Description
This Tuna Poke Bowl is a vibrant and fresh Hawaiian-inspired dish featuring sashimi-grade tuna marinated in a flavorful blend of soy sauces, sesame oil, and chili paste, served over perfectly seasoned sushi rice and topped with fresh vegetables like avocado, cucumber, carrot, and radish. It’s a quick, nutritious, and delicious meal perfect for any occasion.
Ingredients
Scale
Rice Base
- 2 cups sushi rice, rinsed
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tsp white sugar
- 1/4 tsp salt
Tuna Marinade
- 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 fresh grated ginger
- 350g / 12oz sashimi grade tuna, diced 0.7cm (1/4 inch) cubes
Vegetables & Garnishes
- 1 small carrot, finely julienned
- 1 cucumber, deseeded and finely diced
- 1 small avocado, peeled and cut into 8 wedges or diced
- 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
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- Season the Rice: While the rice is resting, mix 1/4 cup rice vinegar, 2 tsp sugar, and 1/4 tsp salt in a small bowl until dissolved. Gently fold the seasoning mixture into the cooked rice using a wooden spoon or rice paddle to avoid mashing the grains. Set aside to cool to room temperature.
- Make the Tuna Marinade: In a medium bowl, combine light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste (or Sriracha), and grated ginger. Stir well to blend the flavors. Add the diced sashimi-grade tuna to the marinade and gently toss to coat all pieces evenly. Let it marinate for 10-15 minutes in the refrigerator.
- Prepare the Vegetables: While the tuna marinates, prepare the vegetables: finely julienne the carrot, deseed and dice the cucumber, slice the radishes thinly, steam or boil the shelled edamame, slice the green onion diagonally, and cut the avocado into wedges or dice.
- Assemble the Poke Bowls: Divide the prepared sushi rice evenly among four bowls. Top each bowl with marinated tuna, carrot, cucumber, radishes, edamame, avocado, and green onion. Sprinkle black sesame seeds on top for garnish.
- Serve Immediately: Serve the poke bowls immediately to ensure freshness of the fish and textures of the vegetables are at their best. Enjoy your fresh, homemade Tuna Poke Bowl!
Notes
- Note 1: Rinsing sushi rice thoroughly is essential to achieve the ideal sticky but separate grain texture.
- Note 2: Rice vinegar is key to seasoning sushi rice and balancing flavors in the marinade.
- Note 3: Use good quality light and dark soy sauces for depth of flavor; dark soy adds richness and color.
- Note 4: Toasted sesame oil adds a nutty aroma that complements the fish.
- Note 5: Mirin adds a subtle sweetness and depth to the marinade.
- Note 7: Choose only sashimi or sushi grade fish to ensure safety when consuming raw; you can substitute tuna with salmon, trout, or kingfish.
- Note 8: Shelled edamame can be boiled or steamed according to the package instructions for a quick protein boost.
