Hawaiian Poke Bowl Recipe

Name: Hawaiian Poke Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bowls of steamed short-grain rice (cook your own or store bought is fine); 1/2 lb sashimi-grade salmon, cut into bite-size; 1 pinch of hawaiian salt (optional); 1 green onion, chopped1 tablespoon onion, finely chopped; 1 teaspoon toasted sesame seeds; 2 tablespoons light soy sauce; 1 teaspoon toasted sesame oil; 2 teaspoons rice vinegar; 1 teaspoon chili sauce (such as Sriracha); 1 large avocado, thinly sliced; 1 small bunch of micro greens, for garnish; 6 -8 slices of japanese pickled daikon

Servings: persons

2 bowls of steamed short-grain rice (cook your own or store bought is fine)
1/2 lb sashimi-grade salmon, cut into bite-size
1 pinch of hawaiian salt (optional)
1 green onion, chopped1 tablespoon onion, finely chopped
1 teaspoon toasted sesame seeds
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon chili sauce (such as Sriracha)
1 large avocado, thinly sliced
1 small bunch of micro greens, for garnish
6 -8 slices of japanese pickled daikon

1
In a medium, whisk together the Hawaiian salt, green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, set aside.
2
Cut half of the avocado into thin slices. Gently fan out the avocado slices into a long strip. Start from one side and gently roll it up to create the flower shape. Repeat with the remaining half of the avocado.
3
To assemble:
4
Place the avocado flower on top of the rice on one side of the bowl. Then, spoon the poke salmon on the other side. Garnish the top of the poke with micro greens. Lastly, place a few pickled daikon between the poke and the avocado flower. Repeat with the remaining ingredients to make another serving. Enjoy!

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bowls of steamed short-grain rice (cook your own or store bought is fine), 1/2 lb sashimi-grade salmon, cut into bite-size, 1 pinch of hawaiian salt (optional), 1 green onion, chopped1 tablespoon onion, finely chopped, and more.

Yes, Hawaiian Poke Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hawaiian Poke Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions