Hawaiian · Salads & bowls

Hawaiian ahi poke bowl

Name: Hawaiian ahi poke bowl
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 1/2 cups short-grain white or sushi rice, rinsed; 2 cups water; 1 pound previously frozen ahi tuna sold specifically for raw consumption, kept at 40°F or colder; 3 tablespoons low-sodium soy sauce (shoyu); 2 teaspoons toasted sesame oil; 1 teaspoon rice vinegar; 1/4 sweet onion, very thinly sliced; 3 scallions, thinly sliced, divided; 1 teaspoon toasted sesame seeds; 1/4 teaspoon Hawaiian sea salt or kosher salt; 1 English cucumber, diced; 1 ripe avocado, diced; 1 cup shelled edamame, thawed; 1 sheet toasted nori, cut in thin strips; Pickled ginger, for serving

Cold shoyu-sesame ahi with sweet onion and scallions over warm rice, cucumber, avocado, and edamame.

About 1 hrTotal

About 45 minActive

$$$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

Any roomy food-safe board or platter works; keep wet pickle away from the bread.
Best practical serving board
Epicurean Kitchen Series Cutting Board, Natural · 001-151101
View at Amazon
Another workable path: Any roomy food-safe board or platter works; keep wet pickle away from the bread.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe's separated table service to a current 14.5-by-11.25-inch food-safe surface, then verified the exact 001-151101 model, dimensions, dual-sided and dishwasher-safe construction, manufacturer identity, and exact Amazon ASIN. Kwilt has not served a ploughman's lunch on this board.
Epicurean Kitchen Series Cutting Board, Natural · 001-151101: The 14.5-by-11.25-inch surface leaves useful separation between cheese, bread, fruit, ham, and pickle while remaining light enough to carry to the table and safe for cutting portions directly on the board. Trade-off: Paper composite is practical rather than traditionally wooden, and the darkening knife marks that come with use are more visible than on a thick end-grain board.
Another workable path: Use any clean food-safe board or large platter with enough room to keep wet pickle away from bread; wood, composite, or ceramic are all suitable when sound and clean.
Sources
Epicurean Kitchen Series specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 1/2 cups short-grain white or sushi rice, rinsed
2 cups water
1 pound previously frozen ahi tuna sold specifically for raw consumption, kept at 40°F or colder
3 tablespoons low-sodium soy sauce (shoyu)
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
1/4 sweet onion, very thinly sliced
3 scallions, thinly sliced, divided
1 teaspoon toasted sesame seeds
1/4 teaspoon Hawaiian sea salt or kosher salt
1 English cucumber, diced
1 ripe avocado, diced
1 cup shelled edamame, thawed
1 sheet toasted nori, cut in thin strips
Pickled ginger, for serving

Instructions

Cook rice with water according to its package, usually 18 to 20 minutes, then rest covered 10 minutes. Fluff and let it cool until warm rather than steaming hot.
Confirm the tuna was sold for raw consumption and kept continuously cold. On a , cut it into 3/4-inch cubes, removing sinew. Wash hands, knife, board, and surfaces with hot soapy water immediately afterward.
Gently fold tuna with shoyu, sesame oil, vinegar, sweet onion, two-thirds of the scallions, sesame seeds, and salt. Refrigerate 10 to 15 minutes—long enough to season, not cure or warm the fish.
Divide warm rice among bowls and arrange cucumber, avocado, and edamame around it. Spoon cold poke on top without pouring excess marinade over the rice.
Finish with nori, remaining scallions, and pickled ginger and serve immediately. Discard poke left above 40°F for more than two hours; people at higher risk for foodborne illness should choose a fully cooked seafood or tofu bowl instead.

HawaiʻiLocal Hawaiʻi cooking

From the table

About this recipe

Poke began in Hawaiʻi as seasoned raw fish; ahi, shoyu, sesame oil, and Japanese-influenced toppings became central to the modern local form before mainland build-your-own expansion.

Poke means to cut crosswise into pieces and began in Hawaiʻi as seasoned raw reef fish; ahi, shoyu, sesame oil, and Japanese-influenced toppings became central to the modern local form. Mainland build-your-own bowls often pile on sauces and fruit. This bowl stays close to Foodland's simple shoyu ahi logic while adding rice and restrained vegetables for a meal. Raw tuna is the batch's one meaningful sourcing and safety burden, and the recipe states it plainly. This Kwilt version follows the reviewed household adaptation: Center Hawaii-based authority, keep the poke itself simple, add only familiar bowl accompaniments, and make raw-fish sourcing, cold-chain, cross-contamination, time limit, and at-risk-group warnings explicit.

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