This mouth-watering ahi tuna poke bowl features rice, tuna, seaweed salad and chili water and will have you tasting the ocean.
Courtesy of Chef Monica K. Toguchi Ryan of The Highway Inn.
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Hawaiian Chili Pepper Water
Cook time can vary from 40 minutes to one hour depending on your rice cooker.
Prepare rice according to package directions.
When the rice has finished cooking, fluff rice with rice paddle and allow to cool slightly. It should still be warm, but you don’t want to cook the fish.
Cut the ahi into bite-size cubes, about ¾ inch to 1-inch square.
Sprinkle the ahi generously with inamona (coarsely ground roasted kukui nut) and Hawaiian salt.
Mix in limu and green onion (reserve some green onion for garnish). Set aside. Can be prepared several hours to a day ahead; refrigerate if making ahead.
Scoop rice into a serving bowl and sprinkle with furikake to taste.
Top rice with poke and garnish with pickled ginger, ocean salad, pickled onions, and scallions.
Serve with the Hawaiian Chili Pepper Water on the side and a small dish of Hawaiian salt for additional seasoning, if desired.