Description
A fresh Hawaiian-inspired Tuna Poke Bowl with silky tuna, vinegared rice, and crisp toppings.
Ingredients
Scale
- 500 g (1 lb) sushi-grade Ahi tuna, cut into 1–1.5 cm (1/2 in) cubes
- 360 g (2 cups) uncooked short-grain sushi rice
- 60 ml (1/4 cup) rice vinegar
- 12 g (1 tbsp) sugar
- 5 g (1 tsp) salt
- 60 ml (1/4 cup) soy sauce
- 15 ml (1 tbsp) toasted sesame oil
- 30 g (3 stalks) scallions, thinly sliced
- 10 g (2 tsp) toasted sesame seeds
- 1 medium avocado, sliced
- 1 small cucumber, seeded and diced
- 10 g nori or furikake
- Optional spicy mayo: 60 g (1/4 cup) mayonnaise + 15–30 g (1–2 tbsp) sriracha
- Lime or lemon wedges
Instructions
- Rinse the rice under cold water until the runoff is clear, about 1–2 minutes. Cook in a rice cooker or pot with 420 ml (1 3/4 cups) water; bring to a boil then simmer covered for 12 minutes and rest 10 minutes off heat. Transfer rice to a bowl and gently fold in rice vinegar, sugar, and salt while fanning to cool.
- Cut the tuna into cubes. In a bowl, whisk soy sauce, sesame oil, sugar, and water. Add scallions and sesame seeds. Toss the tuna in the marinade and refrigerate for 10–15 minutes.
- Slice the avocado and dice the cucumber while the tuna rests. Prepare spicy mayo if using.
- Divide rice among serving bowls, top with marinated tuna, avocado, cucumber, scallions, and a drizzle of sesame oil or spicy mayo. Serve with lime wedges.
Notes
Keep the tuna chilled until assembly for optimal texture. You can prep the rice and marinade ahead of time, but assemble just before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Chilling, Mixing, Serving
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 65mg