Description
A vibrant and fresh Tuna Poke Bowl featuring sashimi-grade tuna, perfectly seasoned sushi rice, and a flavorful ginger marinade dressing. This dish combines crunchy vegetables, creamy avocado, and a touch of heat from chili paste for a balanced and satisfying meal inspired by Hawaiian and Japanese flavors.
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 fresh grated ginger
Poke Bowl:
- 350 g sashimi grade tuna, diced 0.7 cm / 1/4 inch
- 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 Sushi Rice: Place rinsed sushi rice and water in a large saucepan over medium-high heat without a lid. Once it boils, reduce heat to medium-low, cover with a lid, and simmer for 20 minutes or until the water is fully absorbed. Do not stir or lift the lid during cooking. Remove from heat and let sit undisturbed with the lid on for 15 minutes.
- Prepare Sushi Rice Seasoning: In a bowl, mix rice vinegar, white sugar, and salt until the sugar dissolves completely.
- Season Rice: Spread the cooked rice into a large shallow pan (about 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 without mashing to distribute the seasoning. After 1 minute, drizzle the remaining seasoning and fold the rice again for another minute. The rice will appear wet but will absorb the seasoning as it cools.
- Cool Rice: Allow the seasoned rice to cool to warm or room temperature, ideally placing it in front of a fan, which takes about 20 minutes.
- Make Ginger Marinade Dressing: In a bowl, whisk together light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste, and grated ginger until well combined.
- Assemble Poke Bowls: Divide the cooled sushi rice into bowls. Arrange radish slices, julienned carrot, edamame, and avocado on top of the rice. Toss the diced tuna briefly in the ginger marinade dressing, then place it immediately on top of the rice in each bowl. Sprinkle diced cucumber mainly over the tuna, then add sliced green onion and black sesame seeds as garnish.
- Serve: Drizzle the remaining ginger marinade dressing over each bowl and serve immediately.
Notes
- Sushi rice is a type of short grain rice that becomes sticky when cooked, perfect for sushi and poke bowls. If unavailable, use short grain white rice as the next best alternative.
- Rinsing the rice before cooking removes excess starch and prevents clumping; rinse under running water for about 15 seconds.
- Rice vinegar, also known as rice wine vinegar, is milder in flavor than regular white vinegar and gives an authentic Asian taste.
- Dark soy sauce adds rich color and flavor to the dressing; if unavailable, substitute with additional light soy sauce but avoid replacing light soy with dark soy to prevent overpowering flavor.
- Mirin is a sweet Japanese cooking wine; it can be substituted with Chinese cooking wine plus sugar or honey and unsweetened fruit juice if avoiding alcohol.
- Use sashimi-grade fish to ensure freshness and safety when consuming raw; buy from reputable sources.
- For cucumber, deseed to remove watery seeds for better texture, then finely dice the flesh.
- Edamame can be bought frozen and shelled, simply boiled or steamed like peas before adding to the bowl.
- This recipe makes more rice than needed, which can be refrigerated and eaten later.
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
