Poke Bowl
Hawaii's iconic raw fish bowl - cubed ahi tuna marinated in soy and sesame, served over perfectly cooked rice with a vibrant array of fresh toppings.
🧂 Ingredients
- 450 g Sushi-grade ahi tuna(Ensure it is specifically labeled 'sushi-grade' or 'sashimi-grade' for safe raw consumption.)
- 3 tbsp Soy sauce(Low-sodium soy sauce is recommended to control saltiness.)
- 1 tbsp Toasted sesame oil(Toasted sesame oil provides a richer, nuttier flavor than regular sesame oil.)
- 1 tbsp Rice vinegar
- 3 Green onions(Thinly sliced, both white and green parts.)
- 1 tbsp Sesame seeds(Toasted sesame seeds for enhanced flavor and crunch.)
- 2 cups Sushi rice(Short-grain Japanese rice is ideal for its sticky texture.)
- 2.5 cups Water(For cooking the sushi rice.)
- 2 tbsp Rice vinegar(For seasoning the cooked sushi rice.)
- 1 tsp Sugar(For seasoning the cooked sushi rice.)
- 1/2 tsp Salt(For seasoning the cooked sushi rice.)
- 1 Avocado(Ripe but firm, sliced or cubed.)
- 1 Cucumber(Half of a medium cucumber, thinly sliced or julienned.)
- 1/2 cup Edamame(Shelled, cooked (frozen is fine, just thaw or briefly boil).)
- 1/2 cup Seaweed salad(Pre-made or homemade.)
👨🍳 Instructions
- 1
Prepare the Sushi Rice: Rinse the sushi rice under cold running water until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 minutes (includes resting time) - 2
Season the Rice: While the rice is resting, gently warm 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt in a small saucepan or microwave until the sugar and salt dissolve. Do not boil. Pour the seasoned vinegar mixture over the hot rice and gently fold it in with a rice paddle or spatula, being careful not to mash the grains. Fan the rice as you mix to cool it quickly and give it a glossy sheen. Let it cool to room temperature.
⏱️ 5 minutes - 3
Prepare the Tuna Marinade: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, and the thinly sliced green onions. Ensure the green onions are finely chopped.
⏱️ 3 minutes - 4
Cube the Tuna: Using a very sharp knife, carefully cut the sushi-grade ahi tuna into uniform 3/4-inch cubes. Aim for consistency in size for even marination and a pleasant eating experience.
⏱️ 7 minutes - 5
Marinate the Tuna: Add the cubed tuna to the marinade. Gently toss to coat all the pieces evenly. Let it marinate for no more than 15 minutes at room temperature. Over-marinating can 'cook' the fish with the acid in the vinegar and soy sauce, altering its texture.
⏱️ 15 minutes (marinating time) - 6
Prepare Toppings: While the tuna marinates, prepare your toppings. Slice or cube the avocado, thinly slice or julienne the cucumber, ensure edamame is shelled and ready, and have the seaweed salad portioned.
⏱️ 5 minutes - 7
Assemble the Poke Bowls: Divide the cooled sushi rice evenly among four bowls. Arrange the marinated tuna over the rice. Artfully add the prepared avocado, cucumber, edamame, and seaweed salad around the tuna. Garnish with toasted sesame seeds.
⏱️ 5 minutes
💡 Pro Tips
- ✓Always use sushi-grade or sashimi-grade fish from a reputable fishmonger. If in doubt, ask your fishmonger if the fish is safe to eat raw.
- ✓Do not marinate the tuna for longer than 15 minutes. The soy sauce and vinegar will begin to 'cook' the fish, changing its texture and flavor if left too long.
- ✓Serving the fish at a cool, but not ice-cold, temperature (slightly above refrigerator temperature) is ideal for optimal flavor and texture.
- ✓Rinsing the rice thoroughly is crucial for removing excess starch, which prevents the rice from becoming gummy.
- ✓Seasoning the rice with a mixture of vinegar, sugar, and salt (sushi-zu) is essential for authentic poke bowl flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute salmon or other sushi-grade fish for ahi tuna.
- Add a drizzle of spicy mayonnaise (mayonnaise mixed with sriracha) for a spicy kick.
- Include other fresh vegetables like shredded carrots, radishes, or mango.
- Top with pickled ginger, masago (fish roe), or nori strips.