Hawaiian tuna Poke Bowl Recipe
Hawaiian tuna Poke Bowl
Flavors of Hawaii
Total time: 15 to 30 minutes

Prep. time: 20-25 minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

The Poke Bowl is the latest favorite for healthy food lovers.

What is the Poke Bowl?
Originally, the Poke bowl, to pronounce "Pokai" is a traditional Hawaiian dish. Poke, in Hawaiian, means "cut", referring to fish and other ingredients that must be cut into small pieces. Originally, this dish was invented by fishermen to get rid of the unsold fish cuts and offer them at low cost as a snack, incorporating the Japanese and Korean influences that are very present on these islands. There are many versions, but tuna and octopus are the most popular and the most authentic.

The recipe is very simple:
In the original recipe, we find raw bluefin tuna marinated in soy sauce. To accompany the fish, add sliced ​​avocado, seaweed, cashew or macadamia nuts, thin sliced ​​onions, fresh mango or pineapple pieces, ginger and rice, all served in a bowl of course. To give it even more taste, we embellished it with lime pickles.

Foodies appreciate the "healthy" and detox benefits of this dish. The food it contains is healthy and very low in calories. Rice provides a good source of energy, raw fish and avocado are both a good source of omega 3 and ginger is also a good antiseptic.

Tuna side, ask your fishmonger and specify that you want to eat it raw.

For 4 servings

Lime pickles
- 1/2 limes , thinly sliced
- 4 Tbsp. white vinegar
- 3 Tbsp. honey

Poke Bowl
- 300 g sashimi grade tuna, cubed
- 1 Tbsp. green onion, finely chopped
- 1/2 tsp. salt
- 1 Tsp. sesame seeds, roasted
- 250 ml / 1 cup pineapple or mango, cut in small bites
- 2 small avocados
- ginge, freshly grated

- 800 g USA Medium Grain Brown rice , cooked
- 1 Tsp. sesame seeds, roasted
- 1 Tbsp. rice vinegar

- 500 ml / 2 cups grape tomatoes, quartered
- 4 Tsp. red onion, diced
- 250 ml / 1 cup purple cabbage, shredded
- cajou or macadamia nuts

- 1 greeen onion
- 1 lemon
- 1 clove of garlic
- 1 Tbsp. sesame oil
- 1 Tsp. olive oil
- 1 sauce
- 1 Tsp. quatre épices
- 1 Tsp.curcuma

Lime pickles

  1. In a small saucepan, blanch lime slices in boiling water; drain water.
  2. Stir in vinegar and honey. Simmer for 2 to 4 minutes until syrupy. Remove from heat and let cool.

Poke Bowl

  1. Cut the tuna in small cubes.
  2. In a bowl, prepare the marinade. Combine tuna, green onion, salt and sesame seeds. Reserve.
  3. Cut the mango or pineapple into pieces and grate the ginger. Reserve.
  4. Half and peel avocados, thinly slice each half crosswise, work slices into a strip then beginning from one end, curl slices into itself to create a rose shape.
  5. Reheat the rice so it is lukewarm. Mix the rice with the rice vinegar and a tablespoon of sesame seeds.


  1. Place 250 ml / 1 cup rice in a bowl.
  2. Arrange lemon pickle, avocado rose, pineapple, ginger and tuna. At this stage, add the other ingredients to your tastes but the tuna should always be featured.
  3. Finish the presentation by sprinkling all of the sesame seeds.
  4. Repeat with remaining ingredients to make 4 bowls. 
Hawaiian tuna Poke Bowl 1
More recipe ideas

Photos and collaboration :
Recipe and Chef's tips: MSCOMM

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