Description
This vibrant Tuna Poke Bowl combines tender sashimi-grade tuna with perfectly seasoned sushi rice and a flavorful ginger marinade dressing. Topped with fresh vegetables like carrot, cucumber, radish, avocado, and edamame, this bowl offers a refreshing and wholesome meal that is as delightful to eat as it is easy to prepare.
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:
- 350 g sashimi grade tuna, 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
- Cook Sushi Rice: Place rinsed rice and water into a large saucepan over medium-high heat without a lid. When it reaches a boil, reduce heat to medium-low, cover with a lid, and cook for 20 minutes or until water is fully absorbed. Do not stir or remove the lid during cooking. Remove from heat and let rice sit, covered, for 15 minutes.
- Prepare Sushi Rice Seasoning: In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves.
- Season the Rice: Spread the cooked rice into a large shallow pan (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 to mix the seasoning without smashing the grains. After 1 minute, drizzle the remaining seasoning and repeat folding for another minute. Allow the rice to cool to warm or room temperature, ideally in front of a fan, about 20 minutes.
- Make Ginger Marinade Dressing: Combine light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste or Sriracha, and grated ginger in a bowl. Stir until well mixed.
- Assemble Poke Bowl: Divide the cooled sushi rice evenly among bowls. Arrange sliced radish, julienned carrot, boiled edamame, and avocado wedges on top of the rice. Toss the diced tuna in the ginger marinade dressing briefly to coat (no marinating time needed), then place the tuna on the rice. Sprinkle the diced cucumber over the tuna. Garnish with green onion slices and black sesame seeds.
- Final Touch: Drizzle any remaining ginger marinade dressing over the assembled bowls and serve immediately.
Notes
- Use sushi rice for authentic texture and absorbency, but short grain white rice or medium grain rice are acceptable substitutes.
- Rinse sushi rice thoroughly under running water to remove excess starch before cooking to prevent gumminess.
- Rice vinegar is milder than regular vinegar and imparts a subtle Asian flavor important for sushi rice seasoning.
- Dark soy sauce adds color and depth; if unavailable, increase light soy sauce but avoid replacing dark soy with light soy alone as it alters flavor balance.
- Mirin can be substituted with Chinese cooking wine plus sugar or with honey and unsweetened fruit juice if avoiding alcohol.
- Only use sashimi-grade fish to ensure safety and best taste since it's consumed raw.
- Remove seeds from the cucumber to avoid excess water in the bowl and enhance texture.
- Edamame can be found frozen shelled; boil or steam them just before adding to retain freshness.
- Recipe makes more rice than needed to ensure you have enough; leftover rice can be refrigerated for another use.
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
