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Tuna Poke Bowl Recipe

Hawaiian · Main course · 50 min total

A fresh and vibrant Hawaiian-inspired bowl featuring marinated raw tuna over sushi rice, topped with crisp vegetables and savory garnishes.

Ingredients

• 1/2 lb sushi-grade ahi tuna, cut into 1/2-inch cubes
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp sriracha (optional)
• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup cucumber, diced
• 1/2 cup avocado, diced
• 1/4 cup green onion, sliced
• 1 tbsp sesame seeds
• 1 sheet nori, torn into pieces

Instructions

1. Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a small bowl, mix 2 tbsp rice vinegar, sugar, and salt until dissolved. Fold into cooked rice. Let cool to room temperature.
3. In a medium bowl, whisk together soy sauce, sesame oil, 1 tsp rice vinegar, and sriracha. Add tuna cubes and gently toss. Marinate in refrigerator for 10-15 minutes.
4. Divide rice between two bowls. Top with marinated tuna, cucumber, avocado, green onion, sesame seeds, and nori pieces.
5. Serve immediately.

Tips

• Use only sushi-grade tuna from a trusted source.
• Adjust sriracha to taste for spiciness.
• Leftover marinated tuna can be refrigerated for up to 1 day, but best served fresh.

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