This Hawaii Poke has chunks of tuna, avocado, cucumber, carrots, sesame seeds, green onion soy sauce, sesame oil and spicy mayo!
Summer is almost over and there is nothing I crave more than sushi and/or a sushi bowl. And what is not to love about a poke bowl with delicious spicy mayo on the top? In NYC, I used to get a poke bowl about once a week and since we have been in quarantine, it is all I crave! So why not make it myself? I went to the local fish market and bought their freshest sushi grade tuna - the rest is history.
What is poke bowl?
Poke is a Hawaiian dish traditionally made with raw fish and seaweed. Be sure to buy sashimi grade tuna and make it as soon as you can.
What is spicy mayo?
It is LITERALLY just mayonnaise and Sriracha, who knew?! You could also add a pinch of lemon juice for a nice kick!
How to make this Hawaii Poke
Cook the sushi rice according to box instructions.
When it comes to sushi grade tuna, the way you cut the tuna is imperative. You should separate the fatty part of the tuna and the lean tuna. The fattier tuna is more fibrous and the leaner tuna has less fibers and is more tender. We will make a spicy tuna mix with the fatty tuna and a sesame tuna with the leaner pieces.
Cut the lean tuna into ½ inch cubes and place in another bowl. Marinate in the soy sauce, sesame oil and sliced green onion.
For the spicy tuna, we are going to be using the fatty tuna part. Take a knife and hit the sharp part of the knife down in a chopping motion without cutting it all the way to tenderize it and take a spoon and scrape the tuna off the fiber. You want to get rid of all the tendons. Once you scraped off the tuna and put in a bowl, its time to mix in the spicy mayo sauce! In that bowl, throw in the mayonnaise and sriracha and mix! This is your spicy tuna.
Assemble the rice into two bowls. Spoon the spicy tuna and the sesame lean tuna equally in each rice bowl. Do the same with the cucumber, avocado, carrots and garnish with sesame seeds.