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–+ servings
Sam Choy Holoholo Poke Bowl Recipe 1

Sam Choy’s Holoholo Poke Bowl

Course: Salad
Cuisine: Hawaiian
Keyword: ahi, ahi poke, rice, tuna
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 2
Cost: $40
Anyone who's visited 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. Now, let's get cooking! This recipe provides a step-by-step guide to recreating Sam Choy's Poke Bowl at home.
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Ingredients

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:

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!

Notes

There are a lot of steps to this recipe, so feel free to just make the poke with a side of furikake rice. You can pick and choose what accompaniments you like for an easier preparation.