A fresh bowl of local ingredients, specially prepared for gluten-free diets.

Gluten-Free Poke Bowl

A delicious blend of organic vegetables and vegan protein options.

Vegan Poke Bowl

A vibrant salad made with seasonal produce from local farmers' markets.

Seasonal Salad

Fresh, local Hawaiian Ahi served with traditional seasonings.

Hawaiian Ahi Poke

Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Cook the Sushi Rice

While the rice is cooking, cut the fresh tuna or salmon into bite-sized cubes. In a bowl, mix the soy sauce, sesame oil, and chopped green onion. Add the cubed fish and toss to coat. Let it marinate for about 10 minutes.

Prepare the Fish

In a bowl, place a serving of the cooked sushi rice as the base. Top with the marinated fish, diced cucumber, sliced avocado, and seaweed salad. Add pickled ginger and a sprinkle of sesame seeds.

Assemble the Poke Bowl

Drizzle with additional soy sauce or sesame oil if desired. Add Sriracha sauce to taste for a spicy kick.

Add Flavor

Serve the poke bowl immediately, enjoying the fresh flavors and textures.

Serve

Sushi rice

Water

Fresh tuna or salmon (sashimi-grade)

Soy sauce (gluten-free)

Sesame oil

Green onion, chopped

Cucumber, diced

Avocado, sliced

Seaweed salad

Pickled ginger

Sesame seeds

Sriracha sauce

Rinse the brown rice under cold water. Cook according to package instructions until tender. Set aside to cool.

Cook the Rice

Press the firm tofu to remove excess moisture, then cut it into cubes. Heat olive oil in a skillet over medium heat and add the tofu. Season with salt and black pepper, and sauté until golden brown on all sides, about 8-10 minutes.

Prepare the Tofu

Julienne the cucumber and carrot. Thinly slice the red cabbage, avocado, and green onions.

Chop the Vegetables

In a bowl, start with a base of brown rice. Top with sautéed tofu, cucumber, carrot, red cabbage, avocado, and green onions.

Assemble the Bowl

Drizzle soy sauce and rice vinegar over the bowl. Sprinkle sesame seeds on top and serve immediately.

Add Sauce and Garnish

Brown rice

Firm tofu

Cucumber

Carrot

Red cabbage

Avocado

Green onions

Soy sauce (or tamari for gluten-free)

Rice vinegar

Olive oil

Salt

Black pepper

Wash and dry the mixed greens thoroughly. Slice the cherry tomatoes in half, the cucumber into thin rounds, and the radishes into thin slices. Grate the carrot and dice the avocado.

Prepare the Ingredients

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, carrot, and avocado.

Combine the Salad

Sprinkle the feta cheese over the salad mixture.

Add Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Serve the salad immediately as a refreshing side dish or a light main course.

Mixed Greens

Cherry Tomatoes

Radishes

Feta Cheese

Olive Oil

Balsamic Vinegar

Black Pepper

In a mixing bowl, combine the diced Ahi tuna with soy sauce, sesame oil, sea salt, red chili flakes, and grated ginger. Mix gently to combine all ingredients evenly.

Prepare the Ahi

Fold in the chopped green onions and mix again to incorporate.

Add Green Onions

If using, add the chopped macadamia nuts and nori strips to the mixture. Gently toss to combine.

Incorporate Nori and Nuts

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Serve the poke in bowls and enjoy fresh, garnishing with additional green onions or nori if desired.

Gluten-free Poke Bowl

Vegan Poke Bowl

Seasonal Salad

Hawaiian Ahi Poke