Wasabi Poke Recipe - A Dash of Soy (2024)

Summer is around the corner and I don’t know about you, but when the weather gets hot, I always think of my happy place: Hawaii. I love going to Hawaii with my family because it is so relaxing! Warm sand, sunny weather, and delicious food! Whenever I vacation in Hawaii, my absolute favorite go-to is always a Wasabi Poke bowl. The mouthwatering combination of the spicy wasabi sauce and fresh tuna with every bite of rice after a day spent at the beach will always be one of my favorite parts of my vacation. While I can’t exactly travel to Hawaii yet (although I certainly hope that changes soon!), I decided to bring a little slice of Hawaii to me instead. Today, I’m going to share with you MY version of the Wasabi Poke bowl.

What is a Poke Bowl?

Traditionally, Hawaiian poke is composed of raw fish marinated in soy sauce, spices, and sesame oil and served over a bowl of rice. The fish is typically diced into cubes so you can easily pick up a bite of poke and rice with your chopsticks. While there are endless variations of poke bowls, without a doubt, the wasabi poke bowl is my favorite. I LOVE spicy food and i can eat spicy dishes everyday if i could!

What is amazing about this wasabi poke bowl is that it is super EASY to make! It will take you less than 10 mins to whip up and can be eaten as a snack, lunch, or part of dinner! You can find these ingredients at any Japanese supermarket. I loved adding tobiko (fish roe) to my wasabi poke recipe because tobiko provides a nice crunchy texture to the wasabi poke bowl. I hope you enjoy this recipe! If you made it, I’d love to hear your thoughts in the comments below!

Where to Get Ingredients?

You can get all these ingredients at any local Japanese market. Nijiya is a popular Japanese supermarket chain that I frequently go to. Always make sure that you trust the source of your fish. Proper handling and processing will reduce the chance of foodborne illness.

EQUIPMENT

• A chef’s knife – The long blade of a chef’s knife helps to slice through the fish in one continuous motion.

NOTES

It is imperative that you sharpen your knife before you slice the fish. Being able to slice through the fish in one fluid motion will ensure that the fish’s texture is not affected. Avoid back and forth scissoring while slicing, because it would cause your fish to break apart.

TIME: 10 minutes

LEVEL: Easy

Bowl Pictured: https://slowsunday.life/collections/dinnerware-1/products/the-bowl-indigo

Ingredients

• 1 tsp salt
• ¼ cup kewpie mayo
• ½ tbsp tobiko
• ½ tbsp wasabi
• ½ tsp wasabi powder
• ½ lb sashimi-grade tuna
• 1 sprig of green onion
• 1 cup of rice

Instructions

1. Rinse rice 3 times. Add to the rice cooker and cook.
2. Rinse tuna in cold water and pat down dry with a paper towel.
3. In a bowl, combine kewpie mayo, salt, wasabi, and wasabi powder.
4. Slice green onion into 2 cm increments and discard the front and back ends of green onion.
5. Dice tuna into 1-inch cubes.
6. Mix sauce with tuna in a bowl. Add tobiko and green onion and mix well.
7. Serve tuna over a bowl of rice.

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