Hawaiian Poke recipe

The origins of Poke

Join me in this  post where we make a great Poke recipe which is sure to become your new best friend always. It is super easy to make, very healthy, nutritious and also very healthy. Before we start  however,  a bit about its origins.

Poke (pronounced “poh-kay”) is a traditional Hawaiian dish with a long history rooted in the culture of the Hawaiian Islands. The word “poke” in Hawaiian means “to slice” or “to cut crosswise into pieces,” which is an apt description of how the dish is prepared.

The origins of poke can be traced back to ancient Hawaiians who relied on fishing as a primary food source. They would catch fish and cut it into small, bite-sized pieces. These pieces were then seasoned with ingredients readily available on the islands, such as sea salt, seaweed, and inamona (a condiment made from roasted and crushed kukui nuts). This simple preparation allowed them to enjoy the fresh fish without the need for cooking.

Over time, poke has evolved and adapted to include a wide range of ingredients and flavour profiles. Today, you can find a variety of poke styles, including traditional ahi poke (made with yellowfin tuna), salmon poke, octopus poke, and even vegetarian options featuring tofu or vegetables. Modern variations often include ingredients like soy sauce, sesame oil, green onions, chillies, sesame seeds, and various toppings like avocado, cucumber, and furikake (a Japanese seasoning).

This dish for the best results  will take a bit of preparation and planning. It  is essential to use only the freshest Tuna and you will probably need to buy a couple of ingredients you might not have in your cupboards, but after that, putting the bowl together is a simple exercise. Enjoy


  • 120g sushi rice
  • 2 tsp rice wine vinegar
  • 4 tbsp mayonnaise
  • 1 tsp shichimi togarashi
  • 200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • juice ½ lime, plus 2 wedges for serving.
  • 1-2 tsp chilli flakes
  • 1 avocado halved and sliced.
  • 1 mango, peeled, pitted and chopped
  • I large tomato chopped
  • 1 sheet nori, cut into pieces.
  • I teaspoon sesame seeds
  • 30g macadamia nut, roughly chopped.
  • 2 spring onions thinly sliced diagonally.
  • Hawaiian Pepper water (Optional)


  1. Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear.
  2. Cook the rice according to the package instructions. Once cooked, transfer it to a large bowl.
  3. While the rice is still warm, gently fold in the rice wine vinegar using a wooden or plastic spatula. Allow the rice to cool to room temperature.
  4. Prepare the Spicy Tuna: Combine the sushi-grade tuna cubes with sesame oil, soy sauce, lime juice, and chilli flakes in a mixing bowl. Toss gently to coat. Adjust the spice level by adding more or fewer chilli flakes, according to your preference. Add  two tablespoons of Hawaiian Pepper water for even more flavour
  5. Refrigerate the spicy tuna while you prepare the other components.
  6. Make the Spicy Mayo Sauce: Mix the mayonnaise and shichimi togarashi in a small bowl until well combined. Set aside.
  7. Assemble the Poke Bowl:
  8. Divide the sushi rice evenly between two serving bowls.
  9. Arrange the marinated spicy tuna on top of the rice in each bowl.
  10. Add slices of avocado, chopped mango, tomatoes  and pieces of nori to each bowl.
  11. Drizzle the spicy mayo sauce over the ingredients in the bowls.
  12. Garnish and Serve: Sprinkle sesame seeds, chopped macadamia nuts and thinly sliced spring onions on top of each poke bowl for added texture and flavour.
  13. Serve with lime wedges on the side for an extra burst of citrusy freshness.
  14. Enjoy your homemade Spicy Tuna Poke Bowl with Avocado and Macadamia Nuts! It’s a delightful blend of flavours and textures that will satisfy your craving for a delicious and healthy meal.

Note: Hawaiian Pepper water will add an extra note of authenticity to this dish. It can be purchased from our online store @ Hawaiian Pepper Water 





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