Beautiful, tasty and healthy food from Hawaii, with Japanese flavors!
Marinated fish, fresh vegetables and rice are often the basis of poke bowls. Poke (pronounced poh-kay) means roughly “to slice or cut” in the Hawaiian language.
There’s a solution when you’re starving for a delicious poke bowl, but you don’t have all the ingredients at home or you just want to save some money. Fresh salmon fillets or sashimi lax are not always at home and to be honest, salmon is often expensive.
This Tuna Poke Bowl is made with chunks of fresh tuna, edamame beans, carrot, sweet corns, shrimp salad, teriyaki mayo and sesame seeds served on a bed of steamed brown rice. Let’s do this!
A year or two, I got to know poke bowls a little bit more and try different varieties of them during my Asian journeys. Since my country is not exploded with poke bowl restaurants, I needed to figure out how can I recreate them at home. But the great news, they are just super easy to make.
- 200 g (1/2 pound) sushi grade tuna, cut into 1/2-inch cubes
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons teriyaki sauce
- 2-3 tablespoons light mayonnaise
- 1 carrot
- 100 g (1/3 cup) sweet corns
- 150g (1/3 pound) cooked short grain brown rice
- Lemon or lime juice
- 1 package of shrimp or surimi sticks for the shrimp salad
(*Chef’s Note: I usually use these pre-packaged shrimp or surimi sticks like this.)
- Rinse the rice thoroughly in a strainer or colander under the tap. Once the water that comes out of the rice is completely clean, you can start boiling the rice. Put in a pan with the 400 milliliters of water and bring to the boil. Then lower the heat and cook the rice for 15 minutes. Turn off the heat and let stand for 10 minutes with the lid on the pan.
(Chef’s Note: Keep in mind that the rice still needs to cool down after cooking. This can easily take an hour.)
- In a small bowl combine the light mayonnaise and the teriyaki, thin with a little lime or lemon juice to drizzle. 
- In a medium bowl, gently combine the tuna with soy sauce and sesame oil.
- Slice the carrot into thin layers and slice up your shrimp sticks into small pieces.
- Mix the shrimp with a little bit mayonnaise. Your shrimp salad is ready!
- Spoon the slightly cooled rice (rather a little warm, then cold) into bowls.
- Divide the tuna, carrot slices, corns, edamame beans, and the shrimp salad on this. 
- Top the poke bowl with sesame seeds and possibly chili flakes and serve immediately.
Have you tried my ‘Teriyaki Tuna Poke Bowl Recipe Yet? Let me know in the comments how was it and inspire others. Support this article by sharing if you think people in your environment should stop using nonsense diets and instead pursue a healthy lifestyle.