Recipe courtesy of Hanalei Poke

Kealia Poke Plate

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  • Level: Intermediate
  • Total: 1 hr 25 min (includes soaking and cooling time)
  • Active: 40 min
  • Yield: 4 servings
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1 pound fresh ahi or sashimi-grade fish, cut into 3/4-inch cubes

1 teaspoon Hawaiian salt 


2 cups white rice

3 tablespoons rice vinegar

1 1/2 tablespoons cane sugar 


1 head lettuce

2 to 3 ounces clover sprouts

12 grape tomatoes

1 cup pickled ginger 

Spicy Sesame Sauce:

Sesame oil, to taste

Sriracha, to taste

Chile Pepper Shoyu:

3 ounces soy sauce

1 ounce cane sugar

1 teaspoon chopped Hawaiian chile peppers 

Kealia Poke:

4 tablespoons 3/8-inch cubes avocado

3 tablespoons 3/8-inch cubes mango

3 tablespoons 3/8-inch cubes watermelon

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

2 tablespoons crushed macadamia nuts 

2 tablespoons diced sweet onion

1 tablespoon chopped green onion

1 tablespoon diced red onion

2 teaspoons inamona (roasted ground kukui nuts) 

2 teaspoons crushed red pepper 

1 teaspoon minced fresh basil

1 teaspoon minced fresh cilantro 

1 teaspoon minced fresh mint

2 ounces ponzu


  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 salad: Chop lettuce to desired size and toss in a bowl with clover sprouts and tomatoes.
  7. For the spicy sesame sauce: Stir together sesame oil and sriracha in a bowl to taste.
  8. For the chile pepper shoyu: Stir together the soy sauce, cane sugar and Hawaiian chile peppers in a bowl.
  9. Prepare four plates with half sushi rice and half salad. Add 1/4 cup pickled ginger to each.
  10. For the Kealia poke: Add the avocado, mango, watermelon, limu, macadamias, sweet onion, green onion, red onion, inamona, crushed red pepper, basil, cilantro and mint to a large bowl. Add 3 ounces spicy sesame sauce. Add fish and mix thoroughly, but gently.
  11. Position the finished poke in the center of your prepared plates. Add 1/2 ounce chile pepper shoyu to the rice on each plate. Add 1/2 ounce ponzu to the salad on each plate.