Ahi Tuna Poke Bowl
Trendy ahi tuna poke bowl is all the rage and is easy to make at home with some high quality sushi-grade fish, soy ginger marinade, sushi rice, and vegetables.
Servings: 4
Ingredients
Sushi Rice:
- 2 cups 400g sushi rice, rinsed
- 2 1/2 cups 625 ml water
- 1/4 cup 60 ml rice vinegar
- 2 tsp granulated sugar
- 1/4 tsp salt
Soy Ginger Marinade Dressing:
- 2.5 tbsp soy sauce
- 2.5 tbsp toasted sesame oil
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 2.5 tsp Sriracha
- 1.5 tsp grated fresh ginger
Poke Bowl:
- 400 g / 14oz sashimi grade tuna diced
- 1 carrot finely julienned
- 1 cucumber deseeded and finely diced
- 1 avocado peeled and sliced
- 6 red radish finely sliced
- 1 cup shelled edamame cooked
Garnish:
- 1 spring green onion finely sliced or diced
- Black sesame seeds
- Strips of nori seaweed
Instructions
Sushi Rice:
- In a large saucepan, rinse the rice. Bring the water and rice to boil over medium heat with no lid. Once boiling, lower the heat to a shimmer, place the lid on, and cook for 18-20 minutes undisturbed until the water is absorbed. Turn off the heat and allow the rice to rest for 15 minutes.
- In the meantime, prepare the sushi rice vinegar mixture by mixing rice wine vinegar, sugar, and salt together. Transfer the rice to a large bowl. Using a rice paddle, gently fold the sushi rice mixture into the rice until well combined. Allow rice to come to room temperature.
Poke Bowl:
- In a large bowl, mix together the ingredients for the soy ginger marinade dressing.
- Divide rice between bowls. Top each bowl with radish, carrot, edamame, cucumberand avocado.
- Gently toss the diced tuna into the soy ginger marinade dressing and immediately transfer over the rice.
- Place tuna in Dressing and toss (no need to marinate), then immediately transfer onto rice.
- Garnish the rice bowls with spring green onions, black sesame seed and nori seaweed.
- Serve immediately.
Notes
Recipe inspired from RecipeTinEats and Nadiya's Salmon Poke Bowl.