Tuna Poke Bowls — PurePrep

Name: Tuna Poke Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 ½ lb ahi tuna cubed (Must be labeled sushi-grade or sashimi-grade for safe raw consumption); 2 c sushi rice rinsed (Also called short-grain Japanese rice); 2 ½ c water (For cooking the rice); 3 tbsp rice vinegar; 1 ½ tbsp sugar (For seasoning the sushi rice); 1 tsp salt (For seasoning the sushi rice); 3 tbsp soy sauce (Use tamari for a gluten-free version); 1 tbsp sesame oil (Toasted sesame oil gives the best flavor); 1 tbsp rice vinegar (For the tuna marinade); 1 tsp sriracha (Adjust to your heat preference); 1 tsp fresh ginger grated; 1 tsp honey; 2 green onion thinly sliced; 1 tbsp sesame seeds (White or black sesame seeds, or a mix of both); 2 avocado sliced (Use avocados that yield slightly to gentle pressure); 1 c English cucumber diced; 1 c red cabbage shredded; 1 c edamame thawed (Buy frozen shelled edamame for convenience); ½ c mayonnaise (For the spicy mayo drizzle); 2 tbsp sriracha (For the spicy mayo; adjust to taste); 1 tbsp lime; 2 tbsp pickled ginger (Optional garnish; found in the Asian foods aisle); 1 nori (Optional garnish; roasted seaweed sheets)

20 minPrep

20 minCook

40 minTotal

4Servings

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Ingredients

1 ½ lb ahi tuna cubed (Must be labeled sushi-grade or sashimi-grade for safe raw consumption)
2 c sushi rice rinsed (Also called short-grain Japanese rice)
2 ½ c water (For cooking the rice)
3 tbsp rice vinegar
1 ½ tbsp sugar (For seasoning the sushi rice)
1 tsp salt (For seasoning the sushi rice)
3 tbsp soy sauce (Use tamari for a gluten-free version)
1 tbsp sesame oil (Toasted sesame oil gives the best flavor)
1 tbsp rice vinegar (For the tuna marinade)
1 tsp sriracha (Adjust to your heat preference)
1 tsp fresh ginger grated
1 tsp honey
2 green onion thinly sliced
1 tbsp sesame seeds (White or black sesame seeds, or a mix of both)
2 avocado sliced (Use avocados that yield slightly to gentle pressure)
1 c English cucumber diced
1 c red cabbage shredded
1 c edamame thawed (Buy frozen shelled edamame for convenience)
½ c mayonnaise (For the spicy mayo drizzle)
2 tbsp sriracha (For the spicy mayo; adjust to taste)
1 tbsp lime
2 tbsp pickled ginger (Optional garnish; found in the Asian foods aisle)
1 nori (Optional garnish; roasted seaweed sheets)

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Instructions

Cook the Sushi Rice

Combine the rinsed sushi rice and 2.5 cups of water in a medium saucepan.

Bring to a boil over high heat, then reduce heat to the lowest setting.

Cover tightly with a lid and cook for 15 minutes without lifting the lid.

Remove from heat and let the rice steam, still covered, for an additional 10 minutes.

Season the Rice

In a small bowl, whisk together 3 tablespoons rice vinegar, sugar, and salt until the sugar dissolves.

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a rice paddle or spatula.

Fan the rice gently as you fold to help it cool to room temperature.

Marinate the Tuna

In a medium bowl, whisk together soy sauce, sesame oil, 1 tablespoon rice vinegar, 1 teaspoon sriracha, grated ginger, and honey.

Add the cubed tuna to the bowl and gently toss to coat each piece evenly.

Stir in the sliced green onions and sesame seeds.

Cover the bowl and refrigerate for 10 to 15 minutes to allow the flavors to meld.

Make the Spicy Mayo

Whisk together mayonnaise, 2 tablespoons sriracha, and lime juice in a small bowl until smooth, then transfer to a squeeze bottle or small zip-lock bag for drizzling.