Description
This Tuna Poke Bowl recipe offers a fresh and vibrant dish featuring sashimi-grade tuna marinated in a flavorful ginger dressing, served atop seasoned sushi rice and accompanied by a colorful array of crunchy vegetables and creamy avocado. Perfect for a healthy, light meal that balances savory, spicy, and tangy flavors with refreshing textures.
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 grated fresh 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, 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 sushi rice and water in a large saucepan over medium-high heat without a lid. When it starts to boil, reduce the heat to medium-low, cover the pan with a lid, and cook for 18-20 minutes until the water is fully absorbed. Avoid stirring or lifting the lid while cooking. Remove from heat and let the rice rest undisturbed for 15 minutes.
- Prepare the Sushi Rice Seasoning: In a small bowl, mix the rice vinegar, white sugar, and salt until the sugar dissolves completely. Transfer the cooked rice to a large pan, drizzle half of the seasoning mixture over it, and gently fold to combine the flavors. Then, add the remaining seasoning and gently fold again for about one minute. Allow the rice to cool to room temperature, ideally by fanning or spreading it out to speed up the process.
- Make the Ginger Marinade Dressing: In a bowl, combine light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste (or Sriracha), and freshly grated ginger. Stir well to create a balanced and flavorful dressing.
- Assemble the Poke Bowl: Divide the cooled sushi rice evenly into four bowls. Top each with sliced red radish, julienned carrot, cooked edamame, and avocado wedges. Toss the diced tuna gently in the ginger marinade dressing to coat well, then arrange it on top of the rice and vegetables in each bowl.
- Garnish and Serve: Sprinkle finely diced cucumber, sliced green onions, and black sesame seeds over the bowls. Drizzle any remaining dressing on top for extra flavor. Serve the poke bowls immediately to enjoy the fresh and vibrant flavors at their best.
Notes
- Use sashimi-grade tuna to ensure safety and optimal flavor since this dish is served raw.
- If desired, substitute tuna with other fresh fish like salmon, trout, or kingfish.
- Do not skip the resting period for the rice, as it allows the grains to firm up and improves texture.
- To cool the rice faster, use a fan while gently folding the seasoning into the rice.
- Adjust spice level by modifying the amount of chili paste or Sriracha in the dressing.
- Serve immediately after assembly to preserve the freshness and texture of ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
