Hanalei Special Poke Bowl Recipes

Steps:

• Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
• Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
• To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

Steps:

• To make the pickled onions, combine the vinegar, sugar and 1 teaspoon salt in a small saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Place the onions in a 16-ounce jar or heatproof container. Pour the pickling liquid over the onions and let sit until onions are softened and juices have cooled to room temperature, about 20 to 30 minutes. (The onions can be refrigerated for up to a week.)
• Whisk the miso, sriracha, soy sauce honey and lemon juice together in a large bowl. Add the tuna and fold until completely coated. Set aside in the fridge while preparing the rest of the ingredients.
• To make the fried wontons, heat the oil over medium heat in a medium skillet until the oil is shimmering and hot, about 5 to 8 minutes. Working in batches, fry the wonton strips, stirring occasionally, until wontons are light golden brown and crisp, about 1 minute. Use a slotted spoon to remove and drain on a towel-lined plate. Season with salt.
• Divide the zoodles into two bowls and season with salt. Divide the scallions, carrots, fried wontons, pickled onions and avocado around the edge of the bowls. Spoon the tuna into the center and top with a pinch of white and black sesame seeds.

Steps:

• Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
• Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
• Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.