Description
A vibrant and fresh Tuna Poke Bowl featuring perfectly seasoned sushi rice, marinated sashimi-grade tuna, and a variety of crisp vegetables. This Hawaiian-inspired dish balances savory, tangy, and spicy flavors, making it a colorful and healthy meal perfect for any occasion.
Ingredients
Scale
Sushi Rice
- 2 cups sushi rice, rinsed
- 2 1/2 cups water
Sushi Rice Seasoning
- 1/4 cup rice vinegar
- 2 tsp white sugar
- 1/4 tsp salt
Ginger Marinade Dressing
- 1 1/2 tbsp light or all-purpose soy sauce
- 2 tsp dark soy sauce
- 2 1/2 tbsp toasted sesame oil
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 2 1/2 tsp chili paste or Sriracha
- 1 1/2 tsp grated fresh ginger
Poke Bowl
- 350g (12 oz) sashimi-grade tuna, diced (or salmon, trout, kingfish)
- 1 small carrot, finely julienned
- 1 cucumber, deseeded and finely diced
- 1 small avocado, peeled and cut into 8 wedges
- 6 red radishes, finely sliced
- 1 cup shelled edamame, boiled or steamed
- 1 green onion, finely sliced on the diagonal
- Black sesame seeds for garnish
Instructions
- Cook Sushi Rice: Place rinsed sushi rice and 2 1/2 cups water in a large saucepan over medium-high heat uncovered. When it begins to boil, reduce heat to medium-low, cover with a lid, and cook for 18-20 minutes until water is absorbed. Do not stir or lift the lid during this time. Remove from heat and let the rice rest, covered and undisturbed, for 15 minutes.
- Prepare Sushi Rice Seasoning: In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves completely.
- Season the Rice: Spread the cooked rice into a large pan or bowl. Drizzle half of the rice vinegar seasoning over the rice and gently fold to incorporate. Add the remaining seasoning and mix gently for another minute. Allow the rice to cool to room temperature, ideally using a fan or spreading it out to speed the process.
- Make Ginger Marinade Dressing: In a bowl, combine light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste, and grated fresh ginger. Mix well until fully blended.
- Marinate the Tuna: Toss the diced sashimi-grade tuna in half of the ginger marinade dressing to coat evenly. Set aside to let flavors meld.
- Assemble the Poke Bowl: Divide the seasoned sushi rice evenly into four bowls. Top each bowl with julienned carrot, sliced radish, shelled edamame, and avocado wedges. Layer the marinated tuna on top of the rice and vegetables. Garnish with diced cucumber, sliced green onion, and a sprinkle of black sesame seeds. Drizzle the remaining dressing over each bowl before serving.
- Serve Immediately: Enjoy your fresh and flavorful Tuna Poke Bowl right away for the best texture and taste.
Notes
- Use sashimi-grade tuna or other fresh fish suitable for raw consumption to ensure safety and flavor.
- If sushi rice is unavailable, a short-grain rice can be used as a substitute.
- Adjust chili paste or Sriracha quantity according to your preferred spice level.
- To speed up cooling of the rice, gently fan the rice while spreading it out in a shallow container.
- Leftover dressed tuna should be consumed promptly to maintain freshness and safety.
- Edamame can be boiled or steamed ahead of time to save preparation time.
