# From Can to Kanaka

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

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.

- Serves: 4
- Cook time: 30 minutes
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Nut-free
- Canonical: https://cookwithherb.com/r/marinated-sardine-poke-bowl-with-jasmine-rice-tropical-fruit-and-soy-lim-ab18c8b2
- Image: /api/recipes/image-file?pathname=recipes%2Fab18c8b2-3810-451c-8bbd-91fce8bb0548-1790886165757.png

## Ingredients

- 2 cans (about 7 oz total) canned sardines in olive oil, drained and cut into bite-size pieces
- 2 cups jasmine rice, rinsed
- 1 cup fresh pineapple, diced small
- 1 cup mango, diced small
- 1/2 cup green onions, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tsp toasted sesame oil
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- 1/2 tsp sea salt
- 2 tsp black sesame seeds
- 2 sheets nori sheets, cut into thin strips
- 1/2 cup English cucumber, diced small

## Instructions

1. Cook jasmine rice according to package directions, keeping it fluffy and not mushy. Let cool slightly while prepping other ingredients. (Herb says: Rice that’s just warm, not piping hot, will be friendlier to both poke toppings and the structural integrity of your bowl.)
2. 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. 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. (Herb says: Marinating tames the sardine’s assertiveness and gives the fish time to make friends with the other flavors.)
4. Combine diced pineapple, mango, and cucumber in a separate bowl. Sprinkle lightly with sea salt and toss to combine.
5. 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. Drizzle remaining soy-lime dressing evenly over all four bowls. Scatter black sesame seeds and nori strips on top. (Herb says: Nori and sesame aren’t just garnish, they bring aroma and crunch, and make the poke bowl unmistakably Hawaiian in character.)
7. Serve immediately while rice is still slightly warm and toppings are fresh.