Hawaiian Pokè Bowl



1 sushi grade ahi tuna, cut into 3/4 -inch cubes

2 tbspsoy sauce (sub. Tamari for wheat free option)

1tsp rice vinegar

1 tspsesame oil

1 tsp chili oil

1 tsp grated ginger

3/4teaspoon crushed red pepper flakes 

1/3cup sliced green onions (scallion) 

1teaspoon black sesame seeds 

2cups black rice, cooked 


 In a medium-sized bowl combine soy sauce, rice vinegar, sesame oil, chili oil, ginger, crushed red pepper flakes, green onions and sesame seeds. 

Add tuna cubes to mixture and coat evenly

Serve immediately or store in refrigerator for up to 2 hours before serving.

Add cooked rice, poke and desired toppings to each bowl.

Garnish with lemongrass


Toppings used: Avocado, shaved carrots, tomatoes and a dollop of spicy chipotle mayo


Vegan or Vegetarian Option

  • Substitute tofu for the tuna; to make tofu flavorful, marinate in mixture for 45 minutes before serving.

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