Name: Hawaiian Limu Poke Bowl
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 1 pound sashimi-grade ahi tuna, cut into 3/4-inch cubes; 1/4 cup soy sauce (shoyu); 2 tablespoons sesame oil; 1 tablespoon rice vinegar; 1/4 cup limu seaweed (or ogo seaweed), rinsed and chopped; 3 green onions, thinly sliced; 1 tablespoon white sesame seeds, plus more for garnish; 1 teaspoon red pepper flakes (optional); 1/2 sweet onion, thinly sliced; 2 cups cooked short-grain rice; 1 ripe avocado, sliced; 1 cucumber, thinly sliced

Instructions

Prepare the tuna

Ensure your ahi tuna is sashimi-grade and fresh. Pat dry with paper towels and cut into 3/4-inch cubes. Place in a large mixing bowl.
Create the marinade

In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar until well combined. This forms the base of your poke marinade.
Mix the poke

Add the limu seaweed, green onions, white sesame seeds, sweet onion, and red pepper flakes (if using) to the bowl with tuna. Pour the marinade over and gently fold to combine, being careful not to break up the tuna pieces.
Chill the mixture

Cover the bowl and refrigerate for at least 15 minutes (or up to 1 hour) to allow the flavors to meld together. The tuna will slightly cure in the marinade.
Assemble the bowls

Divide the cooked rice among four bowls. Top each with a portion of the marinated poke mixture. Arrange sliced avocado and cucumber around the poke.
Garnish and serve

Sprinkle additional sesame seeds over each bowl and add extra green onions if desired. Serve immediately while fresh.

Hawaiian Limu Poke Bowl

Ingredients

Instructions

Nutritional Information