Best Hawaiian Poke Bowl Recipes
EASY HAWAIIAN POKE BOWL WITH SPICY AIOLI
This Hawaiian Poke Bowl recipe is like a deconstructed sushi roll in a bowl, with rice, fish, and a variety of delicious toppings and sauces!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dinner Ideas
Time 35m
Number Of Ingredients 20
Steps:
- First cook the rice in a rice cooker. Keep warm while you prepare the sesame vinaigrette, spicy aioli, and remaining bowl ingredients.
- for the sesame vinaigrette: Place soy sauce, rice vinegar, olive oil, sesame oil, honey, and lime juice in a container with a tight fitting lid. I like to use a mason jar with these lids. With lid on, shake vigorously to combine. Place in refrigerator until ready to serve. Shake vigorously before using.
- for the spicy aioli: Whisk together mayonnaise and Sriracha. Refrigerate in a covered container until ready to serve.
- To assemble the bowls: Divide fresh greens amongst four large individual bowls. Then divide and layer in the warm rice, followed by cucumber, seaweed salad, edamame, pineapple, pickled ginger, avocado, salmon, fried onion, sesame seeds, and green onion. Top with sesame vinaigrette and spicy aioli. Of course, all of these items are optional and you can choose whatever you like!
Nutrition Facts : Calories 865 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 50 grams fat, Fiber 9 grams fiber, Protein 31 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1525 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 39 grams unsaturated fat
HAWAIIAN AHI POKE
Provided by Food Network
Categories appetizer
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
HAWAIIN POKE BOWL
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
Categories Main Course
Time 30m
Number Of Ingredients 19
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
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
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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