By 
While visiting my cousin in Hawaii two summers ago on the island of Oahu, we went snorkeling one afternoon and then went across the street to a food truck for lunch. Now this is almost 2 years ago, long before the wildfire trend that poke became in NYC.
Let’s just say this poke bowl was so good that I’ve yet to have anything that rivals it anywhere else since, which makes sense, since they’re using the freshest fish and the poke dish itself originated in Hawaii.
Hawaiian Poke Bowl
Ingredients
- Sushi grade ahi tuna
- 2 tablespoons shoyu sauce or low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 tablespoon hoisin sauce
- Scallions sliced thin (about 1/2 tablespoon for marinade, and 1/2 tablespoon for topping)
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
- 1/2 cup multicolored quinoa
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha
- Arugula
- Red onion sliced thin
- Nori sushi seaweed paper, sliced into thin strips about 2-3 inches long
Instructions
-
Using a sharp knife, cut the tuna into about 1/2 inch cubes. Combine shoyu, rice vinegar, sesame oil, hoisin, scallions, and the white and black sesame seeds in a mixing bowl. Stir in the tuna, cover and let marinade for an 1-2 hours or, ideally, overnight.
-
Cook quinoa based on package (mine was 3/4 cups water to 1/2 cup quinoa). Set aside to cool to room temperature.
-
In a bowl, combine mayonnaise and Sriracha. Mix in the marinated tuna into the spicy mayonnaise.
-
For assembly, place a handful of arugula on the bottom of a bowl, top next with the quinoa, red onions, tuna, scallions, and nori strips.
