Tuna avocado poke bowls
Tuna avocado poke bowls
Ingredients
For the Bowls
- 2 cups Sushi rice, uncooked
- 1 pound Ahi tuna, sushi-grade, cut into 1/2-inch cubes
- 2 Avocados, ripe, cut into 1/2-inch cubes
- 1 English cucumber, diced
- 4 Scallions, thinly sliced
- 1 tablespoon Toasted sesame seeds
- 2 Nori sheets, cut into thin strips, optional
For the Poke Sauce
- 1/2 cup Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Fresh ginger, grated
- 1 Garlic, clove, minced
- 1 teaspoon Sriracha
- 1 teaspoon Honey
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions, typically in a rice cooker or saucepan. Once cooked, let it rest for 10 minutes, then fluff with a fork.
⏱️ 20 min - 2
While the rice cooks, prepare the poke sauce. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated fresh ginger, minced garlic, sriracha, and honey until well combined.
⏱️ 5 min - 3
Add the cubed ahi tuna to the poke sauce. Gently toss to coat the tuna evenly. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Do not marinate for longer than 30 minutes, as the acid in the sauce can begin to cook the fish.
⏱️ 15 min - 4
While the tuna marinates, prepare the remaining bowl ingredients: cube the avocados, dice the English cucumber, and thinly slice the scallions.
⏱️ 10 min - 5
To assemble the bowls, divide the cooked sushi rice among 4 serving bowls. Arrange the marinated tuna, cubed avocado, diced cucumber, and sliced scallions on top of the rice. Drizzle any remaining sauce from the tuna bowl over the ingredients.
⏱️ 5 min - 6
Garnish each bowl with toasted sesame seeds and, if using, strips of nori. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna avocado poke bowls
Ingredients
For the Bowls
- 2 cups Sushi rice, uncooked
- 1 pound Ahi tuna, sushi-grade, cut into 1/2-inch cubes
- 2 Avocados, ripe, cut into 1/2-inch cubes
- 1 English cucumber, diced
- 4 Scallions, thinly sliced
- 1 tablespoon Toasted sesame seeds
- 2 Nori sheets, cut into thin strips, optional
For the Poke Sauce
- 1/2 cup Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Fresh ginger, grated
- 1 Garlic, clove, minced
- 1 teaspoon Sriracha
- 1 teaspoon Honey
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions, typically in a rice cooker or saucepan. Once cooked, let it rest for 10 minutes, then fluff with a fork.
⏱️ 20 min - 2
While the rice cooks, prepare the poke sauce. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated fresh ginger, minced garlic, sriracha, and honey until well combined.
⏱️ 5 min - 3
Add the cubed ahi tuna to the poke sauce. Gently toss to coat the tuna evenly. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Do not marinate for longer than 30 minutes, as the acid in the sauce can begin to cook the fish.
⏱️ 15 min - 4
While the tuna marinates, prepare the remaining bowl ingredients: cube the avocados, dice the English cucumber, and thinly slice the scallions.
⏱️ 10 min - 5
To assemble the bowls, divide the cooked sushi rice among 4 serving bowls. Arrange the marinated tuna, cubed avocado, diced cucumber, and sliced scallions on top of the rice. Drizzle any remaining sauce from the tuna bowl over the ingredients.
⏱️ 5 min - 6
Garnish each bowl with toasted sesame seeds and, if using, strips of nori. Serve immediately.
⏱️ 1 min