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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Cubes of sushi-grade ahi tuna marinated in soy, sesame and ginger, served over rice with avocado, cucumber, edamame, carrots and radish. Extra green onions and sesame seeds finish the bowls.
Cubed sashimi-grade salmon seasoned with brown sugar and hot sauce, served over lightly mashed avocado with a lemon and champagne vinegar dressing, sour cream and dill.
Salmon marinated in shoyu, ponzu and ginger, chilled, served over room-temperature sushi rice with cucumber, avocado, nori, homemade tenkasu crunch and spicy mayo.
Sashimi-grade salmon in a soy, sriracha, maple, garlic and ginger sauce over rice with edamame, greens and avocado, the rest of the sauce served alongside.
Lettuce leaves dressed with a soy, mirin and citrus ponzu, topped with salmon, avocado, pickled cucumber and scallion, crushed wasabi peas and furikake.
Watermelon pieces marinate for hours in a sesame, soy, tahini and lime dressing, then sear briefly until lightly caramelised. The reduced marinade becomes the sauce, with scallions and cilantro on top.
Shoyu Ahi Poke Recipe - a traditional Hawaiian ahi poke bowl recipe made with sashimi grade ahi tuna, sweet onions, soy sauce, sesame oil, macadamia nuts, and scallions. This amazing recipe from Tutu's Aloha kitchen comes together so quickly and makes you feel like you've been transported directly to Hawaii! Best served with steamed short-grain rice or on its own.
HawaiianSeafood and Shellfish10 minServes 3563 kcalDairy-freeEgg-free
Shoyu-marinated ahi tuna and sweet onion over rice with watermelon radish, lettuce, daikon sprouts and edamame, finished with salted macadamia inamona.
A whole cut-up chicken simmers in a Hawaiian-style soy sauce braise sweetened with brown sugar and sharpened with ginger, garlic, oregano and two kinds of pepper heat. The sauce is reduced and thickened with cornstarch, and sliced green onions finish the dish.
Chicken breasts slow cooked with pineapple tidbits and sliced onion in a sauce of BBQ sauce, reserved pineapple juice, brown sugar, soy sauce and garlic powder. The chicken is shredded and served saucy.
Frozen meatballs slow cooked with pineapple chunks in a huli huli style sauce of pineapple juice, soy sauce, brown sugar, ketchup, ginger and garlic. A cornstarch slurry thickens the glossy sauce in the last twenty minutes.
Slow Cooker Kalua Pork is a Hawaiian main course built around pork. It takes 910 min in total and serves 8. It pairs well with applesauce and roasted sweet potatoes.
A whole pork butt roast rubbed with coarse Hawaiian sea salt and liquid smoke, then slow cooked for up to twenty hours. The pork is shredded and returned to its own juices, Kalua style.
A whole pork butt rubbed with salt, liquid smoke and soy sauce and cooked for 18 hours until it shreds, piled into Hawaiian rolls under a cabbage and sesame slaw.
Tuna marinated in soy, rice vinegar and sambal oelek, its marinade boiled down and drizzled back over seasoned sushi rice bowls with avocado and a Sriracha mayo drizzle.
A party-size spicy ahi poke: tuna, cucumber, green onion and tobiko in a Kewpie-Sriracha mayo, spread over jasmine rice in a casserole dish under furikake.
Day-old rice is stir-fried in a hot wok with diced SPAM, corn, eggs and garlic, then tossed with a Sriracha and soy sauce mixture and finished with green onions.
This refreshing tropical smoothie is bursting with tropical fruit flavors, making it the perfect treat for a hot day. Sip it, and you'll feel like you're lounging on the beach, enjoying a drink freshly served by the cabana boy!