Ahi Tuna Poké Bowl
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!
Servings: 4 Servings
Ingredients
For the Sushi Rice:
- 2 cups sushi rice 400g
- 2-1/2 cups water
- 1/4 piece nori sheet
- 1 package powdered sushi seasoning mix
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 half the packet of powdered 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 into bowls and add avocado, 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.
Nutrition
Serving: 4oz tuna/1 cup rice | Calories: 564kcal | Carbohydrates: 43g | Protein: 35g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 115mg | Sodium: 1492mg | Fiber: 6g | Sugar: 5g
