Tuna Poke Bowl
This tuna poke bowl combines sushi rice, marinated sashimi-grade tuna, vibrant veggies, and avocado to create an easy tuna poke bowl recipe. Perfect for a healthy poke bowl with tuna.
Ingredients
- 2 cups sushi rice rinsed
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tsp sugar
- 1/4 tsp salt
- 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
- 350g / 12oz sashimi-grade tuna diced into 1/4-inch cubes
- 1 small carrot finely julienned
- 1 cucumber deseeded and finely diced
- 1 small avocado peeled and cut into wedges
- 6 red radishes finely sliced
- 1 cup shelled edamame boiled or steamed
- 1 green onion finely sliced
- black sesame seeds for garnish
Instructions
- Cook the sushi rice: Add the rice and water to a saucepan and bring it to a boil. Once boiling, reduce the heat, cover, and cook without stirring for 18–20 minutes. Turn off the heat and let it sit covered for 15 minutes.
- Prepare the sushi seasoning: Combine rice vinegar, sugar, and salt until the sugar dissolves. Spread the cooked rice in a large pan and drizzle half the seasoning. Gently fold with a spatula, then add the remaining seasoning and continue folding. Let the rice cool to room temperature.
- Make the dressing: Whisk together the soy sauces, sesame oil, mirin, chili paste, and ginger in a bowl. Divide the dressing in half—one for marinating the tuna, one for drizzling.
- Assemble the bowls: Divide the rice into four bowls. Arrange the carrot, cucumber, avocado, radishes, and edamame over the rice.
- Marinate and add the tuna: Toss the diced tuna in half the dressing, then layer it onto the bowls. Sprinkle with green onions and sesame seeds, and drizzle the remaining dressing on top.
Notes
Feel free to substitute salmon or tofu for tuna and experiment with your favorite seasonal vegetables!