Hawaiian Poke Bowl

🧂 Ingredients

• 1 lb Sushi-grade tuna(Ensure it is specifically labeled 'sushi-grade' or 'sashimi-grade' for raw consumption. Look for a reputable fishmonger.)
• 3 tbsp Soy sauce(Low-sodium soy sauce is recommended to control saltiness.)
• 2 tbsp Sesame oil(Toasted sesame oil will provide a richer flavor.)
• 4 Green onions(Thinly sliced, white and green parts separated. Reserve some green tops for garnish.)
• 4 cups Cooked sushi rice(Prepare according to package directions or your preferred method. Keep warm or at room temperature.)
• 1 cup Seaweed salad(Pre-made or homemade, for topping.)
• Optional Garnishes(Such as sliced avocado, cucumber, edamame, pickled ginger, or a sprinkle of sesame seeds.)

👨‍🍳 Instructions

1. 1

   Prepare the Tuna: Using a very sharp knife, carefully cut the sushi-grade tuna into uniform, bite-sized cubes, approximately 1/2 to 3/4 inch. Place the tuna cubes in a medium-sized mixing bowl.

   ⏱️ 10 minutes
2. 2

   Make the Marinade: In a small bowl, whisk together the soy sauce and sesame oil until well combined. Add the thinly sliced white and light green parts of the green onions to the marinade.

   ⏱️ 2 minutes
3. 3

   Marinate the Tuna: Pour the marinade over the tuna cubes. Gently toss to ensure all pieces are evenly coated. Be careful not to over-mix, which can break down the delicate fish. Let it marinate for at least 5 minutes, but no longer than 15 minutes, to allow the flavors to meld without 'cooking' the fish with the soy sauce.

   ⏱️ 5-15 minutes
4. 4

   Assemble the Bowls: Divide the cooked sushi rice evenly among four serving bowls. Create a well in the center of the rice.

   ⏱️ 3 minutes
5. 5

   Add Toppings: Spoon the marinated tuna mixture into the center of each rice bowl. Arrange a generous portion of seaweed salad alongside the tuna. Add any optional garnishes you desire, such as sliced avocado, cucumber, edamame, or pickled ginger.

   ⏱️ 5 minutes
6. 6

   Garnish and Serve: Sprinkle the reserved green parts of the green onions over the top of each bowl. Serve immediately to enjoy the fresh flavors and textures.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Use only the freshest, highest quality 'sushi-grade' or 'sashimi-grade' fish. If you are unsure, ask your fishmonger.
• ✓Do not marinate the tuna for too long (more than 15 minutes). The acidity and salt in the soy sauce can 'cook' the fish, changing its texture and flavor undesirably.
• ✓The key to a great poke bowl is the freshness of the ingredients. Use high-quality fish, fresh vegetables, and well-cooked rice.
• ✓For a spicier kick, add a teaspoon of sriracha or a pinch of red pepper flakes to the marinade.

🔄 Variations

• Substitute sushi-grade salmon or octopus for the tuna.
• Add other marinated proteins like cooked shrimp or tofu.
• Incorporate different vegetables like shredded carrots, bell peppers, or corn.
• Experiment with different sauces, such as a spicy mayo or a ponzu-based dressing.

🥗 Nutrition

Per serving