Hawaiian Tuna Poke Bowl Recipe

Prepare tuna

Pat the tuna dry with paper towels. Trim any sinew and cut into 1/2-inch to 3/4-inch cubes for bite-sized poke pieces.

Make marinade

In a medium bowl combine 3 tbs low-sodium soy sauce, 1 tbs sesame oil, 1 tbs mirin, 1 tsp rice vinegar, 1 tsp honey, 1 tsp grated fresh ginger, 2 tbsp thinly sliced green onion, 1 tsp toasted sesame seeds and 1/4 tsp crushed red pepper flakes (optional). Whisk until honey dissolves and mixture is uniform.

Marinate tuna

Add the cubed tuna to the marinade and gently toss to coat. Cover and refrigerate for 10–20 minutes; do not marinate longer than 30 minutes so the texture stays fresh and not overly 'cooked' by the acids/salt.

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear. Drain and combine with 1.1 cups water in a rice cooker or small pot. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and rest covered for 10 minutes.

Season rice

While rice cooks, warm 2 tbs rice vinegar with 1 tsp sugar and 1/2 tsp salt just until dissolved. Transfer cooked rice to a wide bowl, gently fold in the seasoned vinegar with a rice paddle or spatula using cutting motions to avoid mashing. Fan the rice while folding to cool slightly and give glossy grains. Keep warm or at room temperature until assembling.

Prepare wakame and vegetables

If wakame is dried, reconstitute in cold water for 5–10 minutes, then drain and squeeze out excess water. Thinly slice the avocado and cucumber and set aside. Arrange 2 cups mixed salad greens in the serving bowls.

Finish tuna and assemble bowl

Remove marinated tuna from fridge and give a final gentle toss. Place about 3/4 to 1 cup seasoned sushi rice into each bowl (this recipe yields roughly 2 servings). Top rice with a generous portion of marinated tuna (about half the tuna per bowl if making two). Arrange salad greens, wakame, pickled ginger (about 1 tbsp per bowl), avocado slices, and cucumber beside the tuna.

Add garnishes

Dot each bowl with 1 tbsp tobiko, a small smear or dollop (about 1 tsp) of wasabi on the side, and 1 tsp furikake if using. Drizzle spicy mayo over the tuna or serve on the side. Squeeze lime or lemon wedge over the bowl to taste.

Serve

Serve immediately so the tuna stays fresh. Provide extra soy sauce, wasabi, and pickled ginger at the table.

If you prefer a creamier dressing, mix 2 tbsp mayonnaise with 1 tsp sriracha and drizzle over the tuna. For a crunch element, sprinkle toasted macadamia nuts or crispy tempura flakes at the end.