Tuna Poke Bowl Recipe

Introduction

This Tuna Poke Bowl is a fresh and flavorful dish inspired by Hawaiian cuisine, combining sashimi-grade tuna with perfectly seasoned sushi rice and crisp vegetables. It’s easy to assemble and makes a vibrant, healthy meal that’s perfect for lunch or dinner.

Ingredients

• 2 cups sushi rice, rinsed
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tsp white sugar
• 1/4 tsp salt
• 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
• 350g (12oz) sashimi-grade tuna, diced into 0.7cm (1/4″) cubes
• 1 small carrot, finely julienned
• 1 cucumber, deseeded and finely diced
• 1 small avocado, peeled and cut into 8 wedges or diced
• 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

1. Step 1: Cook the sushi rice by placing the rinsed rice and water in a large saucepan over medium-high heat with no lid. When it comes to a boil, lower the heat to medium-low, cover with a lid, and cook for 18–20 minutes until water is fully absorbed. Do not stir or remove the lid during cooking.
2. Step 2: Remove the saucepan from heat and leave it covered for 15 minutes without disturbing the rice.
3. Step 3: Prepare the sushi rice seasoning by mixing rice vinegar, sugar, and salt until the sugar dissolves.
4. Step 4: Spread the cooked rice into a large pan, drizzle half of the seasoning over it, then gently fold the rice using a rice paddle or spatula to distribute the seasoning evenly. After one minute, drizzle the remaining seasoning and fold again for one minute. Let the rice cool to warm or room temperature, about 20 minutes.
5. Step 5: Make the dressing by combining soy sauces, toasted sesame oil, mirin, rice vinegar, chili paste or Sriracha, and grated ginger in a bowl.
6. Step 6: Divide the seasoned sushi rice between serving bowls. Top each bowl with sliced radish, julienned carrot, edamame, and avocado wedges.
7. Step 7: Toss the diced tuna in the dressing (no need to marinate), then place it immediately on top of the rice and vegetables.
8. Step 8: Sprinkle diced cucumber over the tuna, then add sliced green onions and black sesame seeds. Drizzle any remaining dressing over the bowl before serving.

Tips & Variations

• Use sashimi-grade fish for the best flavor and safety. You can substitute tuna with salmon, trout, or kingfish.
• For extra crunch, add toasted nuts or crispy seaweed snacks as a topping.
• If you prefer a milder dish, reduce or omit the chili paste or Sriracha in the dressing.
• Allowing the rice to cool in front of a fan helps achieve the ideal temperature and texture for sushi rice.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 24 hours. The tuna and dressing are best consumed fresh. Reheat the rice gently or serve it chilled for the best texture. Avoid reheating the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is preferred because of its sticky texture which holds the bowl together. Regular rice can be used but the texture and flavor will be different and less authentic.

How do I know if my tuna is safe to eat raw?

Purchase sashimi-grade tuna from a trusted fishmonger. This grade means it is safe for raw consumption. Always keep it refrigerated and consume it on the day of purchase.