Central Poke Bowl Recipe
Ahi tuna, crisp nori, watermelon radish, pea shoots, mango, avocado, cucumber, edamame, pickled ginger, sesame seeds on a bed of sushi rice & topped with spicy aioli + sweet soy reduction.
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Ingredients
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Sushi Rice
Poke Bowl Toppings
Sauces
Method
Preparing Sushi Rice
- 1
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let sit covered for 10 minutes.
- 2
Season the Rice
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve. Once the rice has rested, fluff with a fork and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Assembling the Poke Bowl
- 3
Prepare the Sauces
In a bowl, mix together mayonnaise and sriracha for the spicy aioli. In another bowl, mix soy sauce and honey for the sweet soy reduction.
- 4
Assemble the Bowl
In a serving bowl, place a generous bed of sushi rice. Arrange the diced ahi tuna, nori strips, watermelon radish, pea shoots, mango, avocado, cucumber, edamame, and pickled ginger on top of the rice.
- 5
Finish with Toppings
Drizzle the spicy aioli and sweet soy reduction over the assembled poke bowl. Sprinkle with sesame seeds before serving.
