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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

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 minutes
Total Time 10 minutes
Servings 2 servings
Calories 593kcal

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 (1/4 onion, chopped)
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon 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

Instructions

  • Make the inamona by adding the macadamia nuts and salt to a small bowl and mixing them together.
    25 grams macadamia nuts, 1/4 teaspoon coarse salt
    Mixing macadamia nuts and sea salt to make inamona.
  • 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 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 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
    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 edamame and sprinkle the inamona on the tuna.
    Garnishing Poke Bowl with crunchy inamona.

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