Hawaiian Poke Bowl with Ahi Tuna
Equipment
- Rice cooker
Ingredients
Tuna Marinade
- 1 pound yellowfin tuna steak thawed and cubed
- ¼ cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp sambal oeleck
- 2 tbsp freshly grated ginger
- 3 green onions thinly sliced
Sushi Rice
- 1 cup sushi rice
- 1½ cups water for cooking the rice
- ¼ cup rice vinegar
- ½ tbsp avocado oil sub any other vegetable oil
- 2 tbsp sugar
- ½ tsp sea salt
Toppings
- mango diced
- edamae cooked if frozen
- avocado sliced
- cucumber diced
- green onion thinly sliced
- corn
- blanched kale or mixed greens
- sesame seeds
- wasabi mayo
- furikake
Instructions
Tuna
- Thaw your frozen tuna steaks in the fridge overnight or for at least 4 hours.
- Dice the tuna into cubes, about half an inch thick.
- In a medium bowl, whisk together the soy sauce, sesame oil, honey, sambal oelek, ginger, and green onions.
- Toss the diced tuna in the marinade to coat evenly. Cover the bowl and place in the fridge for 30 minutes (up to one hour).
- Leave in the fridge until ready for assembly.
Sushi Rice
- In a rice cooker, use the sushi rice setting to cook your rice as per appliance directions. Our rice cooker takes about 45 minutes for perfectly cooked, fluffy rice.
- Spread the rice flat into a large pan or bowl to cool. The rice will start to dry farily quickly.
- Combine the rice vinegar, oil, sugar, and salt in a saucepan and cook over medium heat until the sugar is dissolved. Allow the mixture to cool.
- Drizzle the vinegar mixture over the rice and mix together until combined. Keep mixing until the rice has absorbed the seasoning.
- Scoop into serving bowls for assembly.
Assembly
- Carefully flatten the sushi rice on the bottom of the bowl, creating a bowl-shape for the tuna and toppings.
- Arrange your desired toppings around the outside of the bowl. Add a few scoops of the marinated tuna to the middle of the bowl.
- Sprinkle with furikake and sesame seeds. Add a dollop of wasabi mayo on the side for a hit of creamy heat. Enjoy!
Notes
This dish does not keep well in the fridge. We recommend to make as much as you are able to eat in one day.
This recipe yields 2 large servings or 3 small servings.