Tuna Poke Bowl Recipe
Ahi tuna, sushi rice, edamame, pickled jalapenos, avocado slices, cucumbers, carrots, pickled ginger, wakame, scallions and sesame seeds with citrus ginger soy dressing and wasabi on the side. Served cold.
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Ingredients
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Base
Tuna
Vegetables & Toppings
Citrus Ginger Soy Dressing
Wasabi
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it sit covered for 10 minutes.
- 2
Fluff and Cool Rice
After the rice has rested, fluff it with a fork and let it cool to room temperature.
Prepare Tuna
- 3
Slice Ahi Tuna
Using a sharp knife, slice 8 oz of Ahi tuna into bite-sized cubes. Set aside in the refrigerator to keep it cold.
Prepare Vegetables
- 4
Prepare Edamame
If using frozen edamame, cook according to package instructions, then shell and set aside.
- 5
- 6
Julienne Carrots
Peel the carrot and cut it into thin julienne strips.
- 7
Chop Scallions
Slice the scallions thinly, both the white and green parts.
- 8
Rehydrate Wakame
Soak 1/4 cup of dried wakame in water for 10 minutes, then drain and chop if necessary.
Make Dressing
- 9
Combine Ingredients
In a small bowl, whisk together 3 tbsp of soy sauce, 1 tbsp of grated fresh ginger, 1 tbsp of lime juice, and 1 tbsp of sesame oil until well combined.
Assemble Poke Bowl
- 10
- 11
Drizzle Dressing
Drizzle the citrus ginger soy dressing over the assembled ingredients and sprinkle with sesame seeds.
- 12
Serve
Serve the poke bowl cold with a side of wasabi paste for added flavor.
