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Updated: Oct 8
Discover this traditional Hawaiian dish made of marinated tuna and served with brown rice, fresh vegetables, and a spicy Sriracha Aioli!
Prep time: 20 minutes
Cooking time: 5 to 20 minutes
Serves: 2 to 4 people
Gluten/dairy free and Pesco-vegetarian
Poke, the traditional Hawaiian tuna dish.... made with either fish, squid, or crab, it is simple, flavorful, and fresh favorite in the islands.
This is my version of a Poke Bowl. I kept it simple, tasty, spicy... and as healthy as possible. The best thing about it is the no need to cook any of the main ingredients... well, aside from the rice.
Serving such fresh ingredients helps to maintain their integrity by avoiding the addition of chemicals and preservatives to the recipe. A good Poke should always be made with fresh ingredients and taste as so.
I am a fan of fresh seafood and it can't get more fresh than this. Very strong flavors are balanced to enhance the seafood without overpowering it. It's all about balance. In the end, the seafood has to be the star of the show.
You can find lots of Poke shops in the Hawaiian Islands. Each one will have a different recipes for Poke. You can even find it at grocery stores! Here in the mainland, we have deli shops that specialize in various cured meats and cheeses. In Hawaii, you find entire shops that only serve and provide customers with many variations of Poke: bowls, nachos, tostadas, tacos, sliders, Musibi, and so much more. In Hawaii, Poke is King!
Poke’s come a long way from its origins in pre-contact times, when ancient Hawaiians feasted on freshly caught fish massaged with sea salt, seaweed and crushed inamona or kukui nuts. Today poke shops are popping up from Los Angeles to Kansas City to New York. But what of poke in the Islands? Where has poke’s path taken this iconic dish?
Poke’s evolution has been fairly straightforward: changes mirror the tastes of new arrivals. When ships from the West Coast dropped anchor in local ports, sailors traded salmon for salt. Waves of immigrants from China and Japan introduced soy sauce and sesame oil. Just as each group has added its dishes to Hawaii’s culinary melting pot, selections of poke have multiplied. Visit any poke counter today and you’ll find not just ahi limu (seaweed) and spicy ahi poke, but kimchee shrimp, furikake salmon, miso tako (octopus), pipikaula (dried beef) and even bacalao poke made with Portuguese dried salt cod.
This is a Pesco-Vegetarian dish.
What is the flavor profile of this dish?
Sharp, sweet, savory, fresh, and spicy.
What ingredients will I need to make Poke?
For this Poke you will need Mahi Mahi Tuna or Yellowfin Tuna, gluten free soy sauce, rice vinegar, honey, sesame oil and seeds, and green onions.
For the Poke bowl you will need brown or white rice, edamame, red onions, green onions, radishes, cucumbers, sesame seeds, and peppers.
For the spicy sauce you will need sriracha, mayonnaise, lemons.
What else will I need to make this dish?
A medium size non-reactive mixing bowl, a small non-reactive mixing bowl, a wooden spoon, a cutting board, a knife, and serving bowls.
Can I make substitutions?
Yes... you can make many substitutions.
Instead of tuna, you can use salmon or cod.
Instead of fish, you could use crab or squid.
Instead of the vegetables listed, you can add whatever you want.
Instead of Sriracha, you can use whatever hot sauce you want.
Instead of animal protein, you can use tofu or watermelon.
Can I make some additions?
Yes. You can add avocado, seaweed, shredded red cabbage, salmon roe, etc...
The sky is the limit! Make a little poke bar with multiple fixings and let everyone choose what the want.
Can I make this dish Vegetarian or vegan?
Yes. Instead of animal products, you can use tofu or watermelon.
I can't have or don't like spicy food, can I skip the sauce?
Yes. Feel free to do what's best for you and your tastebuds!
Can I only serve poke in other ways?
Yes. You can serve it with lettuce and make lettuce wraps. That will help keeping calories down.
Can I refrigerate Poke?
After making it, I suggest you consume within 24 hours to keep it fresh.
1 to 1.5 pounds of Mahi Mahi or Yellowfin Tuna
2 tablespoons of Tamari Gluten Free Soy Sauce
1 tablespoon of Rice Vinegar
1/8 teaspoon of Sesame Oil
1 tablespoon of honey
6 to 8 green onions
1 cup of edamame
1 small cucumber
1 small red onion
2 peppers (Thai peppers, jalapeño peppers, or sweet peppers)
4 to 6 teaspoons of Sriracha
4 tablespoons of mayonnaise
Step 1: Make the Poke
With a sharp knife, cut the tuna into small cubes. Place it in a non-reactive bowl.
Add the soy sauce, rice vinegar, sesame oil, honey, 1 teaspoon of sesame seeds, and 3 chopped green onions.
Using a wooden spoon, gently mix all ingredients together. Cover, and place in the fridge while you prepare the rice and vegetables.
Step 2: Make the Rice
Prepare the rice as instructed in the packaging.
Make as much as need it.
Step 3: Prep the Vegetables
Julianne the red onions.
Slice the green onions on an angle.
Peel and cut the cucumber and radishes.
Prepare the edamame as instructed by the packaging.
Step 4: Make the Spicy Sauce
In a small non-reactive mixing bowl add the sriracha, mayonnaise, and the juice of a lemon.
Step 5: Putting it all Together
Place rice in the bowl and top with the Poke and vegetables.
Drizzle the spicy sauce over it.
Printable PDF Recipe File below: