Description
This fresh and vibrant Tuna Poke Bowl combines sushi-grade ahi tuna marinated in a flavorful blend of soy sauce, sesame oil, rice vinegar, honey, and a touch of sriracha. Served on a bed of cooked sushi rice and topped with crisp vegetables like cucumber, shredded carrots, edamame, avocado, and crispy nori strips, it’s a delicious and healthy Hawaiian-Japanese fusion dish perfect for a light lunch or dinner.
Ingredients
Scale
For the Tuna Marinade
- 1 pound sushi-grade ahi tuna, cut into ½-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sriracha (optional)
- 2 teaspoons toasted sesame seeds
- 2 green onions, thinly sliced
For the Bowl
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1 cup cucumber, diced
- ½ cup shredded carrots
- ½ cup edamame (shelled and cooked)
- 1 sheet nori, sliced into thin strips
- Pickled ginger for garnish
- Additional soy sauce or spicy mayo for drizzling (optional)
Instructions
- Prepare the Tuna Marinade: In a medium bowl, combine the cubed sushi-grade ahi tuna with soy sauce, sesame oil, rice vinegar, honey, sriracha (if using), toasted sesame seeds, and thinly sliced green onions. Mix gently to evenly coat the tuna without breaking up the cubes.
- Marinate: Cover the bowl and refrigerate the mixture for at least 10 minutes to allow the flavors to meld and the tuna to absorb the marinade.
- Assemble the Poke Bowls: Divide the cooked sushi rice evenly between two serving bowls. Artfully arrange the marinated tuna, avocado slices, diced cucumber, shredded carrots, cooked edamame, and nori strips on top of the rice in each bowl.
- Garnish and Serve: Drizzle additional soy sauce or spicy mayo over the bowls if desired, and garnish with pickled ginger. Serve immediately to enjoy the freshness and vibrant flavors of the poke bowl.
Notes
- For a low-carb version, substitute regular sushi rice with cauliflower rice.
- Swap out the tuna for cooked shrimp or tofu as a delicious alternative variation.
- Ensure you use sushi-grade tuna to safely enjoy this dish raw.
