Description
A vibrant and nourishing Tuna Poke Bowl featuring sushi rice, fresh sashimi-grade tuna, and crisp vegetables, all tossed in a flavorful soy dressing for a satisfying meal that captures the essence of Hawaiian and Japanese flavors.
Ingredients
Units
Scale
Sushi Rice:
- 2 cups sushi rice, rinsed
- 2 1/2 cups water
Sushi Rice Seasoning:
- 1/4 cup rice vinegar
- 2 tsp sugar, white
- 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 chilli paste or Sriracha
- 1 1/2 tsp grated fresh ginger
Poke Bowl:
- 350g / 12oz sashimi grade tuna, diced into 0.7cm / 1/4" 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 radish, finely 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 rice and water in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium low, cover with a lid, and cook undisturbed for 18-20 minutes until water is absorbed. Remove from heat and let it rest, covered, for 15 minutes without stirring.
- Prepare the sushi rice seasoning: Mix rice vinegar, sugar, and salt until the sugar dissolves. Spread the cooked rice into a large pan and drizzle half of the seasoning over it. Gently fold the rice with a rice paddle or rubber spatula to incorporate the seasoning. Drizzle the remaining seasoning and fold for another minute. Allow the rice to cool to room temperature, ideally by fan also.
- Make the ginger marinade dressing: Combine soy sauces, sesame oil, mirin, rice vinegar, chilli paste, and grated ginger in a bowl and mix well.
- Assemble the poke bowl: Toss the diced tuna in the dressing and set aside briefly. Divide the cooled rice among four bowls. Top each with radish, carrot, edamame, and avocado. Add the dressed tuna on top of the rice and vegetables. Garnish with cucumber, green onion, sesame seeds, and drizzle with any remaining dressing before serving.
Notes
- Use sushi-grade fish for safety and best flavor.
- If mirin is unavailable, substitute with Chinese cooking wine plus a bit of sugar, or honey mixed with fruit juice.
- Freshly julienned vegetables add crunch and freshness to the bowl.
- Serve immediately for the best texture and flavor.
- This dish is best enjoyed shortly after assembling to maintain freshness.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 591 kcal
- Sugar: 8 g
- Sodium: 905 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 33 mg
