Tuna Poke Recipe
Sushi rice, salad, cucumber, edamame, avocado, sesame seeds & poke sauce on top
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Ingredients
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Sushi Rice
Salad Ingredients
Poke Sauce
Method
Cooking Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.
- 3
Season the Rice
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until the sugar dissolves. Once the rice is done, transfer it to a bowl and fold in the vinegar mixture. Allow to cool to room temperature.
Preparing Salad Ingredients
- 4
Prepare Cucumber
Slice the cucumber into thin rounds or half-moons, depending on your preference.
- 5
Prepare Edamame
If using frozen edamame, cook according to package instructions and allow to cool. If fresh, boil in salted water for 3-5 minutes until tender.
- 6
Prepare Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice into thin pieces.
- 7
Prepare Tuna
Cut the sushi-grade tuna into small cubes, about 1-inch in size.
Making Poke Sauce
- 8
Mix the Sauce
In a small bowl, whisk together soy sauce, sesame oil, sriracha, and honey until well combined.
Assembling the Poke Bowl
- 9
Assemble the Bowl
In a serving bowl, add a generous scoop of sushi rice as the base. Top with cucumber slices, edamame, avocado slices, and cubed tuna.
- 10
Drizzle Sauce
Drizzle the poke sauce over the assembled bowl and sprinkle with sesame seeds.
- 11
Serve
Serve immediately and enjoy your fresh Tuna Poke!
