Anyone visiting Hawaii has likely encountered the delightful dish known as poke (pronounced poh-keh). We recently had the pleasure of indulging in Chef Sam Choy’s famous poke bowl at the Holoholo Restaurant at Koloa Landing Resort in Poipu. This vibrant and flavorful dish perfectly captures the essence of Hawaiian cuisine, with fresh, high-quality ingredients and a delightful combination of textures.
Holoholo Poke Bowl Recipe: A Taste of Hawaii
Koloa Landing Resort, the home of Sam Choy’s annual Poke Fest, is a beloved destination for food lovers and ocean enthusiasts alike. The Poke Fest, which began in 2019, is a celebration of Hawaiian culture and cuisine, with a focus on the beloved dish of poke. This year’s festival was a culinary extravaganza, judged by renowned chef Sheldon Simeon, a Top Chef fan favorite and James Beard Award-nominated chef. The renowned Kauai Poke Fest will return to Koloa Landing Resort on Saturday, June 7, 2025 with Sam Choy back to host the 5th annual festival.
Inspired by the delicious poke we enjoyed at Holoholo Restaurant, we’ve created this recipe for you to recreate the magic at home. This recipe is a tribute to the creativity and innovation that has made poke a global sensation. This recipe breaks down Sam Choy’s Poke Bowl, complete with the poke itself, alongside the accompaniments that elevate the dish to a whole new level.
What is Poké?
Poké translates to “sliced” in Hawaiian and traditionally refers to cubed raw fish seasoned with various ingredients. Its origins are traced back to ancient Hawaiian fishing practices, where fishermen enjoyed scraps of fresh fish seasoned with sea salt and seaweed after a day at sea.
When Did Poke Bowls Come Into Existence?
While the concept of poke has existed for centuries, poke bowls as we know them today are a relatively recent invention. The rise of poke bowls is often attributed to the late 1970s and early 1980s in Hawaii, coinciding with a growing appreciation for fresh, healthy, and convenient food options.
Sam Choy’s Role in Creating Poke Bowls
Chef Sam Choy is a pioneer in popularizing poke bowls. He’s credited with introducing new flavor combinations and ingredients, elevating poke from a simple snack to a culinary experience.
Choy offers these tips for making delicious poke:
- Use Fresh Fish: The fresher the fish, the better the poke.
- Avoid Over-Seasoning: Let the natural flavor of the fish shine.
- Balance the Flavors: A harmonious blend of ingredients is key to a great poke bowl.
Key Ingredients in Poke Bowls
The core components of a poke bowl are:
- Fresh, high-quality fish: Ahi tuna is the most common choice, though you can use other types of fish like salmon, yellowtail, or even octopus.
- Seasonings: Shoyu (soy sauce), sesame oil, Hawaiian red salt, and inamona (roasted candlenut) add flavor and umami.
- Ogo Limu: This Hawaiian seaweed has a brownish-red color and lacy appearance. Finding fresh ogo may be difficult, so consider buying Dried Ogo and rehydrate according to package instructions. Use dried Wakame or Hijiki Seaweed as a substitute and soak in water until tender.
- Vegetables: Diced cucumber, green onions, and onions add freshness and contrasting textures.
- Accompaniments: Serve your poke bowls with cooked rice, avocado slices, edamame, seaweed salad, and crispy toppings like fried onions.
Unique Variations of Poké
The beauty of poke lies in its versatility. Here are a few variations you can explore:
- Spicy Poke: Add chili flakes, sriracha, or gochujang to the poke for a kick.
- Vegetarian Poke: Substitute cubed tofu or tempeh for the fish and use a flavorful vegetarian sauce.
- Fruity Poke: Add chopped pineapple, mango, or other tropical fruits for a sweet and savory combination.
Sam Choy’s Holoholo Poke Bowl Recipe
Now, let’s get cooking! This recipe provides a step-by-step guide to recreating Sam Choy’s Poke Bowl at home.
For the Poke:
- 1 1/4 pounds diced raw ahi tuna (sushi-grade)
- 1/4 cup diced Maui white onion or green onion
- 3 tablespoons diced cucumber
- 3 tablespoons chopped Ogo limu (or substitute with dried wakame or hijiki seaweed)
- 1 tablespoon Hawaiian Red Salt
- 1 tablespoon chopped Inamona (or chopped Macadamia nuts)
- 2 teaspoons sesame oil
For the Accompaniments:
- 1/2 of an avocado, sliced
- 1/4 cup edamame
- 1/4 cup Ocean Salad
- 1/4 cup crispy onion strings
- 1 cup Furikake Sushi Rice
- Sweet Soy Glaze
- Wasabi Aioli
Enjoy your homemade Sam Choy Holoholo Poke Bowl!
Ready for more Chef Tips?
Don’t forget to share your creations! Follow me on social media (@cheftips) and use the hashtag #cheftipsrecipes. I’d love to see your culinary creations and connect with fellow food enthusiasts.
Head over to my YouTube channel for video demonstrations of more than 300 recipes! I’ll guide you through each step, sharing tips and tricks, and insider secrets gleaned from the chefs around the world. Let’s embark on more delicious adventures together! You can also follow me on Facebook, Instagram, TikTokand X!
More Hawaiian Recipes
- Hawaiian Loco Moco
- Hawaiian Garlic Shrimp Boats
- Poke Nachos
- Maui Costco Shopping List
- Hawaiian Kalua Pulled Pork
Sam Choy’s Holoholo Poke Bowl
Recipe by Jason Hill – CookingSessions.comIngredients
For the Poke:
- 1 1/4 pounds diced raw sushi-grade ahi tuna
- 1/4 cup diced Maui white onion or green onion
- 3 tbsp diced cucumber
- 3 tbsp chopped Ogo limu or dried wakame or hijiki seaweed
- 1 tbsp Hawaiian Red Salt
- 1 tbsp chopped Inamona or chopped Macadamia nuts
- 2 tsp sesame oil
For the Bowl:
- 4 slices avocado (1/2 of an avocado)
- 1/4 cup edamame
- 1/4 cup Ocean Salad see recipe below
- 1/4 cup crispy onion strings
- 1 cup Furikake Sushi Rice see recipe below
- Sweet Soy Glaze see recipe below
- Wasabi Aioli see recipe below
For the Ocean Salad:
- 1 oz dry wakame seaweed
- 4 tsp toasted sesame seeds
- 4 tsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp soy sauce
- 2 tsp cane sugar
- 1/2 tsp grated fresh ginger
- 1/2 tsp Hawaiian Red Sea salt
For the Furikake Sushi Rice:
- 1 1/4 cups short-grain white rice or sushi rice
- 1 1/2 cups water
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp furikake seasoning or toasted sesame seeds
For the Sweet Soy Glaze:
- 2/3 cup brown sugar
- 1/2 cup Aloha Shoyu Soy Sauce
- 1/3 cup white sugar
- 1/4 cup water
- 2 tbsp white wine vinegar
- 2 tbsp rice vinegar
- 1/2 tsp ground ginger optional
For the Wasabi Aioli:
- 1 cup mayonnaise
- 1 tsp lemon juice
- 4 cloves crushed garlic
- 2 tbsp wasabi paste
Instructions
Prepare the Poke:
- In a bowl, combine the diced tuna, onion, cucumber, Ogo limu, Hawaiian red salt, inamona, and sesame oil.
- Mix well and refrigerate for at least 30 minutes.
Prepare the Ocean Salad:
- Rehydrate the wakame seaweed in boiling water. Drain and squeeze out excess water.
- In a separate bowl, whisk together the rice vinegar, sesame oil, soy sauce, sugar, ginger, and salt.
- Add the rehydrated wakame to the dressing and toss to coat.
Prepare the Furikake Sushi Rice:
- Rinse the rice and soak for 20-30 minutes. Drain.
- Add the rice, water, salt, and sesame oil to a pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until the water is absorbed.
- Let the rice rest for 10 minutes, then fluff with a rice paddle.
- Toss the rice with rice vinegar and furikake seasoning.
Prepare the Sweet Soy Glaze:
- In a saucepan, combine the brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ginger.
- Bring to a boil, then reduce heat to low and simmer until the sauce thickens, about 30 minutes. Let cool completely and store in a squirt bottle for easy drizzling.
Prepare the Wasabi Aioli:
- In a bowl, whisk together the mayonnaise, lemon juice, garlic, and wasabi paste.
- Store in a squirt bottle for easy drizzling. Refrigerate until ready to use.
Assemble the Poke Bowls:
- Place a scoop of Furikake sushi rice in a bowl.
- Serve a generous portion of poke on the side. Drizzle poke with sweet soy glaze and wasabi aioli.
- Add avocado slices, edamame, ocean salad, and crispy onion strings around the bowl.
- Serve immediately and enjoy!
