderful (and healthy!) recipe that will cheer you up with lots of bright colourful ingredients.
My Tune Poke Bowl is made with local tuna, healthy veggies, and a refreshing pineapple salsa. It will make you feel like you are on the lovely tropical beaches with just one bite!
Recipe in collaboration with Red Barn Market.
Buying the Right Fish for Poke Bowls
When making homemade Poke bowls, it is very important that you buy the freshest fish as possible. Look for sashimi-grade fish at your local grocer or fish monger. This fish has been caught an immediately frozen to kill any parasites or nasty bits that may cause illness.
You can often find sashimi-grade fish frozen in vacuum-sealed packages in the frozen fish section of grocery stores, and they are often specially labelled so that you know the fish is sushi grade. But when in doubt, make sure to ask!
For this recipe, I am using Albacore tuna, which very light in colour and mild in flavour. This is a cheaper alternative compared to ahi or yellowfin tuna, but also tasted delicious!
Easy Assembly & Build-Your-Own Bowl
This Hawaiian Poke Bowl comes together in three parts: the sushi rice, the marinated tuna, and the toppings. The rice and toppings can be prepared a day in advance and can be assembled whenever you need them. Of course, when making the tuna component, ensure that you eat it all on the same day.
You can add just about any ingredients to your Poke bowl, but I really enjoy this fresh pineapple salsa. It adds brightness and sweetness that goes with the tuna so well. I also love topping the bowls with sliced avocado, microgreens, edamame and sliced radish. Additional toppings can include cucumber, seaweed snacks, imitation crab, grated carrots and sliced purple cabbage.
This recipe is also great for picky eaters. Simply lay out all the toppings on a platter and your friends and family can assemble and customize their own Hawaiian Poke Bowls!
I hope that you enjoy this bright, refreshing and healthy recipe this winter!
Get the Recipe!
Hawaiian Poke Bowl
Ingredients
For the Tuna Poke:
- 450 g sashimi-grade tuna diced into 1-centimeter cubes
- 2 scallions white and green parts, finely chopped
- 2 tablespoons light soy sauce
- 1 tablespoon sriracha
- 1 tablespoon avocado oil or neutral vegetable oil
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger grated
- 1 teaspoon fresh garlic grated
- 1 teaspoon granulated white sugar
For the Rice & Seasoning Sauce:
- 1 cup sushi rice
- 1½ cups water
- ¼ cup rice vinegar
- 2 tablespoons granulated white sugar
- 1 tablespoon avocado oil or neutral vegetable oil
For the Soy Dressing:
- 1/3 cup light soy sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons granulated white sugar
- 1 teaspoon sesame oil
- 1 teaspoon white sesame seeds toasted
For the Pineapple Salsa:
- 2 cups pineapple diced into ½ centimeter cubes
- 2 tablespoon red onion finely chopped
- 1 tablespoon fresh cilantro finely chopped
- ½ teaspoon lime zest
- 2 tablespoons lime juice
For the Toppings:
- 2 avocados sliced into strips
- 1 cup microgreens
- 1 cup edamame
- ½ cup radish thinly sliced
- 4 teaspoons white sesame seeds toasted
- 4 teaspoons furikake or dried seaweed flakes
Instructions
- Begin by preparing the poke. Rinse the tuna under cold water and drain thoroughly. Add the tuna to a mixing bowl along with the scallions, soy sauce, sriracha, avocado oil, sesame oil, ginger, garlic and sugar. Mix to combine. Cover and place in the refrigerator to marinate for 1 hour.
- Next prepare the rice. Add 1 cup of sushi rice to a small pot and rinse under cold water until the water runs clear. Drain thoroughly. Add 1 ½ cups of water, cover with a lid, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cook fully covered for 15-20 minutes, or until the rice is tender and the water is absorbed. Note that 1 cup of dry sushi rice will expand to 2 cups of rice once cooked.
- While the rice is cooking, make the rice seasoning sauce. Add the rice wine vinegar, sugar and vegetable oil to a small pot and heat over medium-high heat. Stir until all the sugar is dissolved and the rice seasoning sauce is smooth. Remove from the heat and add to the cooked rice. Mix the rice and the seasoning sauce together until the seasoning sauce has absorbed into the rice. Set the rice aside to cool completely.
- Next, prepare the soy dressing. Add the soy sauce, rice wine vinegar and white sugar to a small pot and heat over medium-high heat. Stir until all the sugar is dissolved and the dressing is smooth. Remove from the heat and let cool for a few minutes before adding the sesame oil and sesame seeds. Set aside to cool completely.
- Next, prepare the pineapple salsa. Add the pineapple, red onion, lime zest, lime juice and cilantro to a mixing bowl. Mix to combine. Cover and place in the refrigerator until you are ready to assemble the poke bowls.
- To assemble these Hawaiian Poke Bowls, divide the rice among four bowls. Top each bowl with the tuna poke, pineapple salsa, avocado, microgreens, edamame, and radish.
- Drizzle the soy dressing over each of the bowls and garnish the tuna poke with white sesame seeds and furikake.
- Serve immediately and enjoy!
Notes
You can add whatever toppings you like to this Hawaiian Poke Bowl! Some other great toppings include sliced cucumbers, imitation crab meat, diced mango, grated carrots, pickled ginger and sliced purple cabbage.
