Easy to make and even easier to eat, say aloha! to the perfect combination of sweet, salty, and savory in a nutritious and delicious bowl!
While Hawaiian and other Polynesian foods always have a certain island flair to them, none come quite so close as the colorful and flavorful poke bowl! Poke was traditionally made in Hawaii from chunks of salted fish, served with seaweed and ground kukui nuts. However, later influences like Western explorers (and the crops they’d bring to the islands) as well as later introductions of salmon from Pacific Northwest laborers would influence poke from being the cut-offs of recently caught fish to being an exquisite experience of delectable flavors.
Today’s poke is more reflective of those same worldly influences that have impacted Hawaii over centuries, with globally sourced ingredients coming together to bring all manner of bright colors into one bowl. The sweet and juicy flavors of mango, the contrasting salty umami of soy sauce, the fatty delicacy of sushi-grade tuna, and the brightness of fresh vegetables like onions, cucumber, edamame, and avocado create beautifully complementary compositions of everything Hawaii has to offer.
Global Origins – Characteristically Hawaiian
Poke is most commonly composed of essential flavors: sweet, salty, umami, and acid. In this recipe, you can see how each ingredient contributes to some element of that tasty composition – whether it be how the delicious and delicate tuna tastes so meaty or how rice vinegar cuts right through its fattiness. However, despite poke being distinctly from Hawaii, the parts which make up the dish’s whole are the result of contributions from explorers, immigrants, and conquerors throughout Hawaii’s history.
Tuna, for instance, has been fished in a variety of Pacific Islander cultures for millennia. Yellowfin tuna is harvested in Hawaii these days, making it one of those essential elements that feel so very authentic. Salmon, on the other hand, is more often sourced from the Pacific Northwest and was introduced into the Hawaiian dish by laborers sent to work there in the 1800s. Tofu, another common protein to find in vegan versions of poke, comes from as far back as the 1880s as Asian immigrants carried over customs for soybean cultivation and tofu making. These Chinese and Japanese migrants also brought along with them some of the sauces now common to poke, like soy sauce and sesame oil.
Some of the vegetables that are added to poke to give it color and enriched nutrition are the product of explorers and conquerors bringing new species to Hawaii, such as onion seeds by Captain James Cook and tomatoes from horticulturalist Francisco de Paula Marin. Meanwhile, common fruit appearances like mango can be attributed to explorers like Captain Meek in 1824. These days, a poke bowl isn’t complete without a splash of color from fresh fruit and vegetables that now grow on the islands but, for the longest time, they were nowhere to be found in Hawaiian soils or cuisine.
It only makes sense that a dish that is the culmination of a bunch of different flavors is the result of Hawaii’s role as a crossroads for so many cultures. A storied and colorful history like Hawaii’s deserves no less than an equally storied and colorful dish to tell the tale. Talk about globally sourced yet quintessentially Hawaiian!
How to Make Ahead and Store?
Poke is best served fresh; however, poke also tastes just as good out of the fridge for later eating! Store your finished poke (with desired sauces drizzled over the top) in a resealable container and keep in the refrigerator for up to 2 days – with raw fish, you really don’t want to chance it any further.
Serving Suggestions
Poke makes the perfect appetizer to other Hawaiian and Pacific Island dishes, like protein-packed Black Bean Sliders and luau foods like Grilled Chicken Skewers or delicious Pork Belly (made easier in your air fryer!). If you’re serving Hawaiian poke bowls alongside other pescatarian favorites like Halibut Fish Tacos or Foil-Baked Salmon, why not pair them all with a delicious poke-friendly Chipotle Sauce made right at home?
Hawaiian Poke Bowl
Ingredients
- 12 oz sushi-grade tuna cubed
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 cup green onions thinly sliced
- 1 tablespoon sesame seeds
- 2 cups cooked jasmine or sushi rice cooled
- 1 ripe avocado sliced
- 1 cup cucumber diced
- 1 cup mango diced
- 1/2 cup edamame shelled and cooked
- 1/4 cup pickled ginger
Instructions
- In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey to create the marinade.
- Add the cubed tuna to the marinade and gently toss to coat. Let it sit for 10 minutes to absorb the flavors.
- Divide the cooked rice among four bowls as the base.
- Top the rice with marinated tuna, avocado slices, diced cucumber, diced mango, edamame, and pickled ginger.
- Garnish each bowl with a sprinkle of green onions and sesame seeds.
- Serve immediately and enjoy a taste of Hawaii at home.
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