Tuna Poke Recipe

Inspired by Surf Woburn

Time1h

Serves2

Yellowfin tuna, sweet tamari, scallion, avocado, wasabi mayo, spicy mayo, sushi rice, seaweed salad, shrimp chips

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Rinse the Sushi Rice
Start by rinsing 1 cup of sushi rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch and helps achieve the perfect texture.
2
Cook the Rice
In a rice cooker or saucepan, combine the rinsed sushi rice with 1.25 cups of water. Let it soak for 30 minutes, then cook according to rice cooker instructions or bring to a boil, cover, and reduce heat to low for 15 minutes. Remove from heat and let sit covered for 10 minutes.

3
Dice the Tuna
While the rice is cooking, take 1 lb of yellowfin tuna and cut it into small 1/2 inch cubes. Ensure your knife is sharp for clean cuts.
4
Marinate the Tuna
In a bowl, combine the diced tuna with 2 tablespoons of sweet tamari. Mix gently to coat the tuna evenly and let marinate for about 10 minutes.

5
Prepare the Bowl
In serving bowls, start with a base of sushi rice. Use a scoop of the cooked sushi rice (about 1/2 cup) for each bowl.
6
Add Tuna and Garnishes
Top the rice with the marinated tuna. Then, add sliced avocado (half avocado per bowl) and finely chopped scallions (1 stalk per bowl) as garnishes.
7
Add Sauces
Drizzle 2 tablespoons of wasabi mayo and 2 tablespoons of spicy mayo over the top of each bowl. Adjust the amount to taste.
8
Final Touch
On the side, add a scoop of seaweed salad (1/4 cup per bowl) and a handful of shrimp chips. Serve immediately and enjoy!