Description
This vibrant Tuna Poke Bowl features perfectly seasoned sushi rice topped with fresh sashimi-grade tuna, crunchy vegetables, and a savory soy-based dressing, creating a fresh and satisfying Asian-inspired meal.
Ingredients
Units
Scale
Sushi Rice:
- 2 cups sushi rice, rinsed
- 2 1/2 cups water
Sushi Rice Seasoning:
- 1/4 cup rice vinegar
- 2 tsp sugar, white
- 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 / 12oz sashimi grade tuna, diced (or salmon, trout, kingfish)
- 1 small carrot, finely julienned
- 1 cucumber, deseeded and diced
- 1 small avocado, peeled and cut into 8 wedges or diced
- 6 red radish, finely sliced
- 1 cup shelled edamame, boiled or steamed
- 1 green onion, sliced diagonally
- Black sesame seeds, for garnish
Instructions
- Sushi Rice: Place the rinsed rice and water in a large saucepan over medium-high heat. Bring to a boil without a lid, then lower the heat to medium-low, cover, and cook for 18-20 minutes until water is absorbed. Do not stir or lift the lid during cooking. Remove from heat and let it sit, covered, for 15 minutes to steam.
- Sushi Rice Seasoning: Mix rice vinegar, sugar, and salt until the sugar dissolves. Spread the cooked rice into a large shallow pan. Drizzle half of the seasoning over the rice. Gently fold the rice using a rice paddle or spatula to incorporate the seasoning. After one minute, add the remaining seasoning and fold for another minute. Allow the rice to cool to warm or room temperature, ideally fanned for quicker cooling, about 20 minutes.
- Ginger Marinade Dressing: In a bowl, whisk together soy sauces, sesame oil, mirin, rice vinegar, chili paste, and grated ginger until well combined.
- Poke Bowl Assembly: Toss the diced tuna in the dressing and coat evenly. Divide the cooled rice among bowls. Top with sliced radish, julienned carrot, edamame, and avocado. Place the marinated tuna on top of the rice. Garnish with cucumber, green onion, and a sprinkle of black sesame seeds. Drizzle with remaining dressing and serve immediately.
Notes
- Use sushi rice for authentic texture and absorption; rinsing thoroughly is important to remove excess surface starch.
- If you can’t find mirin, substitute with Chinese cooking wine plus sugar or honey and fruit juice.
- Choose sashimi-grade fish to ensure freshness and safety, critical for raw preparations.
- Edamame can be frozen and cooked directly; boiling or steaming takes about 3-5 minutes.
- For added flavor, toasted sesame seeds add a nice crunch and aroma.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 591 kcal
- Sugar: 8 g
- Sodium: 905 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 33 mg
