HANALEI SPECIAL POKE BOWL

Hanalei Special Poke Bowl image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

1 pound fresh ahi or sashimi-grade fish, cut into 3/4-inch cubes
1 teaspoon Hawaiian salt
2 cups white rice
3 tablespoons rice vinegar
1 1/2 tablespoons cane sugar
3 ounces soy sauce
1 ounce cane sugar
1 teaspoon chopped Hawaiian chile peppers
3 tablespoons cubed avocado
3 tablespoons cubed mango
2 tablespoons limu (fresh seaweed), chopped into 1-inch pieces
2 tablespoons diced sweet onion
1 tablespoon chopped green onion
1 tablespoon diced red onion
4 teaspoons furikake
2 teaspoons inamona (roasted ground kukui nuts)
1 teaspoon chile oil
Pickled ginger, for serving

Steps:

For the fish: Put the fish in a bowl and toss with the salt. Keep cold.
For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes.
Cook rice in a rice cooker.
Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved.
Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool.
For the sauce: Stir together the soy sauce, cane sugar and chile peppers.
For the poke: Add the avocado, mango, limu, sweet onion, green onion, red onion, furikake and inamona to a large mixing bowl. Add the sauce and chile oil, then the fish, and mix thoroughly and gently.
Plate on a bed of sushi rice, then add pickled ginger and enjoy.