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

Poke Bowl* ** Recipe

Name: Kona Grill - Tampas Poke Bowl* ** Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 oz sushi-grade tuna, diced; 8 oz sushi-grade salmon, diced; 8 oz cooked shrimp, peeled, chopped; 2 cups sushi rice (cooked); 4 cups field greens (mixed lettuce/arugula/spinach); 3 tbsp green onions (scallions), thinly sliced; 1 each ripe avocado, sliced or diced; 1 each cucumber, thinly sliced or half-moon; 3 oz seaweed salad (wakame), drained; 2 tbsp macadamia nuts, roughly chopped; 1 tsp toasted sesame seeds; 3 tbsp soy sauce or tamari; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp honey or brown sugar; 1 tsp Sriracha or chili paste; 1 tsp grated fresh ginger; 1 tsp minced garlic; 2 tbsp optional: mayo (for creamy version); 2 each lime wedges; 1 tsp furikake (optional); 0.25 tsp sea salt; 0.125 tsp black pepper

Inspired by Kona Grill - Tampa

Time30m

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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Protein (choose one or combo)

8 oz sushi-grade tuna, diced

8 oz sushi-grade salmon, diced

8 oz cooked shrimp, peeled, chopped

Base

2 cups sushi rice (cooked)

4 cups field greens (mixed lettuce/arugula/spinach)

Veggies & Garnishes

3 tbsp green onions (scallions), thinly sliced

1 each ripe avocado, sliced or diced

1 each cucumber, thinly sliced or half-moon

3 oz seaweed salad (wakame), drained

2 tbsp macadamia nuts, roughly chopped

1 tsp toasted sesame seeds

Hawaiian Poke Sauce

3 tbsp soy sauce or tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp honey or brown sugar

1 tsp Sriracha or chili paste

1 tsp grated fresh ginger

1 tsp minced garlic

2 tbsp optional: mayo (for creamy version)

Finishing & Optional

2 each Lime wedges

1 tsp furikake (optional)

1/4 tsp sea salt

1/8 tsp black pepper

Method

Prepare rice or greens base

Cook and season sushi rice (if using)

If using sushi rice, cook 1 cup uncooked sushi rice according to package (makes ~2 cups cooked). While rice is warm, fold in 1 tablespoon rice vinegar, 1/2 teaspoon sugar and a pinch of salt. Spread to cool slightly before assembling. If using field greens, wash and dry greens thoroughly and set aside.

Portion the base into bowls: about 1 to 1 1/2 cups cooked sushi rice per bowl or 2 cups field greens per bowl.

Prepare protein

Choose your protein: tuna, salmon, shrimp, or a combo. For raw fish, ensure it's sushi-grade. Pat the fish or shrimp dry with paper towel and cut into bite-sized 3/4-inch cubes (for shrimp, chop into bite pieces if large).

Place the diced protein in a bowl and lightly season with 1/8 tsp sea salt and a pinch of black pepper. Set aside while you make the poke sauce.

Make Hawaiian poke sauce

In a small bowl whisk together 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey (or brown sugar), 1 tsp Sriracha (more or less to taste), 1 tsp grated ginger and 1 tsp minced garlic. If you prefer a creamy poke, whisk in 2 tbsp mayo to make a creamy-spicy variation.

Taste and adjust: add more soy for saltiness, Sriracha for heat, or a splash of lime juice for brightness.

Pour 2 to 3 tablespoons of sauce over the diced protein and gently toss to coat. Let marinate 5–10 minutes at room temperature (or up to 30 minutes refrigerated). Reserve extra sauce for drizzling if desired.

Prepare vegetables and garnishes

Slice the avocado and cucumber. Thinly slice the green onions. Chop macadamia nuts roughly. Drain the seaweed salad well and pat lightly to remove excess liquid.

Toast sesame seeds in a small dry skillet over medium heat for 1 minute until fragrant (optional).

Assemble the poke bowls

Divide the base between bowls (rice or greens). For a mixed base, place rice on one side and greens on the other.

Top each bowl with 4 oz marinated protein (or a combo portion totaling 8 oz), arranging it in a neat mound or scattered across the bowl.

Add avocado slices, cucumber, seaweed salad (about 3 oz), and sprinkle sliced green onions and chopped macadamia nuts over the top.

Drizzle reserved poke sauce over the bowl (about 1–2 tsp per bowl) and finish with toasted sesame seeds, a squeeze of lime, and optional furikake.

Finish and serve

Taste and adjust seasoning. Serve immediately. Store any leftover marinated fish in an airtight container in the refrigerator and consume within 24 hours; keep components separate if possible to maintain texture.