Description
This vibrant Tuna Poke Bowl combines perfectly seasoned sashimi-grade tuna with fluffy sushi rice and a medley of fresh, crunchy vegetables. Topped with aromatic sesame seeds and dressed in a flavorful soy-ginger sauce, it’s a healthy, satisfying dish that’s easy to assemble and bursting with umami flavors. Perfect for a quick lunch or a light dinner, it offers a delicious taste of Japanese-inspired cuisine with customizable options for seafood and vegetables.
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
- 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 ginger , fresh
Poke Bowl:
- 350g / 12oz sashimi grade tuna (or salmon, trout or kingfish), diced 0.7cm / 1/4" dice
- 1 small carrot , finely julienned
- 1 cucumber , deseeded and finely diced
- 1 small avocado , peeled and cut into 8 wedges
- 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
- Prepare Sushi Rice: Place rinsed rice and water in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover, and cook for 18-20 minutes until water is absorbed. Do not stir or lift the lid during cooking. Remove from heat and let sit undisturbed for 15 minutes.
- Make Sushi Rice Seasoning: Mix rice vinegar, sugar, and salt until sugar dissolves. Spread cooked rice into a large pan, drizzle half of the seasoning, and gently fold to combine. Repeat with remaining seasoning and fold for an additional minute. Allow rice to cool to room temperature or slightly warm.
- Prepare Dressing: In a bowl, whisk together soy sauces, toasted sesame oil, mirin, rice vinegar, chili paste, and grated ginger. Set aside.
- Assemble Poke Bowl: Divide cooled sushi rice into bowls. Top with sliced radish, julienned carrot, cooked edamame, and avocado wedges. Toss the diced tuna in the dressing, then spoon onto the rice. Garnish with diced cucumber, sliced green onion, and black sesame seeds. Finish by drizzling with the remaining dressing. Serve immediately.
Notes
- Ensure the tuna is sashimi grade for safety and quality.
- You can substitute tuna with salmon, trout, or kingfish for variety.
- If mirin is unavailable, substitute with cooking wine plus a small amount of sugar or honey.
- Use fresh vegetables for maximum crunch and flavor.
- This dish can be refrigerated for a few hours, but best enjoyed fresh.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 591 kcal
- Sugar: 8 g
- Sodium: 905 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 33 mg
