Bristol Farms Ahi Tuna Poke Bowls with Avocado
Bristol FarmsBristol Farms Ahi Tuna Poke Bowls with Avocado
Ingredients
For the Ahi Tuna Poke
- 1 1/2 pounds sushi-grade ahi tuna, from the Bristol Farms seafood counter, cut into 3/4-inch cubes
- 1/4 cup soy sauce, low sodium
- 2 tablespoons sesame oil, toasted
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, finely grated
- 1/4 cup green onions, thinly sliced, white and light green parts
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon sesame seeds, toasted
For the Bowls
- 2 cups sushi rice, uncooked
- 3 cups water
- 2 ripe avocados, pitted, peeled, and sliced or diced
- 1 cup edamame, shelled, cooked, and cooled
- 1 cucumber, English, thinly sliced or diced
- 1/2 cup radishes, thinly sliced
- 2 nori sheets, cut into thin strips (julienned)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup sriracha mayonnaise, for drizzling (optional, available at Bristol Farms)
Instructions
- 1
Prepare the sushi rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool slightly.
⏱️ 25 min
- 2
Prepare the ahi tuna poke: In a medium bowl, combine the cubed ahi tuna, soy sauce, toasted sesame oil, rice vinegar, grated fresh ginger, sliced green onions, and red pepper flakes. Gently toss to coat the tuna evenly. Stir in the toasted sesame seeds. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
⏱️ 5 min
- 3
Assemble the poke bowls: Divide the slightly cooled sushi rice evenly among four serving bowls. Arrange the marinated ahi tuna poke over the rice in the center of each bowl.
⏱️ 5 min
- 4
Garnish the bowls: Artfully arrange the sliced or diced avocado, cooked edamame, sliced cucumber, and sliced radishes around the tuna in each bowl. Sprinkle with julienned nori strips and fresh cilantro.
⏱️ 5 min
- 5
Serve immediately, with sriracha mayonnaise for drizzling, if desired. For an extra touch of Bristol Farms elegance, consider adding a side of pickled ginger or a sprinkle of furikake.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bristol FarmsBristol Farms Ahi Tuna Poke Bowls with Avocado
Ingredients
For the Ahi Tuna Poke
- 1 1/2 pounds sushi-grade ahi tuna, from the Bristol Farms seafood counter, cut into 3/4-inch cubes
- 1/4 cup soy sauce, low sodium
- 2 tablespoons sesame oil, toasted
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, finely grated
- 1/4 cup green onions, thinly sliced, white and light green parts
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon sesame seeds, toasted
For the Bowls
- 2 cups sushi rice, uncooked
- 3 cups water
- 2 ripe avocados, pitted, peeled, and sliced or diced
- 1 cup edamame, shelled, cooked, and cooled
- 1 cucumber, English, thinly sliced or diced
- 1/2 cup radishes, thinly sliced
- 2 nori sheets, cut into thin strips (julienned)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup sriracha mayonnaise, for drizzling (optional, available at Bristol Farms)
Instructions
- 1
Prepare the sushi rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool slightly.
⏱️ 25 min - 2
Prepare the ahi tuna poke: In a medium bowl, combine the cubed ahi tuna, soy sauce, toasted sesame oil, rice vinegar, grated fresh ginger, sliced green onions, and red pepper flakes. Gently toss to coat the tuna evenly. Stir in the toasted sesame seeds. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
⏱️ 5 min - 3
Assemble the poke bowls: Divide the slightly cooled sushi rice evenly among four serving bowls. Arrange the marinated ahi tuna poke over the rice in the center of each bowl.
⏱️ 5 min - 4
Garnish the bowls: Artfully arrange the sliced or diced avocado, cooked edamame, sliced cucumber, and sliced radishes around the tuna in each bowl. Sprinkle with julienned nori strips and fresh cilantro.
⏱️ 5 min - 5
Serve immediately, with sriracha mayonnaise for drizzling, if desired. For an extra touch of Bristol Farms elegance, consider adding a side of pickled ginger or a sprinkle of furikake.
⏱️ 5 min