Sesame Crusted Tuna Poke Rice Bowls

• 1 ½ cups sushi rice
• 2 cups water
• 1 pound sushi-grade ahi tuna, diced
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 green onion, thinly sliced
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 sheet nori, cut into thin strips
• 1 lime, cut into wedges

Steps

1. 1 Rinse sushi rice under cold water until water runs clear. Cook rice with water according to package instructions.
2. 2 While rice cooks, in a small bowl, mix soy sauce, rice vinegar, sesame oil, honey, and garlic.
3. 3 Toss diced tuna with sesame seeds until evenly coated.
4. 4 In a larger bowl, gently combine marinated tuna with green onions.
5. 5 Divide cooked rice among four bowls. Top with tuna mixture, avocado, cucumber, and nori strips.
6. 6 Serve with lime wedges for a fresh squeeze of citrus.

Equipment

• Cutting board
• Chef’s knife
• Medium saucepan
• Bowls

Variations

• Add spicy mayo for a kick or substitute tuna with salmon for a different flavor profile.

Substitutions

• If sushi-grade tuna is unavailable, use seared tuna or tofu for a vegetarian option.

Pairings

• Green tea or a crisp sauvignon blanc complements the fresh flavors.

Nutrition

Tips

• Use sushi-grade tuna for safety when consuming raw.
• Customize your poke bowls with your favorite toppings like pickled ginger or sesame seeds for extra crunch.

Storage

Store in an airtight container in the fridge for up to 1 day. Best served fresh.

Freezing: Does not freeze well due to the freshness of ingredients.

Serving Suggestions

• Pair with a side of miso soup or edamame for a complete meal.
• Serve with your favorite Asian-inspired dipping sauce.

FAQ