This Hawaiian Poke Bowl is naturally vegan, gluten free, and super easy to make. The easiest meal prep with many optional add ons to build your dream poke bowl in no time.
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I have to admit that with this recipe I’m going into a completely new direction for me. But I was so excited and curious, in search for the perfect poke bowl. The thing with is, they are generally not vegan or gluten free.
So if you plan to go into this type of bowl food, it might be a tough one. But friends it’s here with my Hawaiian Poke Bowl and the result is just as amazing as you can expect from me:
It’s hearty, filling, customizable, impressive, fresh, tasty, flexible, delicious from the inside out, healthy, light, mouthwatering, crunchy, exciting, bold and vibrant, addictive, nutritious, shareable, super easy to make and a winning combination for everyone.
What is Hawaiian poke bowl
A Hawaiian poke bowl is often make with tuna, soy sauce, fish sauce, and mayonnaise. So obviously, it’s far from dairy or gluten free.
How to make poke bowl
The concept is like for almost every bowl. You start with the base which is often some kind of brown or sushi rice.
As you can see I used sushi rice here to make it a bit more authentic. I tried to make the Hawaiian Poke Bowl with brown rice which was also really delicious, but the sushi rice really takes this bowl to the top.
Sushi rice is more sticky than brown rice, so it’s better for the texture, I find.
After the rice you can choose your other ingredients, which is in a traditional way, tuna and of course a spicy mayonnaise.
We do something really different here. In the optional add ons you might recognize one ingredient which you’ve never heard before.
Seaweed flakes, aka dulse flakes. It’s totally optional but really delicious as you get the typical fishy flavor to that bowl.
It’s a great replacement for the ahi tuna, so if you are new to a plant based lifestyle, not sure if it’s your thing, maybe you miss the fish or meat, no worries these flakes are the magic ingredient.
I promise you won’t miss the fish with these flakes, because I served this to some non vegan friends and everyone loved it so much and was so impressed. How real it tastes, so close to their traditional bowls.
Next choose your favorite veggies. I used white cabbage, edamame, optional carrots, cucumber slices, scallions and top everything with sesame seeds.
You can serve the Hawaiian Poke Bowl with extra tamari and ginger, optional, for taste. The star of the show is the sriracha mayo.
It’s so pretty easy to make. Just combine vegenaise with sriracha sauce and mix.
I love to put a bit sriracha mayo in my cabbage. It makes it so creamy and flavorful, plus reserve a bit for serving just before eating.
How to make sushi rice
Sushi rice is something different than any other rice.
General rule for making rice is: use 1 cup rice and 2 cups water. That’s not the case with sushi rice.
For 1 cup you will need 1 1/2 cups water, so that’s a little less than you might probably using.
The cooking time varies on the used brand, so please check the directions precisely. Typically it should be done in 10 minutes.
How to make Hawaiian Poke Bowl
As I mentioned above you start with rice, then prepare veggies like white cabbage, edamame, and optional add ons (carrots, avocado cubes, cucumber slices, chopped macadamias, seaweed flakes, scallions).
For the cabbage: After mixing vegenaise and sriracha sauce, you can add the full amount to the shredded cabbage or reserve 1/4 for topping.
Next and last is assembling the Hawaiian poke bowl: start with rice, next is cabbage, veggies and your optional add ons.
It doesn’t have to look pretty, just add what you like from all the optional add ons. Finish with a good pinch salt and pepper.
This makes an mouthwatering and amazing, dinner, lunch, quick weeknight meal that the whole family will love.
If you plan this for meal prep, you can do this, because after the flavors have set overnight, it will be even more amazing and taste even better.
You see I made a sriracha mayonnaise. If you can’t find vegenaise in the store, try online. Otherwise if you don’t need it dairy free just use your favorite regular mayo.
Also you can try to make your vegenaise from cashews or almond. Both will turn out delicious:
Start with 1 cup cashews or almonds. If you’re fancy, why not mix them? So use 1/2 cup cashews and 1/2 cup almonds.
Add juice of one pressed lemon, season with salt and pepper, mix with 1/3 cup water.
Note if you’re mayo is too thick, add more water to get the desired consistency.
Finally mix with sriracha and viola it’s never been easier to make spicy mayo.
I can’t wait to see and hear all your feedback.
- 1 cup sushi rice, uncooked
- 2 cloves garlic, finely chopped
- 3 cups white cabbage, shredded
- sriracha mayo (3/4 cup vegenaise, 1/4 cup sriracha)
- 1 cup edamame
- salt, pepper to taste
Optional add ons:
- 3/4 cup shredded carrots
- 1 cup cucumber slices
- 4 tsp seaweed (dulse) flakes
- 1 small bunch scallions, chopped
- 1 avocado, sliced into cubes
- 1/4 cup sesame seeds
- 1/3 cup chopped macadamias
- tamari to taste
- 2 tsp freshly grated ginger
- Cook the Sushi rice according to the package directions.
- Prepare veggies like white cabbage, edamame, and optional add ons (carrots, avocado cubes, cucumber slices, chopped macadamias, seaweed flakes, scallions).
- For the cabbage: After mixing vegenaise and sriracha sauce, you can add the full amount to the shredded cabbage or reserve 1/4 for topping.
- Next and last is assembling the Hawaiian poke bowl: start with rice, next is cabbage, veggies and your optional add ons.
- Serving Size: 2 cups
- Calories: 340
- Sugar: 3
- Sodium: 240
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 11
- Cholesterol: 0