Betsy Fries

Hawaiian Poke Bowls and Poi: Recipes

Food from Hawaiian homes around the world

Poke is a traditional native Hawaiian dish consisting of raw chopped fish, rice, vegetables, seaweed, and different seasonings (such as furikake, shoyu, and spicy sauce). The word “poke” means “to slice” in Hawaiian referring to the sliced or diced fish. 



  • Sushi Grade Tuna (VERY IMPORTANT: It must be from a freezer section and labelled a sushi grade)
  • Toasted Sesame Oil
  • Rice Vinegar
  • Sesame Seeds
  • Green Onions
  • Sushi or Jasmine Rice, cooked and cooled
  • Seaweed Salad
  • Avocado
  • Shoyu Soy Sauce
  • Mayonnaise 
  • Sriracha Sauce



  • Thaw Tuna in fridge on plate
  • Cube tuna and toss with soy sauce and sesame seeds 
  • Mix a few spoonfuls of rice vinegar and sesame oil into the rice until seasoned to desired taste
  • Mix 3 parts Mayonnaise with 1 part Sriracha (a little less if you like it less spicy and vise versa)
  • Put seasoned rice in a bowl and pour some Shoyu Soy Sauce on top
  • Top with the cubed tuna, sliced avocado, and seaweed salad
  • Finely chop green onions
  • Drizzle spicy Mayonnaise-Sriracha sauce on top of tuna bowl
  • Garnish with green onions and sesame seeds


Poi is a polynesian Hawaiian dish consisting of a starch, usually taro root, plantains, or breadfruit. Poi is usually made by pounding the boiled starch with a mortar and pestle or a board and stone pestle. 



  • 3-4 raw taro roots
  • Boiled water
  • Mortar and Pestle



  • Halve or quarter the raw taro roots
  • Place in a pot of boiling water and boil until soft enough to mash (similar to a potato consistency)
  • Take taro out of the pot when cooked through and mash with mortar and pestle until it becomes a sticky paste 
  • Serve with a little bit of salt

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