Homemade authentic Hawaiian poke bowls made with fresh ahi tuna and Red Hawaiian Sea Salt!
Serves 2–3
Ingredients
Poke
- 1 lb sushi-grade ahi tuna, cut into ½-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp sugar
- 1 tsp Red Hawaiian Sea Salt
- 1 tsp freshly grated ginger
Cucumber Carrot Salad
- 1 cup thinly sliced cucumber
- ½ cup shredded carrot
- 1 tbsp rice vinegar
- ½ tsp sugar
- Pinch Steel City Salt Co. Red Hawaiian Salt
For Serving
- 2 cups cooked sushi rice
- 1 avocado, sliced
- Edamam
- Steel City Salt Co. Black Hawaiian Salt
- Steel City Salt Co. Toasted Sesame
- Steel City Salt Co. Freeze-Dried Chives
Instructions
Make the Cucumber Carrot Mix
In a small bowl combine cucumber, carrot, rice vinegar, sugar, and a pinch of Red Hawaiian Salt.
Mix well and let sit for about 15 minutes to lightly pickle.
Make the Poke
Place diced tuna in a chilled bowl.
Add soy sauce, sesame oil, and sugar.
Gently mix to coat.
Add sliced onion and scallions and toss lightly.
Let sit for about 5 minutes so the flavors come together.
Build the Bowls
Divide warm sushi rice into bowls.
Top with poke, avocado slices, Edamame, and the cucumber-carrot mix.
Finish with a sprinkle of Red Hawaiian Salt, Black Hawaiian Salt on the avocado, Toasted Sesame, and Freeze-Dried Chives.
Serve immediately.
