Tuna Poke Bowl
Serves 2
10 mins prep
15 mins cook
30 mins Marinating Time
55 mins total
This is my take on a Hawaiian Tuna Poke Bowl. Using beautiful sushi-grade tuna and fresh, crisp ingredients make this a wonderful lunch or dinner option that's super customizable.
The Tuna
lbAhi tuna (1 steak) fresh and sushi-grade
tbspsoy sauceor tamari
tbsprice vinegar
tspsesame oil
tspagaveor honey
cupgreen onionthinly sliced
tspsesame seeds
The Rice
cupcooked ricewhite or brown
Optional Toppings
mangofinely chopped
edamameshelled
avocado sliced or diced
sesame seedsor poppy seeds
cucumber finely chopped
spicy mayo (mayo and sriracha)
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Note: make sure you purchase SUSHI GRADE fish only that's fresh. Always make the sushi grade fish within 1 day of purchasing it and store it properly in the fridge as per your fish monger's directions.
Cut the fish into 3/4 inch cubes. Add it to a bowl with the soy sauce, rice vinegar, sesame oil, honey, scallions, and sesame seeds. Mix well and let it marinate for at least 30 minutes in the fridge.
Cook the rice as per the package instructions and season the water with salt. You can use white rice, sushi rice, brown rice or even jasmine rice. When the rice is cooked, I like adding 1 tablespoon of rice vinegar making sure to mix it well. Rice vinegar is optional.
Serve the marinated tuna over cooked white (or brown) rice and add any toppings of choice such as diced mango, avocado, sliced cucumber, edamame, sesame/poppy seeds, and additionally, a drizzle of spicy mayo on top! Enjoy.