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Hawaiian Poke Bowl beautifully plated in a white bowl with glossy soy-marinated ahi tuna, avocado slices, edamame, cucumber, pickled ginger, sriracha mayo drizzle, and sesame seeds on sushi rice

Hawaiian Poke Bowl

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 bowls
Calories 480 kcal

Equipment

  • Medium saucepan with lid
  • Sharp chef's knife
  • Cutting board
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Squeeze bottle or zip-top bag
  • Rice paddle or wooden spoon

Ingredients
  

For the Sushi Rice

  • 2 cups sushi rice short-grain Japanese rice
  • 2.5 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt

For the Ahi Tuna Marinade

  • 1 lb sushi-grade ahi tuna cut into 3/4-inch cubes
  • 3 tbsp soy sauce or tamari for gluten-free
  • 1.5 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tsp fresh ginger finely grated
  • 1 clove garlic finely grated
  • 2 tsp sesame seeds plus more for topping
  • 2 green onions thinly sliced

For the Sriracha Mayo

  • 3 tbsp Japanese mayonnaise Kewpie preferred
  • 1.5 tbsp sriracha adjust to taste
  • 1 tsp lime juice freshly squeezed

Bowl Toppings

  • 2 ripe avocados sliced or cubed
  • 1 cup shelled edamame thawed if frozen
  • 1 English cucumber thinly sliced or diced
  • 0.5 cup shredded carrots
  • 0.25 cup pickled ginger store-bought
  • 0.25 cup tobiko or masago flying fish roe, optional
  • 2 tbsp crispy shallots optional but highly recommended
  • 1 tbsp furikake optional Japanese seasoning blend
  • 1 sheet nori cut into thin strips, optional
  • 1 tbsp sesame seeds for garnish

Instructions
 

Cook the Sushi Rice

  • Rinse the sushi rice under cold water until the water runs clear — this removes excess starch and prevents the rice from becoming gluey. Place rinsed rice and 2.5 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest simmer, cover, and cook for 18 minutes. Remove from heat and let steam, covered, for 10 minutes.
  • While the rice is steaming, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer the cooked rice to a large bowl and gently fold in the seasoning mixture using a rice paddle or wooden spoon, fanning to cool the rice slightly. The finished rice should be glossy, sticky, and lightly seasoned. Cover with a damp towel and set aside.

Marinate the Tuna

  • Pat the ahi tuna dry with paper towels. Using a sharp knife, cut the tuna into even 3/4-inch cubes — uniform size ensures every piece marinates evenly and looks beautiful in the bowl.
  • In a medium bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, and grated garlic until fully combined. Add the tuna cubes and gently toss to coat every piece. Stir in the sliced green onions and sesame seeds. Cover and refrigerate for 10 to 30 minutes — no longer or the acid will begin to break down the fish's texture.

Make the Sriracha Mayo

  • In a small bowl, whisk together Kewpie mayonnaise, sriracha, and lime juice until smooth and fully combined. Taste and adjust the sriracha level to your heat preference. Transfer to a squeeze bottle or a small zip-top bag with the corner snipped for easy drizzling.

Assemble the Poke Bowls

  • Divide the warm sushi rice evenly among four serving bowls, using about 3/4 cup per bowl. Pack it slightly to create a stable base.
  • Arrange the marinated tuna over one section of the rice. Fan the avocado slices beside the tuna, and nestle the edamame, cucumber, shredded carrots, and pickled ginger in separate sections around the bowl — presentation matters here, and grouping each topping individually creates a stunning visual.
  • Scatter tobiko over the tuna if using, then add crispy shallots and nori strips. Drizzle the sriracha mayo generously over the entire bowl. Finish with a sprinkle of sesame seeds and furikake. Serve immediately while the rice is still warm.

Notes

Storage: Store components separately in airtight containers in the refrigerator. Marinated tuna is best consumed within 24 hours and should not be re-frozen. Cooked rice keeps for up to 3 days — reheat with a splash of water in the microwave. Assembled bowls can be stored overnight but cucumber and avocado will soften. For a gluten-free version, use tamari in place of soy sauce and ensure all other condiments are certified GF. Spice level: Increase sriracha in the mayo or add a teaspoon of gochugaru to the marinade for a spicier bowl.

Nutrition

Calories: 480kcalCarbohydrates: 48gProtein: 34gFat: 16gSodium: 890mgFiber: 6gSugar: 5g
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