{"id":192199,"title":"Poke Bowl – Marinated Tuna Rice Bowl","modified":"2026-10-17T12:28:11+02:00","plain":"Cubes of raw tuna marinated with shoyu, sesame oil and seaweed, served over warm Japanese rice with cucumber, avocado and furikake.\n\n\n\nSome evenings, you want to eat something fresh without turning on the stove. A poke bowl is exactly the answer: glistening red tuna coated in shoyu and toasted sesame oil, set on rice that\u2019s still warm. The onion crunches, the seaweed brings its taste of the sea and the chili adds just enough heat. \n\n\n\nA squeeze of lime at the last minute, and the bowl is empty faster than it took to put together.\n\n\n\nAnother soy-marinated tuna on rice: Japanese maguro zuke don\n\n\n\nWhat Is a Poke Bowl?\n\n\n\nPoke is a Hawaiian dish of raw fish cut into cubes and then seasoned. This version is an ahi shoyu poke: sashimi-grade tuna mixed with light soy sauce, toasted sesame oil, onion, green onion, ogo seaweed or wakame, and inamona. A poke bowl sets it on warm Japanese white rice, with cucumber, avocado, furikake or crumbled nori, and a lime wedge. Outside Hawaii, restaurants often pile on sauces and toppings; here, the tuna stays at the center of the bowl.\n\n\n\nPoke is pronounced \u201cpoh-kay\u201d and means \u201cto slice\u201d or \u201cto cut into pieces\u201d in Hawaiian. The name refers to the act of cutting up the fish.\n\n\n\nRaw fish on rice, Japanese style: chirashi\n\n\n\nA Hawaiian Fishermen\u2019s Snack\n\n\n\nPoke comes from Hawaiian fishermen, who seasoned raw fish trimmings with sea salt, seaweed and roasted, crushed kukui nuts. It was eaten as is, as a snack or an appetizer.\n\n\n\nSoy sauce is said to have arrived with the Japanese plantation workers on the islands, along with the habit of serving fish with rice. Shoyu poke was born of this blend. In Hawaii today, people buy it by weight at grocery store counters.\n\n\n\nIn the Philippines, raw fish is marinated in vinegar: try kinilaw\n\n\n\nThe poke bowl then spread to the American mainland and on to Europe, often covered in sweet sauces and toppings. This recipe keeps to the Hawaiian base: marinated tuna, warm rice and a few fresh toppings.\n\n\n\nThe Main Ingredients in a Poke Bowl\n\n\n\n\n\n\n\nThe tuna makes the dish: choose sashimi-grade, very fresh tuna from a fishmonger you trust. Japanese white rice, served warm, contrasts with the cold fish and soaks up the marinade juices. Cucumber adds crunch, and the optional avocado tempers the salt and chili.\n\n\n\nThe marinade takes very little: soy sauce, toasted sesame oil, garlic, ginger, chili flakes and a little neutral oil to make the cubes glisten. Yellow onion, or a sweet onion such as Maui, adds crunch, and green onion a fresh note. Hawaiian salt can be swapped for coarse sea salt.\n\n\n\nInamona and ogo seaweed are the two hallmarks of old-style Hawaiian poke, and they are hard to find in France. Roasted, crushed macadamia nuts stand in for inamona. Rehydrated wakame, sold dried at Asian grocery stores, replaces ogo and brings the same briny, umami-rich note.\n\n\n\nTechnical Pointers for a Good Poke Bowl\n\n\n\nMix the poke in a nonmetallic bowl, then let it sit in the fridge for 15 to 30 minutes so the seasoning can soak into the tuna. Assemble the bowls at the last minute, cold poke on warm rice, and serve right away. \n\n\n\nTo limit the risk of parasites, use tuna that has been frozen all the way through for 24 hours at -20 \u00b0C, or for 7 days in a home freezer; thaw it in the refrigerator and eat the poke within an hour of mixing it.\n\n\n\n\n\n\tPoke Bowl - Marinated Tuna Rice Bowl\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tFor the poke450 g tuna (sashimi-grade, cut into 2 cm cubes)120 g yellow onion (thinly sliced)25 g green onion (finely chopped)1 teaspoon Hawaiian salt ((or coarse sea salt), adjust to taste)1 teaspoon garlic (minced)1 tablespoon ginger (minced)1 teaspoon red pepper flakes2 tablespoons vegetable oil50 g ogo seaweed (chopped, or rehydrated and chopped wakame)2 teaspoons toasted sesame oil3 tablespoons light soy sauce (or regular Kikkoman soy sauce)1 tablespoon inamona ((toasted and pounded kukui nut), or toasted and pounded macadamia nuts)For the bowl600 g Japanese white rice (cooked, warm)1 cucumber (thinly sliced)1 avocado (sliced (optional))2 tablespoons furikake (or crumbled nori)Wedges of lime (for serving)\t\n\t\n\t\tCut the ahi tuna into 2 cm cubes.Combine the tuna and all the poke ingredients in a non-metallic mixing bowl.Toss gently to coat the fish well.Adjust the salt to taste.Cover and refrigerate for 15 to 30 minutes.Divide the warm rice among the bowls.Spoon the poke over the rice.Add the cucumber and avocado alongside.Sprinkle with furikake.Serve immediately with a lime wedge.\t\n\t\n\t\tPoke itself is the traditional Hawaiian dish: cubes of raw tuna seasoned with shoyu, sesame oil, onion, ogo seaweed, and inamona, served on their own or as an appetizer. Serving it over a bowl of warm rice with fresh toppings (cucumber, avocado, furikake) is the modern version, the \u201cpoke bowl,\u201d which spread from Hawaii to the American mainland and then to Europe.\nInamona, toasted and pounded kukui nut, is the most traditional hallmark of old-style Hawaiian poke. It is hard to find in France: you can leave it out or replace it with toasted and pounded macadamia nuts. Likewise, ogo seaweed can be replaced with rehydrated and chopped wakame.\nRaw fish safety: use very fresh sashimi-grade tuna bought from a fishmonger you trust, or tuna that has been frozen beforehand. To kill parasites, the rule is to freeze the fish all the way through for at least 24 hours at -20 \u00b0C; in a home freezer (-18 \u00b0C), allow 7 days instead. Thaw in the refrigerator, keep the fish well chilled, and eat the poke within an hour of mixing.\nMany versions of shoyu poke use sweet onion, such as Maui onion, instead of yellow onion; both work.\n\t\n\t\n\t\tPlat principalAsiatique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/192199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=192199"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/192199\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/191967"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=192199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=192199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=192199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}