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Spicy Tuna Poke Bowl Recipe

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4.8 from 44 reviews

This Tuna Poke Bowl recipe features perfectly cooked sushi rice seasoned with a tangy rice vinegar mixture, topped with fresh sashimi-grade tuna dressed in a flavorful ginger-soy marinade. Complemented with crisp vegetables like julienned carrot, finely diced cucumber, sliced radish, creamy avocado, and protein-rich edamame, this dish offers a harmonious blend of textures and tastes making it a refreshing and nutritious meal.

Ingredients

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 0.7 cm
  • 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

  1. Cook Sushi Rice: Place sushi rice and water in a large saucepan over medium-high heat without a lid. Once it reaches a boil, reduce heat to medium-low, cover with a lid, and cook for 20 minutes without stirring or removing the lid. After cooking, remove from heat and let the rice sit undisturbed with the lid on for 15 minutes to steam and absorb the moisture.
  2. Prepare Sushi Rice Seasoning: In a small bowl, mix rice vinegar, sugar, and salt until sugar dissolves completely.
  3. Season the Rice: Spread the cooked rice evenly in a large pan or shallow dish. Drizzle half of the sushi rice seasoning evenly over the rice. Using a rice paddle or spatula, gently cut and fold the rice to distribute the seasoning without mashing the grains. After 1 minute, drizzle the remaining seasoning and fold for another minute. The rice will look wet but will absorb the dressing as it cools.
  4. Cool the Rice: Allow the rice to cool to warm or room temperature. Ideally, place the rice in front of a fan for about 20 minutes to speed up cooling.
  5. Make Ginger Marinade Dressing: In a small bowl, whisk together light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste, and grated ginger until combined.
  6. Assemble the Poke Bowl: Divide the cooled sushi rice evenly among serving bowls. Top each bowl with sliced radish, julienned carrot, cooked edamame, and avocado wedges. Place the diced tuna into the dressing and toss gently to coat evenly without marinating. Immediately transfer the dressed tuna onto the rice in each bowl. Sprinkle the diced cucumber over the tuna, then scatter the sliced green onions and black sesame seeds on top.
  7. Final Touch: Drizzle any remaining ginger marinade dressing over the assembled bowls and serve immediately for best freshness.

Notes

  • Use sushi rice as it is a short-grain rice that becomes sticky and absorbs sushi vinegar well without becoming mushy; short grain white rice works as a substitute if sushi rice is unavailable.
  • Rinse the rice thoroughly under cold running water for about 15 seconds to remove excess starch and improve texture.
  • Rice vinegar has a mild, slightly sweet flavor; it is different from standard white vinegar and essential for authentic taste.
  • For the dressing, dark soy sauce adds color and flavor depth, while light soy sauce provides saltiness. Avoid substituting dark soy for light soy as it may overpower the dressing.
  • Mirin is a sweet Japanese rice wine; alternatives include Shaoxing wine plus sugar or a non-alcoholic substitute of honey and unsweetened fruit juice.
  • Only use sashimi-grade fish for safety and best taste; 80 to 100 g per person is sufficient.
  • Remove cucumber seeds for better texture and dice finely for topping.
  • Frozen shelled edamame is convenient and nutritious; boil or steam before use.
  • This recipe makes extra rice; you will likely use about 1 cup cooked rice per serving.

Nutrition

Find it online: https://mcloo.com/spicy-tuna-poke-bowl-recipe/