tuna poke bowl
This refreshing Tuna Poke Bowl combines fresh sushi-grade tuna with a variety of toppings over a bed of rice. Perfect for a light lunch or dinner, it's packed with flavor and nutrients, making it a delightful meal that's easy to prepare.
Equipment
- 1 rice cooker or pot
- 1 mixing bowl
- 1 cutting board
- 4 serving bowls
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- 1 lb sushi-grade tuna, diced Ensure you use sushi-grade tuna for the best flavor and safety.
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 unit avocado, sliced
- 1 cup cucumber, thinly sliced
- ½ cup edamame (shelled)
- ¼ cup green onions, chopped
- 1 tablespoon sesame seeds
- 1 unit seaweed salad (optional) Optional topping.
- 1 unit pickled ginger (optional) Optional accompaniment.
- 1 unit wasabi (optional) Optional condiment.
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
- In a rice cooker or pot, combine the rinsed rice with 2 ½ cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until tender. Remove from heat and let it sit covered for another 10 minutes.
- While the rice is cooking, prepare the tuna. In a mixing bowl, combine the diced tuna, soy sauce, sesame oil, and rice vinegar. Gently mix and allow it to marinate for about 10 minutes.
- Once the rice is cooked and fluffy, divide it evenly among four serving bowls as the base.
- On top of the rice, arrange the marinated tuna, avocado slices, cucumber slices, edamame, and green onions. Sprinkle with sesame seeds.
- If desired, serve with seaweed salad, pickled ginger, and a small dollop of wasabi on the side.
Notes
Ensure you use sushi-grade tuna for the best flavor and safety.
Feel free to customize the toppings based on your preferences.
If you wish to make it low-carb, you can substitute the sushi rice with cauliflower rice.