Tuna Poke Bowl – Poke means ‘to slice or cut’ in Hawaiian and is basically deconstructed sushi, with raw, fresh fish, like ahi tuna or salmon, and served with rice, veggies, and soy sauce. #pokebowl
Tuna Poke Bowl
A great poke bowl should look as good as it tastes. It’s all about balancing the flavors and texture. So, make sure you include something creamy, crunchy, fresh, salty, and sweet! These essentials will have you poke bowl-ing like an expert.
How to make a great Tuna Poke Bowl
Pick your base – usually Jasmine white rice, white sushi rice, brown rice, or soba noodles.
Pick a protein – For a classic poke bowl, choose fresh raw fish, like ahi tuna, salmon, kingfish, or trout.
Make sure that your fish is fresh and sushi-grade, and appropriate to eat raw. Either cut it into fillets and then into cubes, or thinly slice it. Whatever you decide, always cut with the grain of the fish.
Go for sushi grade. (That is if it’s available) Not all grocery stores carry sushi-grade (also called sashimi-grade) seafood, but if they do, go for it! This means it’s meant to be eaten raw, so you know the quality is good for your Tuna Poke Bowl.
Look for pieces without white streaks. When choosing your tuna, you might notice that some pieces have long white streaks running through the steaks. Those white streaks are connective tissue, and they’re very chewy. Pick tuna steaks with as little connective tissue as possible. Use a paring knife to remove as much of it as you can before chopping your tuna into bite-size pieces. This will make for a great Tuna Poke Bowl.
Pick a dressing – The dressing should complement and not overpower the Tuna poke bowl’s ingredients.
Pick your garnishes and veggies – So many choices!!
- Rice cooker
- Mixing Bowl
- 1 lb sushi-grade ahi tuna
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- ¼ cup sour cream
- ¼ cup light mayo
- 1 tsp sriracha
- 4 cups cooked rice
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 2 large avocados peeled and sliced
- Thinly sliced red chili
- Pickled ginger
- Sliced bell peppers
- 1 tbsp black sesame seeds
- 1 tsp green onion
- Use a sharp knife to cut tuna into a dice.
- Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl.
- Toss to combine.
- Let the tuna marinate while you prepare the rest of the ingredients.
- Add sour cream, mayo and sriracha to a bowl.
- Stir to combine.
- Season with salt and pepper.
- Spoon into a Ziplock bag and cut the tip off.
- Divide cooked rice between four bowls.
- Spoon tuna on one part of the rice.
- Surround with a pile of the cucumber and carrot.
- Spread half of an avocado on top of the bowl.
- Drizzle the spicy mayo over the bowl.
- Sprinkle with green onion and sesame seeds.
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