Print

Tuna Poke Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

This Tuna Poke Bowl recipe features perfectly seasoned sushi rice topped with fresh sashimi-grade tuna, crisp vegetables, and a flavorful, spicy dressing. Combining the subtle sweetness of mirin and rice vinegar with the warmth of ginger and chili paste, this dish offers a vibrant, healthy, and satisfying meal perfect for seafood lovers seeking a light yet nourishing bowl.

Ingredients

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

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 fresh grated ginger

Toppings

  • 350g / 12oz sashimi grade tuna, diced 0.7cm / 1/4" dice
  • 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, finely sliced
  • 1 cup shelled edamame, boiled or steamed
  • 1 green onion, finely sliced on the diagonal
  • Black sesame seeds for garnish

Instructions

  1. Cook Sushi Rice: Place the rinsed sushi rice and water in a large saucepan over medium-high heat without a lid. Once the water boils, reduce heat to medium-low, cover with a lid, and simmer for 18-20 minutes until water is fully absorbed. Avoid stirring or removing the lid during this time.
  2. Rest Rice: Remove the saucepan from heat and leave the rice undisturbed with the lid on for 15 minutes to steam and finish cooking.
  3. Prepare Sushi Rice Seasoning: In a separate bowl, mix rice vinegar, sugar, and salt until the sugar dissolves completely.
  4. Season the Rice: Spread the cooked rice evenly in a large pan (about 23 x 33cm). Drizzle half of the sushi rice seasoning over the rice. Using a rice paddle or rubber spatula, gently cut and fold the rice to incorporate the seasoning without mashing the grains.
  5. Finish Seasoning: After one minute of folding, drizzle the remaining seasoning and continue gently folding the rice for another minute. The rice will appear wet but will absorb the seasoning as it cools.
  6. Cool the Rice: Allow the rice to cool to warm or room temperature—ideally, place it in front of a fan to speed cooling—for about 20 minutes.
  7. Prepare 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 to make the poke dressing.
  8. Assemble Bowls: Divide the cooled sushi rice evenly into four bowls. Top each with radish slices, julienned carrot, edamame, and avocado pieces.
  9. Dress Tuna: Toss the diced sashimi-grade tuna in the prepared dressing briefly (no marinating needed), then immediately transfer the dressed tuna onto the rice bowls.
  10. Garnish: Sprinkle the diced cucumber mainly over the tuna, then top with sliced green onion and a generous sprinkle of black sesame seeds.
  11. Serve: Drizzle any remaining dressing over the bowls and serve immediately for best freshness.

Notes

  • Rinsing sushi rice removes excess starch, helping to achieve the ideal rice texture for poke bowls.
  • Use sashimi-grade tuna or other fresh raw fish like salmon, trout, or kingfish to ensure safety and optimal flavor.
  • Edamame should be cooked as per package instructions, either boiled or steamed before adding to the bowl.
  • Allowing rice to cool properly prevents it from becoming mushy when mixed with the dressing and toppings.
  • If unable to find mirin, use a sweet rice wine or a mix of sake and sugar as a substitute, adjusting sweetness as needed.

Find it online: https://dishcooks.com/tuna-poke-bowl-recipe/