Recipe courtesy of Hanalei Poke

Hanalei Special Poke Bowl

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes soaking time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Fish:

1 pound fresh ahi or sashimi-grade fish, cut into 3/4-inch cubes

1 teaspoon Hawaiian salt 

Rice:

2 cups white rice

3 tablespoons rice vinegar

1 1/2 tablespoons cane sugar 

Sauce:

3 ounces soy sauce

1 ounce cane sugar

1 teaspoon chopped Hawaiian chile peppers 

Poke:

3 tablespoons cubed avocado

3 tablespoons cubed mango 

2 tablespoons limu (fresh seaweed), chopped into 1-inch pieces 

2 tablespoons diced sweet onion

1 tablespoon chopped green onion

1 tablespoon diced red onion

4 teaspoons furikake

2 teaspoons inamona (roasted ground kukui nuts)

1 teaspoon chile oil

Pickled ginger, for serving

Directions

Special equipment:
a rice cooker
  1. For the fish: Put the fish in a bowl and toss with the salt. Keep cold.
  2. For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes.
  3. Cook rice in a rice cooker.
  4. Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved.
  5. Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool.
  6. For the sauce: Stir together the soy sauce, cane sugar and chile peppers.
  7. For the poke: Add the avocado, mango, limu, sweet onion, green onion, red onion, furikake and inamona to a large mixing bowl. Add the sauce and chile oil, then the fish, and mix thoroughly and gently.
  8. Plate on a bed of sushi rice, then add pickled ginger and enjoy.