Description
This Tuna Poke Bowl features perfectly cooked sushi rice topped with sashimi-grade tuna, fresh vegetables, and a flavorful ginger marinade dressing. It’s a vibrant, healthy dish inspired by Hawaiian flavors, perfect for a refreshing lunch or dinner.
Ingredients
Scale
Sushi Rice:
- 2 cups sushi rice, rinsed
- 2 1/2 cups water
Sushi Rice Seasoning:
- 1/4 cup rice vinegar
- 2 tsp white sugar
- 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 fresh grated ginger
Poke Bowl:
- 350 g (12 oz) sashimi grade tuna, diced into 0.7 cm (1/4 inch) pieces
- 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, thinly sliced
- 1 cup shelled edamame, boiled or steamed
- 1 green onion, finely sliced on the diagonal
- Black sesame seeds for garnish
Instructions
- Cook Sushi Rice: Place rinsed sushi rice and water in a large saucepan over medium-high heat without a lid. Once it boils, reduce heat to medium-low, cover with a lid, and cook for 20 minutes until water is fully absorbed. Do not stir or remove lid during cooking. Remove from heat and let rice rest, covered, for 15 minutes.
- Prepare Sushi Rice Seasoning: In a small bowl, mix rice vinegar, sugar, and salt until sugar dissolves completely.
- Season the Rice: Spread the cooked rice evenly in a large shallow pan. Drizzle half of the sushi rice seasoning over the rice. Using a rice paddle or spatula, gently cut and fold the rice to incorporate the seasoning without mashing. After one minute, drizzle the remaining seasoning and fold again for another minute. The rice may look wet but it will absorb the seasoning. Allow rice to cool to warm or room temperature, ideally in front of a fan for 20 minutes.
- Make Ginger Marinade Dressing: In a bowl, whisk together light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste or Sriracha, and grated fresh ginger until combined.
- Assemble Poke Bowls: Divide the seasoned sushi rice evenly among bowls. Arrange sliced radish, julienned carrot, edamame, and avocado on top of the rice.
- Prepare Tuna: Toss the diced sashimi-grade tuna in the ginger marinade dressing briefly—no need to marinate. Immediately transfer the tuna onto the rice bowls.
- Finish the Bowls: Sprinkle diced cucumber mainly over the tuna, then add sliced green onion and black sesame seeds. Drizzle any remaining ginger marinade dressing over the assembled bowls and serve immediately.
Notes
- Use authentic sushi rice for the best texture; if unavailable, medium grain white rice can be a substitute.
- Rinse sushi rice thoroughly under running water for 15 seconds to remove excess starch before cooking.
- Rice vinegar adds a subtle tang and sweetness; do not substitute with white vinegar.
- Use both light and dark soy sauces for balanced flavor and authentic color; do not substitute dark soy with light soy sauce as it alters flavor and color.
- Mirin can be substituted with Chinese cooking wine plus sugar or honey with unsweetened fruit juice if avoiding alcohol.
- Ensure sashimi-grade fish for freshness and safety; about 80 to 100 g per person is sufficient.
- Deseed cucumber before dicing to avoid excess water making the dish soggy.
- Frozen shelled edamame is convenient and widely available; boil or steam before use.
- The recipe makes extra rice beyond what is used in each bowl; leftover rice can be refrigerated and used later.
Nutrition
- Serving Size: 1 bowl
- 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
