Description
A fresh and delicious Ahi Tuna Poke Bowl made with sushi rice, fresh vegetables, and of course, high-quality Ahi tuna.
Ingredients
Scale
- 1 cup short-grain sushi rice
- 3 teaspoons rice vinegar, (divided)
- 1 teaspoon mirin
- ½ pound sushi grade Ahi tuna
- ¼ cup thinly sliced sweet yellow onion (optional)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha
- 2 tablespoons thinly sliced green onions
- 1 teaspoon black and white sesame seeds
- 1 medium avocado, (pit removed and thinly sliced)
Instructions
- Place the sushi rice in a fine mesh strainer and run cool water over the rice until the water runs clear.
- In a saucepan or rice cooker combine the rice and 2 cups of water.
- Simmer until all the water is absorbed and the rice is cooked, about 15 minutes.
- Fluff with a fork and gently mix in 1½ teaspoons of rice vinegar and mirin.
- Cut the ahi tuna into ½-inch cubes.
- In a large bowl whisk together the sesame oil, soy sauce, the remaining 1½ teaspoons of rice vinegar, sriracha, green onions and sesame seeds.
- Gently toss with the tuna and onion (if using). Cover the bowl with plastic wrap. Refrigerate the poke until ready to serve.
- Divide the warm rice into serving bowls. Top with scoops of the chilled poke and avocado and serve.
Notes
- Feel free to add other toppings or vegetables according to your preference.
- This dish is best served fresh but can be stored in the fridge for a short time.
- To make sushi rice, ensure you use short-grain rice for the right texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg