Japanese people love “Donburi”, which we call a rice bowl styled meal. Anything over rice would be called “Don” (丼), such as “Katsu-don” (deep-fried cutlet pork over rice), “Kaisen-don” (sashimi over rice), and more…

Today, we would like to introduce another easy-to make “donburi” meal called Poke. Poke bowls are from Hawaii, and I still remember the best poke-bowl I had in Waikiki, so I had to try making them at home just to bring back the Hawaiian sensation.

This time, we made it with Salmon & Tuna, but any kind of sashimi is OK. However, ripe avocado is a must! Cut them into blocks and marinate them with soy sauce, wasabi, and sesame oil. Put them over rice and done! Simple as that! If you’d like, decorate the bowl with “Kaiware-daikon” (Kaiware Radish), the thin green sprouts in the picture. Don’t forget to make room for the yellow raw egg-yolk in the center. (Although I highly recommend raw eggs to be eaten only in Japan…) They are fresh and it helps make the donburi have a creamy mild taste by mixing well with the hot rice.

Hawaiian Poke Bowl

Prep Time 15 mins
Cook Time 5 mins
Servings 2


  • Rice
  • 1-2 packs Sashimi (Raw Fish) Anything of your choice
  • 1 Avocado Ripe


  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • ½ tsp Wasabi


  • ½ pack Kaiware Daikon
  • ¼ Thinly sliced onions
  • 1 Egg Yolk
  • Sesame


1. Preparation

  • Cook rice. Cut sashimi and avocado into bite-sized blocks and put them in a cooking bowl. Put seasoning sauce ingredients and marinate well.

2. Serve

  • Put rice into a bowl, and place the marinated poke on top. Decorate with Kaiware daikon/thinly sliced onions, and drop the raw egg yolk in the middle.
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