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Hawaiian Poke Bowl

This 30-Minute Poke Bowl is a quick Hawaiian-inspired recipe with marinated salmon, sushi rice, avocado, and seaweed salad. It’s just like takeout made easier at home! 

Hawaiian Poke Bowl

This easy Hawaiian Poke Bowl is like a deconstructed sushi roll in a bowl. Made with rice, fish, and a variety of delicious toppings and sauces!
Prep Time30 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Hawaiian, Seafood
Keyword: Foodie, Hawaiian Poke Bowl, Healthy food, Pokebowl, Salmon, Seafood
Servings: 4 Servings
Calories: 573kcal

Equipment

  • Kikkoman Ponzu Sauce
  • 18 x 24-Inch Plastic Cutting Board
  • Glass Nesting Bowls
  • Dynasty Jasmine Brown Rice
  • Eden Furikake
  • Measuring Cups/Spoons Set
  • 10" Chef's Knife

Ingredients

COMBINE

  • cup Ponzu
  • 4 tsp. Honey
  • 1 tbsp. Toasted sesame oil
  • 2 tsp. Sesame seeds, toasted
  • 1 lb. Previously frozen wild-caught salmon, bones and skin removed, and cut into ¾-inch cubes
  • Himalayan pink salt to taste

DIVIDE

  • 3 cups Cooked brown jasmine rice
  • 1 Avocado, sliced
  • 1 cup Frozen shelled edamame, blanched
  • 4 Radishes, thinly sliced
  • 1 Small sweet yellow onion (such as Maui), thinly sliced
  • ½ cup Pickled ginger
  • ¼ cup Furikake

Instructions

  • Combine ponzu, honey, sesame oil, and sesame seeds in a bowl for the sauce; season with salt. Add salmon, toss to coat, cover with plastic wrap, and chill until ready to serve.
  • Divide rice, salmon (reserve sauce), avocado, edamame, radishes, onion, and ginger among four bowls.
  • Drizzle reserved sauce over bowls and sprinkle with furikake.

Notes

Per serving, Calories: 573

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories573
  • % Daily Value *
  • Total Fat 23g 36%
    • Cholesterol 60mg 20%
    • Sodium 1366mg 57%
    • Total Carbohydrate 93g 31%
      • Protein 34g 68%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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        Written by Lisa Yarde

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