East Side Poke Bowl Recipe

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1. 1

   Rinse the sushi rice and cook 1.5 cups until tender. Allow to cool to room temperature.

2. 2

   Prepare the tuna marinade: in a bowl, combine diced tuna with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon lime juice, and 2 tablespoons ponzu. Toss to coat and set aside to marinate 5–10 minutes.

3. 3

   Prepare spicy mayo by whisking together 2 tablespoons mayonnaise and 1 teaspoon Sriracha. Adjust to taste.

4. 4

   Prep avocado by slicing it in half, removing the pit, and dicing; set aside.

5. 5

   Dice cucumber into small cubes (about 0.5 cups worth when diced).

6. 6

   Dice mango into bite-sized pieces (about 1 cup).

7. 7

   Steam or microwave edamame until warm, then shell if needed and drain.

8. 8

   Lightly toast sesame seeds in a dry skillet until fragrant, about 1–2 minutes; remove from heat.

9. 9

   Slice scallions thinly; set aside.

10. 10

    Arrange a base of sushi rice in bowls.

11. 11

    Add marinated tuna atop the rice, letting excess marinade glaze the edges.

12. 12

    Layer avocado, cucumber, mango, and edamame around the tuna.

13. 13

    Top with seaweed salad and sprinkle toasted sesame seeds and sliced scallions.

14. 14

    Crumble a nori sheet over each bowl or tear into thin strips for garnish.

15. 15

    Finish with a drizzle of extra ponzu and the prepared spicy mayo to taste.