Tail Whip Poke Bowl Recipe
fresh sushi-grade tuna, honey soy sauce, seaweed salad & cucumber over warm rice
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Ingredients
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Rice
Tuna
Toppings
Method
Cooking Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
Preparing Tuna
- 3
Prep the Tuna
While the rice is cooking, cut 8 oz of sushi-grade tuna into bite-sized cubes. Place in a bowl.
- 4
Marinate the Tuna
Add 3 tablespoons of honey soy sauce and 1 tablespoon of sesame oil to the bowl with tuna. Gently toss to coat the tuna evenly and let it marinate for 10 minutes.
Assembling the Poke Bowl
- 5
Prepare the Cucumber
While tuna is marinating, slice half a cucumber into thin rounds or matchsticks for garnish.
- 6
Assemble the Bowl
Once the rice is ready, fluff it with a fork and divide it between two bowls. Top the rice with marinated tuna, seaweed salad, cucumber, and garnish with sesame seeds and sliced green onions.