Print

Easy Hawaiian Poke Bowl Recipe with Spicy Aioli Perfect for Summer Meals

easy hawaiian poke bowl - featured image
Print Recipe

A quick and easy Hawaiian poke bowl featuring fresh sushi-grade fish, crisp veggies, and a creamy spicy aioli, perfect for light and satisfying summer meals.

Ingredients

Scale
  • 8 oz sushi-grade ahi tuna or fresh salmon, diced into bite-sized cubes
  • 1 ½ cups cooked white rice or sushi rice, cooled to room temperature
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • ½ cup cucumber, thinly sliced or diced
  • 1 medium avocado, sliced or cubed
  • ½ cup shredded carrot
  • Spicy aioli:
  • ⅓ cup mayonnaise
  • 1 ½ tbsp sriracha sauce
  • 1 tsp fresh lime juice
  • ¼ tsp garlic powder
  • Optional add-ons: pickled ginger, seaweed salad, edamame

Instructions

  1. Rinse 1 ½ cups sushi rice under cold water until water runs clear. Cook according to package instructions (about 20 minutes). Fluff with a fork and stir in 1 tbsp rice vinegar. Let cool to room temperature (10-15 minutes).
  2. In a medium bowl, combine 3 tbsp soy sauce, 1 tsp sesame oil, and sliced green onions. Add diced fish and gently toss to coat. Marinate in the fridge for 10-15 minutes.
  3. In a small bowl, whisk together ⅓ cup mayonnaise, 1 ½ tbsp sriracha, 1 tsp lime juice, and ¼ tsp garlic powder. Adjust heat as desired. Keep chilled until serving.
  4. Slice or dice cucumber, shred carrot, and slice avocado. Toast sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring often.
  5. Assemble bowls by placing about 1 cup cooked rice per serving. Layer marinated fish on one side, then arrange cucumber, carrot, and avocado around it.
  6. Drizzle 1-2 tbsp spicy aioli over the bowl or serve on the side. Garnish with toasted sesame seeds and additional sliced green onions. Optionally add pickled ginger or seaweed salad. Serve immediately.

Notes

Use sushi-grade fish from a trusted source. Do not marinate fish longer than 15 minutes to avoid over-salting or cooking. Slice avocado last to prevent browning or toss with lime juice if prepping ahead. Toast sesame seeds just before serving for best aroma. Adjust sriracha in aioli to control spice level. Store fish and aioli refrigerated and consume within 24 hours. Reheat rice gently but serve fish and aioli cold.

Nutrition

Keywords: poke bowl, Hawaiian poke, spicy aioli, sushi-grade tuna, summer meal, quick recipe, fresh fish, healthy bowl

Find it online: https://swooshspice.com/easy-hawaiian-poke-bowl-recipe-with-spicy-aioli-perfect-for-summer-meals/