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Ahi Tuna Poke Bowl Viktoria Pressure Cooker Style

This vibrant ahi tuna poke bowl features marinated sushi-grade tuna, fresh veggies, and fluffy rice cooked in a pressure cooker, all brought together with bold Asian-inspired flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 635 kcal

Equipment

  • 1 Mixing bowl For marinating tuna
  • 1 Pressure cooker To cook sushi rice

Ingredients
  

Main ingredients

  • 4 tablespoons Soy sauce
  • 1 tablespoon + 1 teaspoon Mirin sweet rice wine
  • 2 teaspoons Toasted sesame oil
  • 2 teaspoons Toban djan sauce for that spicy kick
  • 1 teaspoon Sugar
  • 3 Green onions chopped fine
  • 2 tablespoons Toasted sesame seeds
  • 1 pound Sushi grade ahi tuna yellowfin or bluefin
  • 1 cup Cooked sushi rice made in your cooker
  • 1 Avocado
  • 1 Small Persian cucumber
  • 4-5 Radishes for crunch
  • ½ cup Sushi rice
  • ½ cup Water
  • 1 pinch Salt
  • 1 tablespoon Rice vinegar
  • 2 teaspoons Sugar
  • ¼ teaspoon Salt
  • Assorted toppings scallions, sprouts, cabbage, carrots, furikake, cilantro, hot sauce

Instructions
 

Instructions

  • Whisk soy sauce, mirin, sesame oil, toban djan, and sugar until sugar dissolves.
  • Cube the ahi tuna and place in a bowl.
  • Pour marinade over the tuna, toss, and let it marinate in the fridge for 10–15 minutes.
  • Rinse sushi rice. Add rice, water, a pinch of salt, rice vinegar, sugar, and salt to pressure cooker.
  • Seal cooker lid. Cook 6 minutes on high pressure. Let naturally release for 10 minutes, then quick release.
  • Slice avocado, cucumber, radishes, and chop green onions.
  • Scoop rice into bowls, top with marinated tuna, avocado, cucumbers, radishes, green onions, and sesame seeds. Serve immediately.

Notes

Serve with soy sauce or hot sauce on the side. Optional toppings like radish sprouts and furikake add extra texture and flavor. Make sure ahi tuna is fresh, and consume same day for best quality.