HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
From Can to Kanaka hero image

From Can to Kanaka

Marinated Sardine Poke Bowl with Jasmine Rice, Tropical Fruit, and Soy-Lime Drizzle

30 minutes
Serves 4
DinnerHawaiianDairy-freeNut-free
Herb's take

This is Hawaiian poke with a salty surprise, canned sardines bring big umami energy. You’ll learn the art of quick marinating and why poke is more about texture than just tossing raw fish.

Ingredients

Yield
4

Instructions

  1. 01
    Cook jasmine rice according to package directions, keeping it fluffy and not mushy. Let cool slightly while prepping other ingredients.
  2. 02
    In a small bowl, whisk together soy sauce, fresh lime juice, toasted sesame oil, honey, and grated ginger until well combined for your soy-lime dressing.
  3. 03
    In a medium bowl, gently toss sardine pieces with 2 tablespoons of the soy-lime dressing and half the green onions. Let marinate for 10 minutes.
  4. 04
    Combine diced pineapple, mango, and cucumber in a separate bowl. Sprinkle lightly with sea salt and toss to combine.
  5. 05
    To assemble, divide rice among four bowls. Arrange sardines, fruit mixture, and remaining green onions over the rice in distinct sections for that classic poke visual.
  6. 06
    Drizzle remaining soy-lime dressing evenly over all four bowls. Scatter black sesame seeds and nori strips on top.
  7. 07
    Serve immediately while rice is still slightly warm and toppings are fresh.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.