Tropical Poke Bowl Recipe
Hawaiian big eye tuna, mango, jalapeño, red pepper, avocado, edamame, cucumber, green onion, habanero citrus, unagi glaze, furikake sushi rice
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Ingredients
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Sushi Rice
Poke Bowl Ingredients
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine-mesh strainer, rinse the sushi rice 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 water. Bring to a boil over medium heat, then reduce the heat to low, cover, and let simmer for 18-20 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
- 3
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 to cool to room temperature.
Assemble the Poke Bowl
- 4
Prepare the Ingredients
While the rice is cooling, prepare the poke bowl ingredients: dice the tuna, mango, red pepper, avocado, and slice the cucumber. Finely chop the jalapeño and green onions.
- 5
Build the Bowl
In a serving bowl, add a generous portion of sushi rice at the bottom. Arrange the diced tuna, mango, jalapeño, red pepper, avocado, edamame, cucumber, and green onions on top of the rice.
- 6
Drizzle and Season
Drizzle the habanero citrus sauce and unagi glaze over the assembled poke bowl. Finish with a sprinkle of furikake seasoning for added flavor.
