The original Hawaiian poke of marinated raw tuna predates the arrival of Europeans to Hawaii, when native fishermen cut up freshly caught fish and dressed it with sea salt, limu (local seaweed), and kukui nuts. The modern version with sushi rice reflects the strong Japanese influence in Hawaii since the cane plantations of the 19th century. Mango and macadamias are contributions of the tropical abundance of the islands.
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Hawaiian Poke Bowl
Hawaiian Poke Bowl from the United States: traditional step-by-step recipe, with chef tips and clear times.
- USA
- MAIN COURSES
- High protein
- High fiber
- easy
- frutos secos
20 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 470 kcal
- Protein 34 g
- Fiber 5 g
- Carbohydrates 44 g
- Fat 18 g
- Sodium 640 mg
Story behind the dish
Preparation
Hawaiian Poke Bowl is a US preparation with easy difficulty. Reserve about 40 minutes in total (20 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of fresh red tuna for sashimi.
- Have ready: 200 g of cooked sushi rice.
- Have ready: 1 ripe mango, cubed.
- Have ready: 1 sliced avocado.
- Have ready: 100 g cucumber, thinly sliced.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the tuna into 2 cm cubes and marinate with soy.
Cut the tuna into 2 cm cubes and marinate with soy, sesame oil and a touch of wasabi for 10 minutes in the cold. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Cook sushi rice and season it with rice vinegar
Cook the sushi rice and season it with rice vinegar, let it cool.
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Rehydrate the wakame seaweed in cold water for 5 minutes and drain well.
Rehydrate the wakame seaweed in cold water for 5 minutes and drain well.
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Assemble the bowls with rice as a base
Assemble the bowls with rice as a base, place the marinated tuna in the center surrounded by mango, avocado, cucumber and wakame. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Distribute the red onion rings and the chopped macadamias over…
Distribute the red onion rings and chopped macadamias on top.
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Finish with black sesame
Finish with black sesame, chopped chives and the remaining marinade as a dressing. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with marinated cooked octopus.
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