Saucepan@saucepan · Shared this recipeFollowHawaiian · mainMom's Hawaiian Shoyu Ahi Poke BowlsA classic Hawaiian poke bowl with raw ahi tuna marinated in a shoyu-based sauce, served over sticky Calrose rice with optional fresh toppings.total1 hr 30 minprep30 mincook1 hrservings3Original recipe on playswellwithbutter.comKeep this recipeAdd a copy of Mom's Hawaiian Shoyu Ahi Poke Bowls to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients3 servingsBack to 3 servings1 cup dry Calrose riceMom’s shoyu ahi poke, belowoptional: 1 avocado, thinly sliced or dicedoptional: ½ English cucumber, peeled as desired & diced into ½-inch cubesoptional: ¼ cup furikakeoptional: ⅓ cup wasabi mayo, ⅓ cup mayonnaise + 1-2 teaspoons wasabi paste1 lb good-quality ahi tuna, see Recipe Notes, diced into ¾-inch cubes0.25 large sweet onion, about ¼ cup, thinly sliced3 green onions, about ⅓ cup, thinly slicedoptional: ¼ cup fresh or rehydrated ogo or limu, Hawaiian seaweed, see Recipe Notes2 tbsp shoyu or low-sodium soy sauce, see Recipe Notes1 tbsp toasted sesame oil1 tsp Hawaiian sea salt, see Recipe Notesoptional: 1 teaspoon finely chopped inamona or macadamia nuts, see Recipe Notes1 tsp toasted sesame seeds0.75 tsp crushed red pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Transfer the rice to a pot or the rice cooker's inner cooking pan and rinse well: cover with warm water, give it a good jostle with your hands to agitate the dust off the rice's surface, then carefully drain the water. Repeat rinsing until the water runs clear – this takes a good minute or two; be patient!2Step 2: Following the ratios provided on the package or in your rice cooker's directions, add water to the rice and cook according to your preferred method. Once the rice is done, let it steam and rest for 5-10 minutes before serving.3Step 3: In a medium bowl, combine the cubed tuna, sweet onion, green onion, ogo or limu (if using), shoyu, toasted sesame oil, Hawaiian sea salt, inamona or macadamia nuts (if using), toasted sesame seeds, and crushed red pepper. Gently stir to combine.4Step 4: Cover the poke and refrigerate for at least 1 hour to chill and allow the flavors to meld.5Step 5: Use a rice paddle to scrape the rice out of the pot rather than digging in, which compacts the rice – we want it light and sticky! Spoon the chilled poke over the rice, along with your desired toppings. Enjoy!getsaucepan.com/r/0f54d530-ada9-4fff-afd7-4ccfd73780ec · Original: https://playswellwithbutter.com/ahi-tuna-poke-bowls/
