Curtis Stone’s Hawaiian-Style Poke Rice Bowls

The word poke means “to slice, to cut into pieces” in Hawaiian. Early types of poke bowls were created by Hawaiian fishers who would blend sliced fresh reef fish with other delicacies from the sea. Modern versions rely more on deep-water fish — especially ahi tuna — blended with a sauce and served with rice, vegetables, and herbs.

Though poke bowls have been a part of Hawaiian cuisine for centuries, they have become increasingly popular outside the Islands only in the last 50 years. Not only are they packed with healthy vegetables, but they offer a gorgeous splash of color to brighten your day.

Hawaiian-Style Poke Rice Bowls

(Makes 4 servings)

Rice:

1 cup short-grain white rice, rinsed well, drained well

1 cup water

2 tablespoons rice vinegar

1 ½ teaspoons sugar

Salad:

2 tablespoons reduced-sodium soy sauce

4 teaspoons lemon juice

4 teaspoons mirin

1 teaspoon hot chili garlic paste

1 teaspoon finely grated fresh ginger

1 teaspoon toasted sesame oil

2 small green onions, finely chopped

2 cups cubed yellowfin tuna (sushi grade)

Toasted white sesame seeds

Accompaniments: cilantro sprigs, julienned carrots, sliced avocado, sliced watermelon radish, shelled edamame, sliced cucumber, furikake (Japanese seaweed seasoning), roasted kukui nuts (optional)

In medium saucepan over high heat, bring rice and 1 cup water to boil. Reduce heat to low, cover, and simmer 12 to 14 minutes, or until water is absorbed and rice is tender. Don’t stir rice during cooking, as this can release starches that will lead to sticking. Remove from heat and set aside 10 minutes.

In small bowl, stir vinegar, sugar, and pinch of salt until sugar has dissolved. In large bowl, sprinkle vinegar mixture over warm rice while gently stirring to coat and break up any clumps. Set aside, stirring occasionally, for 5 minutes, or until just barely warm. Cover rice with damp towel until ready to serve, if desired.

Meanwhile, in small bowl, whisk soy sauce, lemon juice, mirin, hot chili paste, ginger, sesame oil, and green onions. Just before serving, gently toss tuna with sauce in medium bowl.

Spoon rice into serving bowls and top with tuna poke mixture and sesame seeds.

Serve with desired accompaniments. If using kukui nuts, finely grate nuts over poke and serve.

Per serving

Calories: 252 calories
Total Fat:  2 grams
Saturated Fat:  0.3 grams
Sodium: 302 mg
Carbohydrate: 46 grams
Fiber: 2 grams
Protein: 10 grams
Diabetic Exchanges: 2.75 starch, 1 lean meat, 0.5 fat

Recipe © Curtis Stone