Poke Bowl

This easy homemade Poke Bowl recipe makes a restaurant-worthy one-bowl meal topped with ahi tuna marinated with soy sauce, toasted sesame oil, and a colorful rainbow of veggies that provide a fun spread of textures and tastes.

Course Entree

Cuisine American

Keyword hawaiian

Level Beginner

Main Ingredient Fish

Diet Dairy-Free, Pescatarian

Prep Time 10

Total Time 10

Servings 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 macadamia nuts and salt to a small bowl and mixing them together.
25 grams macadamia nuts, ¼ teaspoon coarse salt
Add the tuna, chopped onions, soy sauce, toasted sesame oil, sugar, and 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
To assemble the Poke Bowls, line your vegetables up on the back half of two bowls of rice.
75 grams shelled edamame, 60 grams watermelon radish, 40 grams lettuce, 40 grams daikon sprouts, 2 servings cooked rice
Spoon the Poke onto the front half of the rice along with some of the sauce.
Garnish with edamame and sprinkle the inamona on the tuna.

Video

Nutrition