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Hawaiian Poke Bowl
Created by: Howcan Team
Ingredients
- 1 lb sushi-grade ahi tuna, cubed
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1 tsp ginger, grated
- 2 cups cooked white rice
- 1/2 cup edamame, shelled
- 1/2 cup cucumber, diced
- 1/2 avocado, sliced
- 1/4 cup green onions, chopped
- 1 tbsp sesame seeds
- 1/4 cup seaweed salad (optional)
- 1/4 cup pickled ginger (optional)
Instructions
- In a medium bowl, combine 1/4 cup soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp sriracha, and 1 tsp grated ginger to make the marinade.
- Add the cubed ahi tuna to the marinade and gently toss to coat. Let it marinate in the refrigerator for 10 minutes.
- Divide the cooked white rice between two serving bowls.
- Top the rice with the marinated ahi tuna, edamame, diced cucumber, sliced avocado, and chopped green onions.
- Sprinkle each bowl with sesame seeds and add seaweed salad and pickled ginger if desired.
- Serve immediately and enjoy your delicious Hawaiian Poke Bowl!
The Hawaiian Poke Bowl has a rich history rooted in the culinary traditions of the indigenous people of Hawaii. The dish originated as a simple meal of seasoned cuts of raw fish, often tuna, marinated in soy sauce and sesame oil. Over time, it has evolved into a popular dish that reflects the diverse cultural influences in Hawaii. Renowned chefs like Sam Choy and Alan Wong have played a significant role in popularizing poke, incorporating their own unique twists and flavors. Today, the best poke bowls can be found in local Hawaiian restaurants, where the freshness of the fish and the balance of flavors are paramount. The key to a perfect poke bowl lies in using high-quality, fresh fish and a well-balanced marinade. While traditional poke features ahi tuna, variations with salmon, octopus, or tofu have also gained popularity. Whether enjoyed in a traditional bowl or as a trendy poke burrito, this dish continues to captivate food enthusiasts worldwide.
20 min
2
450 calories
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