Ahi Tuna Poké Bowl

Bowl of tuna poké, chopsticks, avocado, rice and ginger

Fresh, sushi-grade tuna cut into cubes and lightly marinated in a zesty sauce. Served with sushi rice, avocado cubes and sweet-tangy pickled ginger. Yum!

5 from 10 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 564kcal

Author: Pat Nyswonger

Ingredients

For the Sushi Rice:

2 cups 400g sushi rice
2-1/2 cups water
1/4 piece nori sheet
1 package powdered sushi seasoning mix we use Tamanoi Sushinoko

For the Ahi Poké and Marinade:

1 pound fresh sashimi-grade Ahi tuna
4 tablespoons soy sauce
3 tablespoon sesame oil
1 teaspoon white or black sesame seeds or a mix of both
1 teaspoon chili garlic sauce
2 teaspoons grated or minced fresh ginger root
1 teaspoon honey
1/2 cup sliced green onion green parts only
1 avocado cut into 1-inch cubes
Pickled ginger
Salad greens for garnish

Instructions

For the Sushi Rice:

Place rice in a strainer and rinse with cold running water, stirring with your hands for 10-15 seconds only.
Drain well and transfer to a large saucepan with water and nori. Bring to a boil over medium heat, reduce heat to low, cover the pan with lid, set timer and cook for 15 to 18 minutes. Do not lift the lid.
Remove from the heat. Do not remove the lid, and let undisturbed for another 15 minutes.
Lift the lid off the saucepan and remove the nori. Transfer the hot rice to a large shallow bowl such as a wooden or glass salad bowl. (see notes)Sprinkle 1/2 of the package of sushi seasoning over the hot rice and gently fold with a silicon or rubber spatula. Add the remaining package of seasoning mix and fold into the rice.
Cover with a kitchen towel and cool to room temperature.

For the Ahi Poké and Marinade:

Cut the tuna into 1-inch cubes and place into a large bowl.
In a small dish add the soy sauce, sesame oil, sesame seeds, chili garlic sauce, ginger, honey and green onions.
Whisk to combine, pour over the tuna cubes and gently fold together. Refrigerate for 5 minutes.

Assembling the Ahi Poké Bowl:

Divide the cooled sushi rice equally into 4 bowls.
Arrange 1/4 the marinated Ahi cubes on top of each bowl of rice.
Divide and add the cut avocado between the bowls.
Garnish with pickled ginger and salad greens.

Notes

Mix the cooled sushi rice in a wooden, glass or plastic bowl with non-metal utensils. Avoid metal as there will be a reaction from the vinegar that affects the taste of the rice.
Powdered sushi seasoning mix is available in most Asian markets.
To make the sushi seasoning from scratch combine 1/4 cup of rice vinegar with 1 tablespoons sugar and 1/2 teaspoon table salt. Stir until dissolved than fold into hot rice.
Be sure to cool the rice before assembling the Ahi tuna bowl.
Marinating the tuna too long will affect the texture of the tuna and become ceviche.