tuna poke bowl
This Tuna Poke Bowl is a refreshing and nutritious dish that highlights fresh, sushi-grade tuna and a vibrant mix of toppings. It combines flavors from traditional Hawaiian poke with modern ingredients for a healthy meal that’s easy to prepare at home.
Equipment
- 1 rice cooker or pot for sushi rice
- 1 mixing bowl
- 1 sharp knife
- 1 cutting board
- 4 serving bowls
Ingredients
- 2 cups sushi rice
- 2 ½ cups water For cooking rice.
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound sushi-grade tuna Diced.
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha Optional.
- 1 avocado sliced
- 1 cup cucumber Thinly sliced.
- ½ cup edamame Cooked and shelled.
- ¼ cup seaweed salad
- ¼ cup sliced green onions
- sesame seeds For garnish.
- pickled ginger Optional.
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Drain.
- Cook the sushi rice according to your rice cooker's instructions, or in a pot with 2 ½ cups of water, bringing to a boil and then simmering covered for 18-20 minutes. Let it sit covered for an additional 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, allowing it to cool slightly.
- While the rice is cooling, prepare the tuna. In a mixing bowl, combine the diced tuna, soy sauce, sesame oil, and sriracha (if using). Mix well and set aside.
- Once the rice has cooled, divide it evenly among the serving bowls.
- Top each bowl of rice with the marinated tuna, then arrange the avocado, cucumber, edamame, seaweed salad, and green onions on top.
- Sprinkle sesame seeds over each bowl for garnish. Add pickled ginger on the side if desired.
Notes
You can customize your poke bowl with different toppings like radishes, mango, or pickled vegetables according to your preferences.
Ensure the tuna is sushi-grade to ensure it is safe for raw consumption.
This dish is best served fresh but can be stored in the refrigerator for a few hours if needed.