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Hawaiian Poke Bowl

The fresh tuna, crunchy veggies, hearty rice and a flavorful sauce make this poke bowl one delicious recipe inspired by fond memories.

Raw tuna and vegetables on marble surface.

Quick Recipe Notes

Recipe Inspiration

My hubby, Tom, and I went to Hawaii on our honeymoon. We stayed in grandma Micky’s (Tom’s grandma) condo on the quietest most beautiful beach I’ve ever seen. It was so quiet, you could clearly hear the whales talking to each other at sunrise. There was a little kitchen that had everything we needed and a balcony with a magical view of the ocean. We cooked most of our meals in that little kitchen and ate most of our meals on that balcony. One of the meals we made was poke with fish from the market down the street. It was so simple yet so fresh and delicious. Between the deliciousness of the recipe and the memories tied to it, I had to share it!

What is poke?

Poke is basically a raw fish salad and is usually an appetizer or a snack, but this recipe turns it into a full meal by adding a few additional hearty ingredients. Don’t let the terms raw fish salad get to you. Think of it as deconstructed sushi!

Little (or no) cooking required.

I love this recipe because it is incredibly fresh. In fact, it is so fresh, it requires almost no actual cooking. The only ingredient that needs to be cooked is the rice and if you have some leftover rice in the fridge then you’ve hit the jackpot… a healthy, delicious and beautiful meal that requires NO actual cooking. None. Nada. Zilch. Zero.

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Raw tuna, edamame, avocado and cabbage in white bowl.
Raw tuna, edamame, avocado and cabbage in white bowl.

Hawaiian Poke Bowl

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
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Fresh tuna, crunchy veggies, hearty rice and a flavorful sauce make this recipe a favorite.


  • 1 cup cooked rice
  • 2/3 cup shelled edamame, fresh or frozen
  • 1 cup red cabbage , thinly sliced
  • 2 scallions
  • 1/2 avocado
  • 8-12 ounces sushi grade tuna, (see note 1)
  • 1 Tbsp sesame seeds

Sauce Ingredients:

  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp rice wine vinegar
  • 2 tsp honey
  • 1/2 tsp red pepper flakes


  • Cook Rice: Cook the rice according the package instructions. Leftover rice works too!
  • Slice and Dice: Thinly slice the cabbage and scallions. Dice the tuna into 1/2"-3/4" cubes. Cut up the avocado however you want (slices or cubes). I felt like being fancy schmancy and sliced up the avocado really thin to make it look pretty, but when it comes how to it… it really all tastes the same regardless of the shape.
  • Edamame Time: If you have frozen edamame, thaw it according to package instructions. Usually a couple minutes in the microwave with a tablespoon of water does the trick. If you have shelled edamame that doesn't need to be thawed, you have to do absolutely nothing in this step.
  • Get Saucy: In a small bowl mix soy sauce, sesame oil, rice wine vinegar, agave, red pepper flakes and a pinch of the scallions you just sliced up.
  • Assemble: Put some rice in the bottom of each bowl, top with sliced cabbage, avocado, edamame, tuna, scallions and sesame seeds. Then drizzle the delicious sauce over the bowl and enjoy!


Note 1: Sushi grade ahi tuna is required to safely eat raw tuna. 


Serving: 0.5recipe | Calories: 537kcal | Carbohydrates: 46g | Protein: 39g | Fat: 23g | Cholesterol: 43mg | Sodium: 1080mg | Fiber: 8g | Sugar: 11g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.

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