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Japanese Hawaiian Poke Bowl

Lifestyle + Home > Japanese


By: Candice Kumai

For my Japanese Hawaiian Ohana — A delicious and easy bowl to make at home with sesame oil, vinegar, and delicious Maui onion & macadamia nuts xx aloha to Maui and our friends and fam healing – we are thinning of you and praying for all of you xx ck


Serves 2-4 



¼ cup goma abura, toasted sesame oil 

1/4 cup shoyu, soy sauce 

¼ cup limu//ogo seaweed, prepped for poke small pieces (reconstituted and drained ahead of time, only if needed)

½ Maui onion, finely chopped (look for sweet onions too)

⅓ cup toasted macadamia nuts, crushed 

touch of Marukan Rice Vinegar 


Fresh sushi grade ahi tuna (yield enough to serve 2-4 people)


To Top the Bowls: 

1 avocado, sliced

1 cup edamame, shelled 

½ mango, sliced

Edible floral or local floral to top for demo and for guests 

Hawaiian mineral salt 



Add all ingredients to a medium bowl and toss the prepared and sliced tuna into the marinade


Marinate for 30 minutes, plate over a bed of rice, top with avocado slices, mango slices and local greens + add crushed mac nuts and edible floral as desired.


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