Description
This Tuna Poke Bowl features fresh sashimi-grade tuna marinated in a flavorful ginger soy dressing, served over perfectly seasoned sushi rice with crisp vegetables and creamy avocado. A vibrant, healthy dish inspired by Hawaiian and Japanese flavors, perfect for a light yet satisfying meal.
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 chilli paste or Sriracha
- 1 1/2 tsp fresh grated ginger
Poke Bowl:
- 350 g sashimi grade tuna, diced 0.7 cm / 1/4 inch dice
- 1 small carrot, finely julienned
- 1 cucumber, deseeded and finely diced
- 1 small avocado, peeled and cut into 8 wedges
- 6 red radishes, finely 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 the rinsed sushi rice and water into a large saucepan over medium-high heat without a lid. Once it reaches a boil, reduce the heat to medium-low, cover with a lid, and cook for 20 minutes until water is completely absorbed. Do not stir or remove the lid during cooking. Remove from heat and let rice rest covered for 15 minutes without disturbance.
- Prepare Sushi Rice Seasoning: In a bowl, mix rice vinegar, sugar, and salt until the sugar dissolves completely.
- Season Rice: Spread the cooked rice evenly in a large baking pan (approximately 23 x 33 cm). Drizzle half of the sushi rice seasoning evenly over the rice. Using a rice paddle or rubber spatula, gently cut and fold the rice to incorporate the seasoning. After 1 minute, add the remaining seasoning and continue folding for another minute. The rice will appear wet but will absorb the seasoning. Allow the rice to cool to warm or room temperature, ideally in front of a fan, about 20 minutes.
- Make Ginger Marinade Dressing: In a bowl, whisk together light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chilli paste or Sriracha, and freshly grated ginger until combined.
- Assemble the Poke Bowl: Divide the cooled sushi rice evenly into serving bowls. Arrange red radish slices, julienned carrot, steamed edamame, and avocado wedges on top of the rice.
- Dress and Add Tuna: Toss the diced tuna immediately in the ginger marinade dressing, then add it on top of the rice and vegetables. Scatter the diced cucumber over the tuna primarily.
- Garnish and Serve: Sprinkle sliced green onions and black sesame seeds over the bowl. Drizzle any remaining dressing generously over all components and serve immediately for the freshest experience.
Notes
- Use sushi rice or short grain white rice for best texture; rinsing rice removes excess starch and prevents clumping.
- Rice vinegar provides a mild, slightly sweet acidity essential to sushi flavor.
- Dark soy sauce adds depth of color and flavor to the dressing; if unavailable, increase light soy sauce instead but do not substitute dark soy with light soy for the same amount.
- Toasted sesame oil has a stronger flavor than regular sesame oil; it enhances the dressing's nutty aroma.
- Mirin adds sweetness and complexity; sub with Chinese Shaoxing wine plus sugar or honey plus unsweetened fruit juice if avoiding alcohol.
- Always use sashimi-grade fish to ensure freshness and safety when serving raw.
- Removing cucumber seeds prevents excess moisture and sogginess.
- Edamame can be found frozen and shelled; steaming or boiling is sufficient before adding.
- The recipe makes extra rice; leftovers are great for other meals or sushi preparation.
Nutrition
- Serving Size: 1 bowl
- Calories: 591 kcal
- Sugar: 8 g
- Sodium: 905 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 33 mg
