Name: Amara Restaurant & Bar Koh Phangans Hawaiian Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 1 lb sushi-grade ahi tuna (1/2-inch cubes); 1 cup short-grain sushi rice (uncooked); 1.25 cups water (for cooking rice); 2 tbs rice vinegar; 1 tsp granulated sugar; 1 tsp kosher salt; 3 tbs soy sauce (or tamari); 1 tsp sesame oil; 1 tbs toasted sesame seeds; 2 tbsp green onions (scallions), thinly sliced; 0.25 cup sweet onion (or yellow onion), very thinly sliced; 2 tbsp macadamia nuts, roughly chopped (optional); 0.5 cup fresh pineapple, small dice; 0.5 cup cucumber, seeded and thin half-moons; 1 each avocado, sliced; 2 tbsp pickled ginger (gari); 1 tsp furikake (seaweed rice seasoning); 2 tbsp Sriracha mayonnaise (optional); 1 each lime, cut into wedges

Method

Poke-style Hawaiian Bowl

Cook rice

Rinse the short-grain rice in cold water until the rinse runs mostly clear (2–3 changes). Combine rinsed rice and 1.25 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to the lowest heat, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, combine rice vinegar, sugar, and 1/4 teaspoon kosher salt in a small bowl and stir until sugar dissolves. Fluff rice with a fork, gently fold in the vinegar mixture, then let cool to warm (not hot).

Prepare tuna

Pat the ahi tuna dry with paper towel and cut into 1/2-inch cubes if not already cut. In a bowl combine 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon toasted sesame seeds, half the sliced green onions (reserve remaining for garnish), and the thinly sliced sweet onion. Add the cubed tuna and toss gently to coat. Let marinate 5–10 minutes in the refrigerator while you prepare toppings.

Prepare toppings

While tuna marinates, toss the diced pineapple lightly with a squeeze of lime (about 1 teaspoon) to brighten. Slice the avocado just before assembly and toss the cucumber with a pinch of salt and the remaining green onion. If using macadamia nuts, roughly chop and toast in a dry skillet over medium heat 2–3 minutes until fragrant; cool.

Assemble bowls

Divide the seasoned rice between two bowls (or one large bowl for 2–3). Arrange marinated ahi tuna on top of rice in one section. Add pineapple, cucumber, avocado slices, pickled ginger, and toasted macadamia nuts in separate sections to create a colorful bowl.

Finish and serve

Drizzle Sriracha mayo over the tuna and avocado if using (or serve on the side). Sprinkle furikake over the rice and a little extra toasted sesame seeds. Serve with lime wedges on the side for squeezing. Taste and add additional soy sauce or sesame oil if desired.

Safety note

Because this recipe uses raw fish, be sure to buy sushi-grade tuna from a reputable source and keep it well chilled. Consume within 24 hours of purchase.