Poke Bowl Recipe

Cook the Jasmine Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Dice the Tuna

While the rice is cooking, cut 300 grams of sushi grade rare tuna into small cubes. Place them in a bowl and drizzle with 2 tablespoons of soy sauce and 1 tablespoon of lime juice. Toss gently to coat and set aside.

Slice the Vegetables

Thinly slice 100 grams of watermelon radish and 1 medium cucumber. Grate or julienne 1 medium carrot. Set aside the sliced vegetables.

Mix the Asian Slaw

In a bowl, combine 150 grams of Asian slaw mix and 100 grams of shelled edamame. Toss gently to mix.

Prepare the Sriracha Aioli

In a small bowl, mix 4 tablespoons of mayonnaise with 2 tablespoons of sriracha until well combined. Adjust spiciness to taste.

Build Your Bowl

In a serving bowl, place a generous scoop of jasmine rice as the base. Top with the marinated tuna, sliced watermelon radish, cucumber, and carrots. Add the Asian slaw and edamame mixture on the side. Drizzle with sriracha aioli and sprinkle with 2 tablespoons of sesame seeds. Garnish with fresh cilantro.