Poke Bowl

• 1 lb sushi-grade ahi tuna, diced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon black sesame seeds
• 1/2 teaspoon white sesame seeds
• 1 cup cooked sushi rice
• 1 cucumber, sliced
• 1 avocado, sliced
• 1/2 cup edamame, shelled and cooked
• Nori sheets, for garnish

Steps

1. 1 In a bowl, mix soy sauce, rice vinegar, sesame oil, and minced garlic to make the poke marinade.
2. 2 Add diced ahi tuna to the marinade, ensuring it's well coated. Let it sit in the fridge for 10 minutes.
3. 3 Prepare your bowl by dividing sushi rice between two serving bowls.
4. 4 Top each bowl with marinated tuna, cucumber slices, avocado, and edamame.
5. 5 Sprinkle black and white sesame seeds over the top.
6. 6 Garnish with strips of nori.
7. 7 Serve immediately for the freshest taste.

Nutrition

Tips

• Always use sushi-grade fish to ensure it's safe to eat raw.
• For a spicy kick, add a drizzle of sriracha or some chili flakes.
• Swap in salmon if you prefer a different texture.
• Add furikake for extra flavor.
• Ensure your tuna reaches an internal temperature of 145°F if you prefer it seared.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Do not freeze.

Serving Suggestions

• Pair with a side of miso soup.
• Serve with a refreshing cucumber salad.
• Add a drizzle of toasted sesame oil before serving.
• Enjoy with a chilled glass of sake or white wine.

FAQ