Description
This vibrant Tuna Poke Bowl features perfectly seasoned sushi rice topped with fresh sashimi-grade tuna, crisp vegetables, and flavorful dressing, creating a wholesome and colorful dish that’s as healthy as it is delicious.
Ingredients
Sushi Rice:
2 cups sushi rice, rinsed2 1/2 cups water
Sushi Rice Seasoning:
1/4 cup rice vinegar2 tsp sugar, white
1/4 tsp salt
Ginger Marinade Dressing:
1 1/2 tbsp light or all purpose soy sauce2 tsp dark soy
2 1/2 tbsp toasted sesame oil
2 tbsp mirin
2 tbsp rice vinegar
2 1/2 tsp chilli 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 finely diced
1 small avocado, peeled and cut into 8 wedges
6 red radish, finely sliced
1 cup shelled edamame, boiled or steamed
1 green onion, finely sliced on the diagonal
Black sesame seeds
Instructions
- Sushi Rice: Place water and rice in a large saucepan over medium high heat, no lid. As soon as it boils, lower heat to medium low, cover and cook for 18-20 minutes or until water is absorbed. Do not stir or lift the lid during cooking. Remove from heat and let rest, undisturbed, for 15 minutes.
- Sushi Rice Seasoning: Mix rice vinegar, sugar, and salt until the sugar dissolves. Spread rice into a large pan, drizzle half of the seasoning over, and gently fold to combine, then add the remaining seasoning and mix for another minute. Allow the rice to cool to room temperature, ideally by fanning or spreading out.
- Poke Bowl Assembly: Prepare the dressing by mixing soy sauces, sesame oil, mirin, rice vinegar, chili paste, and ginger. Divide the cooked rice into bowls. Top with sliced radish, julienned carrot, edamame, and avocado. Toss the tuna in the dressing, then layer onto rice. Garnish with cucumber, green onion, sesame seeds, and drizzle with remaining dressing. Serve immediately.
Notes
- Use sushi-grade fish to ensure freshness and safety; fish should be labeled for raw consumption.
- Rinsing rice thoroughly removes excess starch, making it fluffy and sticky for sushi.
- Dark soy adds color and flavor to the tuna, while light soy keeps the dressing balanced.
- Toasted sesame oil provides a rich, nutty aroma that enhances the dressing.
- If avoiding alcohol, substitute mirin with honey and fruit juice for added sweetness.
- Vegetables like cucumber and radish add crunch and freshness, balancing the rich tuna.
- This dish is best served immediately for optimal freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 591 kcal
- Sugar: 8 g
- Sodium: 905 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 33 mg
