Description

This Tuna Poke Bowl recipe features sashimi-grade tuna served over perfectly seasoned sushi rice, complemented by fresh vegetables like carrot, cucumber, radish, avocado, and edamame. The bowl is dressed with a flavorful combination of soy sauces, sesame oil, mirin, rice vinegar, chili paste, and ginger, creating a vibrant and refreshing dish inspired by Hawaiian and Japanese flavors. It’s an easy-to-make, healthy, and visually appealing meal perfect for lunch or dinner.

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

Dressing and Tuna

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
350g / 12oz sashimi grade tuna, diced into 0.7cm / 1/4″ pieces

Vegetables and Garnishes

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 sprinkling

Instructions

Cook Sushi Rice: Place the rinsed sushi rice and water into a large saucepan over medium-high heat without a lid. Once it reaches a boil, reduce the heat to medium-low, cover with a lid, and cook undisturbed for 18 to 20 minutes or until all the water is absorbed. Do not stir or lift the lid during this time.
Rest Rice: Remove the saucepan from heat, keeping the lid on, and let the rice rest undisturbed for 15 minutes to finish steaming.
Prepare Sushi Rice Seasoning: In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves completely.
Season Rice: Transfer the cooked rice to a large shallow pan (approximately 23 x 33 cm / 9 x 13 inches). Drizzle half of the sushi rice seasoning evenly over the rice. Using a rice paddle or rubber spatula, gently cut through and fold the rice over to incorporate the seasoning without mashing the grains.
Mix Remaining Seasoning: After mixing for 1 minute, drizzle over the remaining seasoning and gently cut and fold the rice again for another minute. The rice will look wet but will absorb the seasoning as it cools.
Cool Rice: Allow the rice to cool to warm or room temperature, ideally in front of a fan to speed the process, about 20 minutes.
Prepare Dressing: In a bowl, combine light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste or Sriracha, and grated fresh ginger; mix well.
Assemble Bowls: Divide the cooled sushi rice evenly between serving bowls. Arrange sliced radish, julienned carrot, cooked edamame, and avocado on top of the rice.
Dress Tuna: Toss the diced sashimi-grade tuna in the prepared dressing briefly—no marinating needed—then immediately place the tuna over the rice in each bowl.
Finish Toppings: Sprinkle the diced cucumber mainly over the tuna, then garnish with sliced green onions and black sesame seeds.
Serve: Drizzle any remaining dressing over the assembled bowls and serve immediately for the freshest flavor.

Notes

Note 1: Rinsing sushi rice thoroughly removes excess starch, ensuring rice cooks fluffy and non-sticky.
Note 2: Use good-quality rice vinegar and adjust sweetness to taste for the sushi seasoning and dressing.
Note 3: Light soy sauce provides saltiness, while dark soy sauce adds deeper color and flavor.
Note 4: Toasted sesame oil gives a nutty aroma and richness to the dressing; do not substitute with plain sesame oil.
Note 5: Mirin adds sweetness and umami; can be substituted with a small amount of sugar and sake in absence.
Note 7: Use fresh sashimi-grade tuna or substitute with salmon, trout, or kingfish as desired; keep fish chilled until assembly.
Note 8: Shelled edamame should be boiled or steamed as per package instructions before adding to the bowl.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Hawaiian-Japanese Fusion

Keywords: Tuna Poke Bowl, sushi rice, sashimi tuna, poke recipe, healthy bowl, Japanese cuisine, Hawaiian poke, gluten free