Tuna Poke Bowl
This Tuna Poke Bowl recipe features sushi-grade fish with a medley of fresh veggies and a flavorful poke sauce.
Ingredients
- 2 cups sushi rice, cooked
- ½ pound sushi grade tuna, cubed
- 1 cup cucumbers, chopped
- 1 cup shredded carrots
- 1 cup seaweed salad
- ½ cup radishes, thinly sliced
- 2 large avocados, sliced
- 2 green onions, sliced
- ⅓ cup poke sauce
Instructions
- Prepare and cook the sushi rice according to package directions. Let it cool before assembling the bowls.
- Divide the cooked sushi rice evenly among 4 bowls.
- Arrange the cubed tuna, cucumbers, shredded carrots, seaweed salad, radishes, avocado slices, and green onions on top of the rice.
- Drizzle poke sauce over the tuna and toppings just before serving. Sprinkle with sesame seeds if using.
Nutrition
Notes
- Rice Temperature: Let the rice cool slightly before assembling the bowls, this keeps the fresh toppings from wilting or becoming too soft.
- Clean Cuts: Use a sharp knife to cube the tuna cleanly, this helps preserve its texture and gives a more polished presentation.
- Sauce Timing: Add the poke sauce just before serving to keep the tuna vibrant and the vegetables crisp.
- Uniform Slicing: Evenly sliced vegetables not only look better but also ensure consistent texture in every bite.
- Topping Options: Customize with extras like mango, edamame, pickled ginger, crispy onions, or jalapeños for added flavor and crunch.
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