Poke Bowl Recipe
ahi, tempura shrimp, sriracha, avocado, pickled red onion, cucumber & wakame salad, ogo, Hawaiian poke & eel sauces, kukui nut, sesame, green onions, sushi rice
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Ingredients
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Sushi Rice
Poke Bowl Ingredients
Method
Prepare Sushi Rice
- 1
Rinse and Cook the Rice
Rinse sushi rice under cold water until the water runs clear. Combine with 2.5 cups of water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- 2
Season the Rice
Once cooked, transfer rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the rice and gently fold to combine. Let cool to room temperature.
Prepare Poke Bowl Ingredients
- 3
Prepare Ahi Tuna
Cut ahi tuna into bite-sized cubes and set aside in a bowl. Drizzle with Hawaiian poke sauce and mix gently.
- 4
Cook Tempura Shrimp
Follow the package instructions to prepare tempura shrimp until crispy and golden. Set aside.
- 5
- 6
Prepare Pickled Red Onion
If not already prepared, soak thinly sliced red onion in vinegar for at least 30 minutes.
- 7
Prepare Wakame Salad
If using dried wakame, soak it in warm water for 10 minutes, then drain and squeeze excess water out.
- 8
Garnish with Kukui Nut and Green Onions
Chop kukui nuts and green onions finely for garnish.
Assemble the Poke Bowl
- 9
- 10
Finish with Sauces
Drizzle sriracha, eel sauce, and sprinkle sesame seeds and kukui nuts on top. Add chopped green onions for garnish.
- 11
Serve
Serve the poke bowl immediately and enjoy!
