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**We’ve Been Making This Recipe Since My Friend from Hawaii Showed It to Me!**
Food has a unique way of connecting people, and some recipes become cherished traditions that stay with us for years. This particular recipe holds a special place in my heart, and every time I make it, I’m transported back to the warmth and beauty of Hawaii. My friend, who’s a native of the islands, introduced me to this dish, and ever since, I’ve been hooked. It’s a perfect blend of fresh, vibrant flavors and island flair that captures the essence of Hawaiian cuisine.
Whether you’re craving something light and refreshing or looking for a new go-to recipe that’s easy to prepare yet full of flavor, this dish is one you’ll want to make again and again.
### **The Recipe: Hawaiian-Style Poke Bowl**
If you’ve ever visited Hawaii, you’ve probably had poke—a traditional dish made of raw fish, usually tuna, marinated with a blend of fresh ingredients and served over rice. Poke bowls are not only a beloved staple of Hawaiian cuisine but are also gaining popularity worldwide for their fresh, vibrant flavors and customizable nature. What’s great about poke bowls is that you can mix and match ingredients to suit your taste, making it the perfect meal for any occasion.
This recipe, inspired by my Hawaiian friend’s version, is an easy, healthy, and delicious way to bring a bit of the islands into your kitchen. Here’s how to make it!
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### **Ingredients**:
For the **poke marinade**:
– 1 lb sushi-grade tuna (or salmon) – diced into bite-sized cubes
– 2 tablespoons soy sauce (or tamari for a gluten-free version)
– 1 tablespoon sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger
– 1 teaspoon honey (optional, for a slight sweetness)
– 1 tablespoon sesame seeds (optional)
For the **bowl**:
– 2 cups cooked white or brown rice (sushi rice is ideal)
– 1 small cucumber, thinly sliced
– 1/2 cup edamame, cooked and shelled
– 1 avocado, sliced
– 1 small carrot, shredded or thinly sliced
– 1/4 cup seaweed salad (optional but adds great texture)
– 1/4 cup sliced green onions
– 1 tablespoon pickled ginger (optional)
– 1 tablespoon soy sauce, for drizzling
– A sprinkle of furikake (optional, a Japanese seasoning made with seaweed, sesame seeds, and other spices)
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