March 15, 2017

Hawaiian Poke Bowl with Veetee Rice

The New Trend: Poke Bowls

Hawaiian Poke Bowl - Veetee Rice 1

Is it just me, or are poke bowl restaurants all the new rave? Made popular in Southern California, this fast-food sushi trend is finally hitting Las Vegas. There is literally a poke bowl shop on every single street corner!

I’ve always loved a good Hawaiian poke bowl, but now that they’re so easily accessible (and made to order), I’ve started eating them at least once a week.

My favorite thing about poke is that it’s fresh, tasty, and high in protein! But at over $15 a pop, my new obsession is becoming quite the problem.

So I did what any money-saving foodie momma would do and I decided to make one myself!

Choosing Your Fish

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Poke (pronounced poh-keh) is a raw-fish salad, most commonly made with ahi tuna. It is usually served on a bed of rice or fresh greens.

Keep in mind that you can use any fish, and it doesn’t need to be raw. If you prefer your fish cooked, by all means, go for it! Feel free to use salmon, yellowtail, scallops, etc. Anything goes!

I opted for traditional ahi tuna, which I purchased at a local Japanese market.  Purchasing fish that you plan to eat raw can be a little nerve-wracking, so here are a couple of tips:

  1. Purchase sushi grade fish.  This is the highest quality fish, and one that can be eaten raw. Parasitic fish, such as salmon, should be flash frozen on the boat immediately when caught, killing any parasites and preserving freshness and texture.
  2. Go to a fish market. Look for one that sells through fish quickly, gets in daily shipments, and is knowledgable about where the fish comes from.
  3. Use those senses.  Your fish should be vibrant in color and fresh in smell. Once you take the fish home, use it as soon as possible because it is highly perishable.

Let’s Get Cooking!

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My Hawaiian Poke Bowl is packed with flavor and high in protein! It’s perfect for someone who wants a healthy and delicious dinner, but doesn’t want to spend too much time in the kitchen.

This meal will take you less than 10 minutes to make, thanks to my secret time-saver, Veetee Rice.

Veetee Rice is the only microwaveable rice I’ve found that mimics traditional sticky white rice. You can find the Thai Jasmine Rice that I used here on Amazon.

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Hawaiian Poke Bowl with Veetee Rice

  • Prep time: 10 minutes
  • Cook time: 0 minutes
  • Total time: 10 minutes

Yields: 2 bowls

Hawaiian Poke Bowl - Veetee Rice 2

This Hawaiian Poke Bowl is packed with traditional island flavor. The combination of mango and the sweet onion garlic sauce is sure to leave you wanting more! Nothing says “aloha” like a bowl of warm, sticky rice paired with fresh fish and veggies.

  • Main Ingredients:
  • 1/2 pound sushi-grade fish, cut into 1/4" cubes
  • 1 package Thai Jasmine Veetee Rice
  • 1 cucumber, sliced thin
  • 1/2 cup avocado
  • 1/2 cup mango
  • 1/2 cup shelled edamame
  • 1/2 cup shredded carrots
  • Sauce:
  • 1 tbsp soy sauce
  • 1 tsp lemon juice
  • 1 tsp sweet onion, finely chopped
  • 1/2 tsp minced garlic
  • Optional Garnish:
  • Panko Bread Crumbs
  • Sesame Seeds
  1. Mix sauce ingredients in a small bowl and set aside.
  2. With a sharp knife, cut sushi-grade fish into 1/4" cubes. Toss fish in sauce and set aside, allowing to marinate for several minutes.
  3. Peel and slice cucumber. I prefer to cut my cucumber "sushi style" in length-wise strips around the inner seeds.
  4. Remove skin from avocado and mango, and cut into small pieces. Remove edamame from shells if necessary. Carrots should be peeled and shredded.
  5. Microwave Veetee Rice for 2 minutes, according to instructions on the package.
  6. Fluff rice, and scoop into a bowl, topping with main ingredients and garnish. Enjoy while fresh!

As always, I hope you enjoyed this recipe. If you have any questions or feedback, please make sure to comment below!




This recipe was sponsored by Veetee USA.
1 Like


  1. Cath says:

    These look marvelous but hubby is very allergic to fish. Wondering if I can skip or substitute the fish. Also there’s the gluten free thing to worry about. What can I sub for Panko? Thanks for all your yummy ideas. Fresh ideas make cooking 3 meals a day survivable.