Description

This Tuna Poke Bowl recipe features fresh sashimi-grade tuna marinated in a flavorful ginger-soy dressing, served over perfectly seasoned sushi rice and topped with a colorful medley of fresh vegetables including radish, carrot, cucumber, avocado, edamame, and green onion. It's a vibrant, healthy, and satisfying dish inspired by traditional Hawaiian poke with Japanese influences.

Ingredients

Scale

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 into 0.7 cm (1/4 inch) cubes
1 small carrot, finely julienned
1 cucumber, deseeded and finely diced
1 small avocado, peeled and cut into 8 wedges or diced
6 red radishes, thinly sliced
1 cup shelled edamame, boiled or steamed
1 green onion, thinly sliced on the diagonal
Black sesame seeds, for garnish

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Instructions

Cook Sushi Rice: Place the rinsed sushi rice and water in a large saucepan over medium-high heat without a lid. When it reaches a boil, reduce the heat to medium-low, cover with a lid, and cook for 20 minutes until the water is fully absorbed. Do not stir or remove the lid during cooking. Remove from heat and let it sit, covered, for 15 minutes to steam.
Prepare Sushi Rice Seasoning: In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves completely.
Season the Rice: Spread the cooked rice evenly in a large shallow pan or tray. Drizzle half of the sushi rice seasoning over the rice. Using a rice paddle or rubber spatula, gently fold and cut through the rice to evenly distribute the seasoning without mashing the grains. After 1 minute, drizzle the remaining seasoning and fold again for another minute. Allow the rice to cool to warm or room temperature, ideally near a fan, for about 20 minutes.
Make the Ginger Marinade Dressing: In a bowl, combine light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste or Sriracha, and freshly grated ginger. Stir well to blend all flavors.
Assemble the Poke Bowl: Divide the seasoned sushi rice evenly among 4 bowls. Arrange sliced radish, julienned carrot, cooked edamame, and avocado on top of the rice. Toss the diced sashimi-grade tuna gently in the ginger marinade dressing, then place it immediately on top of the rice in each bowl. Scatter the diced cucumber mainly over the tuna, then add the sliced green onion and a sprinkle of black sesame seeds.
Finish and Serve: Drizzle any remaining ginger marinade dressing over the assembled bowls and serve immediately for the freshest taste.

Notes

Use sushi rice for the best texture and ability to absorb the seasoning; short grain white rice can also work as a substitute but avoid long grain varieties for authentic texture.
Rinse sushi rice well before cooking by swishing it under running water for about 15 seconds to remove excess starch, which prevents mushy rice.
Rice vinegar adds a mild tang and subtle Asian flavor; do not substitute with regular white vinegar as it is harsher.
Dark soy sauce is key for color and depth in the dressing; if unavailable, use more light soy sauce instead but never replace light soy sauce with dark soy sauce entirely.
Mirin provides sweetness and umami; substitute with Chinese cooking wine and sugar or a mix of honey and unsweetened fruit juice if avoiding alcohol.
Sashimi-grade fish is essential for safety and quality, typically labeled at specialty stores.
Remove cucumber seeds before dicing to avoid extra moisture in the bowl, but it's okay to keep if preferred.
Edamame can be bought frozen and should be boiled or steamed according to package instructions.
The recipe makes extra sushi rice; about 1 cup cooked rice per serving is used in the bowls.

Nutrition

Serving Size: 1 bowl
Calories: 591 kcal
Sugar: 8 g
Sodium: 905 mg
Fat: 23 g
Saturated Fat: 4 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 9 g
Protein: 32 g
Cholesterol: 33 mg