November 27, 2011


I had never heard of this dish before reading about it on The Domestic Mama & The Village Cook, but it sounded very similar to our sushi bowls that we make on a somewhat regular basis at our home. Plus it had ingredients we adore, so what's not to love about this dish?

I did tweak it slightly, and since I took these photos, well, we've even made it again and I tweaked it even more!

My tweaks are very minor though.

Hawaiian Poke, Realistic Eats Style

Tuna Steaks
Sushi Rice - cooked and prepped with rice wine
Cucumber sliced
Avocado sliced
Seaweed Salad (I cheat and buy it at the grocery store)
Pickled Ginger
wasabi and seaweed salad sprinkle
green onions, thinly sliced

For the dressing/sauce
1/4 cup soy sauce
1 tablespoon sweet rice wine OR 1 teaspoon brown sugar
2 tablespoons rice vinegar OR 1 tablespoon white vinegar
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds
1 teaspoon Siracha

season your tuna steaks as you'd like - we use a great mix of ginger, crushed red pepper, salt and garlic powder. Lightly sear your tuna steaks until the appropriate doneness for you. Now, according do the original recipe, you can just marinate the tuna steaks and let the acid cook the tuna enough. But since we are working with frozen tuna steaks here and not sushi quality, I opt to sear the tuna lightly just to be safe.

While the tuna is searing, or even done. Fill your bowls with 3 oz. (if you're watching your carbs like us) of sushi rice, seaweed salad, cucumber, avocado, pickled ginger, and top with the sliced tuna. Top with the sauce, just a drizzle or two will do ya!


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