Hawaiian Poke Bowls

Total Time
Serves 3


  • 3/4 pound sushi grade tuna, cut into 1/2 pieces.
  • 1 1/2 cups sushi rice
  • 4 tbsp soy sauce
  • 4tbsp sesame oil
  • 4 tbsp rice vinegar
  • 1/2 medium red onion, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1 medium avocado, sliced
  • 1/2 cup green onions, chopped (green part only)
  • 1/2 tsp chili fakes
  • 2 tsp black sesame seeds
  • 3 tbsp pickled ginger
  • 1/2 cup cilantro *optional


Cook sushi rice as instructed in the package. While the rice cooks, chop the tuna steak in 1/2 inch pieces. Place in a bowl and add the soy sauce, sesame oil, 1 tsp sesame seeds,  green onions (reserving 2 tbsp to add once you’ve plated the bowls) and chili flakes. Set aside in the fridge.

Place the sliced onion and cucumber in 2 separate bowls, add 2 tbsp of rice vinegar to each bowl plus 2 tbsp of water and set aside.

Once the rice is cooked, place in 3 bowls, top each bowl with marinated tuna, a few avocado slices, onions and cucumbers. Sprinkle the rest of the sesame seeds and green onions, add 1 tbsp of pickled ginger per bowl, and if desired, ad chopped fresh cilantro.

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