Description
This Tuna Poke Bowl recipe features tender sashimi-grade tuna marinated in a flavorful ginger and soy dressing, served over perfectly seasoned sushi rice with fresh vegetables and garnished with black sesame seeds. A vibrant, healthy, and refreshing meal inspired by Hawaiian poke, perfect for a light 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 freshly grated 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 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 the Sushi Rice: Place the rinsed sushi rice and water in a large saucepan over medium-high heat without a lid. When the water reaches a boil, reduce the heat to medium-low, cover the pan, and cook for 18-20 minutes until the water is fully absorbed. Avoid stirring or lifting the lid during cooking. Once done, remove from heat and let the rice rest, covered and undisturbed, for 15 minutes.
- Prepare Sushi Rice Seasoning: In a small bowl, mix the rice vinegar, white sugar, and salt until the sugar dissolves completely. Spread the hot cooked rice evenly in a large pan. Drizzle half of the seasoning over the rice and gently fold it through to evenly distribute. Add the remaining seasoning and mix for another minute. Allow the rice to cool to room temperature by fanning it or spreading it out to help it cool evenly.
- Make the Ginger Marinade Dressing: In a separate bowl, whisk together the light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste (or Sriracha), and freshly grated ginger until well combined. Set aside.
- Prepare the Poke Bowl Ingredients: Dice the sashimi-grade tuna into bite-sized pieces. Julienne the carrot finely. Deseed and dice the cucumber. Peel and cut the avocado into 8 wedges. Thinly slice the radishes. Boil or steam the shelled edamame if not already prepared. Slice the green onion diagonally.
- Assemble the Poke Bowls: Divide the cooled seasoned sushi rice evenly into four bowls. Arrange the sliced radishes, julienned carrot, shelled edamame, and avocado wedges on top of the rice. Toss the diced tuna in half of the ginger marinade dressing to coat it evenly, then layer the tuna on top of the rice and vegetables.
- Garnish and Serve: Top each bowl with the diced cucumber, sliced green onion, and a sprinkle of black sesame seeds. Drizzle the remaining dressing over each bowl. Serve the poke bowls immediately for the freshest flavor and texture.
Notes
- Use sashimi-grade fish to ensure safety and freshness when consuming raw fish.
- You can substitute tuna with other sashimi-grade fish such as salmon, trout, or kingfish.
- For extra flavor, you can add sliced seaweed, pickled ginger, or wasabi as optional toppings.
- If you prefer a spicy kick, adjust the amount of chili paste or Sriracha in the dressing to your liking.
- Store any leftover dressing separately in the refrigerator for up to 3 days.
- Do not stir sushi rice while it cooks to prevent it from becoming mushy.
- Make sure to cool the seasoned rice to room temperature before assembling bowls to maintain the best texture.
