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Restaurants›Kona Grill - Huntsville›Poke Bowl* ** Recipe

Poke Bowl* ** Recipe

Name: Kona Grill - Huntsvilles Poke Bowl* ** Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 cups sushi rice (cooked); 2 tbs rice vinegar seasoning (for rice) or lemon juice (for greens); 6 oz ahi tuna, sashimi-grade, small cubes; 6 oz salmon, sashimi-grade, small cubes; 6 oz cooked shrimp, peeled, halved if large; 3 tbs soy sauce; 1 tsp sesame oil; 2 tbs Hawaiian poke sauce (sweet-spicy) or substitute; 1 tsp sriracha (optional, for heat); 2 tb s green onion, thinly sliced; 1 tsp toasted sesame seeds; 2 cups field greens (if chosen instead of rice); 1 each avocado, sliced or cubed; 0.5 cups seaweed salad (wakame), chilled; 0.5 cups cucumber, thinly sliced or matchsticks; 2 tbs macadamia nuts, roughly chopped; 1 tb s green onion, thinly sliced (for garnish); 2 tbs pickled ginger; 0.25 tsp wasabi (optional); 1 tbs extra Hawaiian poke sauce (to serve); 1 tbs nori strips or furikake (optional)

Inspired by Kona Grill - Huntsville

Time25m

Serves2

choice of: tuna, salmon, shrimp, or combo + sushi rice or field greens green onion, avocado, seaweed salad, cucumber, macadamia nuts, hawaiian poke sauce

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Ingredients

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Base

2 cups sushi rice (cooked)

2 tbs rice vinegar seasoning (for rice) or lemon juice (for greens)

Protein (choose one or combination)

6 oz ahi tuna, sashimi-grade, small cubes

6 oz salmon, sashimi-grade, small cubes

6 oz cooked shrimp, peeled, halved if large

Marinade / Hawaiian poke sauce

3 tbs Aged soy sauce

1 tsp Toasted sesame oil

2 tbs Hawaiian poke sauce (sweet-spicy) or substitute

1 tsp sriracha (optional, for heat)

2 tb s green onion, thinly sliced

1 tsp toasted sesame seeds

Toppings / Vegetables

2 cups field greens (if chosen instead of rice)

1 each avocado, sliced or cubed

1/2 cups seaweed salad (wakame), chilled

1/2 cups cucumber, thinly sliced or matchsticks

2 tbs macadamia nuts, roughly chopped

1 tb s green onion, thinly sliced (for garnish)

Finish & optional condiments

2 tbs pickled ginger

1/4 tsp wasabi (optional)

1 tbs extra Hawaiian poke sauce (to serve)

1 tbs nori strips or furikake (optional)

Method

Base

Prepare rice or greens

If using sushi rice: warm 2 cups cooked sushi rice to room temperature, then gently fold in 2 tablespoons rice vinegar seasoning until evenly combined; set aside in a shallow bowl. If using field greens: toss 2 cups greens with 2 tablespoons lemon juice or rice vinegar and a pinch of salt; distribute in the bowl and skip rice step.

Protein (choose one or combination)

Cut and portion protein

Pat chosen proteins dry with paper towel. If using raw tuna or salmon: cut into approximately 1/2-inch cubes, total about 6 oz each type you choose. If using shrimp: ensure cooked, peeled and halved if large, about 6 oz.

Marinate protein

In a mixing bowl combine 3 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons Hawaiian poke sauce (or substitute), 1 teaspoon sriracha (optional), 1 tablespoon thinly sliced green onion, and 1 teaspoon toasted sesame seeds. Add the cubed fish or shrimp and gently toss to coat. Marinate 5–10 minutes in the refrigerator (no more than 15 minutes for raw fish).

Toppings / Vegetables

Prepare toppings

Slice or cube 1 avocado and thinly slice 1/2 cup cucumber. Roughly chop 2 tablespoons macadamia nuts. Drain and portion 1/2 cup seaweed salad. Thinly slice additional green onion for garnish.

Assembly

Divide the prepared sushi rice or dressed field greens between two bowls (recipe yields 2 servings).

Place marinated protein on top of the base in a central mound or arranged sections if serving a combo. Use approximately 6 oz protein per bowl (if making a single-protein bowl) or split combined proteins to total ~6–8 oz per bowl.

Arrange avocado, seaweed salad, cucumber, and a sprinkle of chopped macadamia nuts around the protein. Add pickled ginger and optional wasabi to the side.

Drizzle an extra tablespoon of Hawaiian poke sauce over each bowl and sprinkle with additional green onion, toasted sesame seeds and optional furikake or nori strips.

Finish

Serve immediately. For raw fish bowls, consume within 30 minutes of marinating for best texture. Leftovers: store components separately in the refrigerator up to 24 hours; do not store mixed with avocado for long to avoid browning.