Original Poke Bowl Recipe
topped w/ sweet Wasabi Aioli and Furikake
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Ingredients
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Base
Toppings
Wasabi Aioli
Method
Preparing the Base
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Preparing the Toppings
- 3
- 4
Assemble the Poke Bowl
In a serving bowl, add a generous scoop of the sushi rice as the base. Top with the diced tuna, cucumber slices, avocado, radish slices, and edamame. Sprinkle the Furikake over the top.
Making the Wasabi Aioli
- 5
Combine Ingredients
In a bowl, mix together the mayonnaise, wasabi paste, lemon juice, and minced garlic until smooth. Adjust the amount of wasabi to taste depending on your heat preference.
- 6
Serve
Drizzle the wasabi aioli over the assembled poke bowl, or serve it on the side as a dipping sauce.
