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This easy homemade poke bowl is topped with Shoyu Poke and various colorful vegetables and comes together in about 10 minutes.
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Poke Bowl

Velvety cubes of shoyu-marinated ahi tuna with crisp vegetables and a crunchy macadamia topping make this homemade poke bowl irresistible. It only takes about 10 minutes to assemble, and the extra dressing seasons every bite of the rice underneath.
Course Entree
Cuisine American
Keyword hawaiian
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Pescatarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 593kcal
Author Marc Matsumoto

Ingredients

For Inamona

  • 25 grams macadamia nuts (chopped)
  • ¼ teaspoon coarse salt (to taste)

For Ahi Poke

  • 325 grams tuna (cut into cubes)
  • 50 grams sweet onion (¼ onion, chopped)
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon evaporated cane sugar
  • 2 teaspoons toasted sesame seeds

For Poke Bowl

  • 75 grams shelled edamame
  • 60 grams watermelon radish (sliced)
  • 40 grams lettuce
  • 40 grams daikon sprouts (roots trimmed off)
  • 2 servings cooked rice
Grams + US Cups - US Standard

Instructions

  • Make the inamona by adding the 25 grams macadamia nuts and ¼ teaspoon coarse salt to a small bowl and mixing them together.
    25 grams macadamia nuts, ¼ teaspoon coarse salt
    Mixing macadamia nuts and sea salt to make inamona.
  • Add the 325 grams tuna, chopped 50 grams sweet onion, 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon evaporated cane sugar, and 2 teaspoons toasted sesame seeds in a large bowl and stir together. It's best to let this marinate for 15 minutes, but you can also serve it immediately.
    325 grams tuna, 50 grams sweet onion, 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon evaporated cane sugar, 2 teaspoons toasted sesame seeds
    Mixing the tuna with the onions, soy sauce, sesame oil, sugar, and sesame seeds to make the Shoyu Poke.
  • To assemble the Poke Bowls, line your 60 grams watermelon radish, 40 grams lettuce, and 40 grams daikon sprouts up on the back half of 2 servings cooked rice.
    75 grams shelled edamame, 60 grams watermelon radish, 40 grams lettuce, 40 grams daikon sprouts, 2 servings cooked rice
    Layering vegetables on a bowl of cooked rice.
  • Spoon the Poke onto the front half of the rice along with some of the sauce.
    Spooning Poke onto rice bowl.
  • Garnish with 75 grams shelled edamame and sprinkle the inamona on the tuna.
    Garnishing Poke Bowl with crunchy inamona.

Video

Nutrition

Calories: 593kcal | Carbohydrates: 57g | Protein: 45g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 2246mg | Potassium: 752mg | Fiber: 4g | Sugar: 6g | Vitamin A: 274IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 8mg