Tuna Poke Bowl

Ingredients

• 2 cups short-grain rice, uncooked
• 5 1/2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt, I use Diamond Crystal brand
• 1 pound sushi-grade ahi tuna, cut into 1/2-inch cubes
• 1 tablespoon + 1 teaspoon soy sauce
• 1 tablespoon + 1 teaspoon sesame oil
• 3 teaspoons lemon juice
• 5 green onion, chopped
• 1 teaspoon wasabi paste
• 1/4 sweet onion, thinly sliced
• Sesame Seeds, white and black
• Extra wasabi paste
• Shredded nori

Instructions

1. 1

   --- Rice ---

2. 2

   Cook rice according to package

3. 3

   5 minutes before rice is cooked, add rice vinegar, sugar and kosher salt to a small saucepan and cook over medium heat until sugar and salt fully dissolves.

4. 4

   Incrementally pour over cooked rice and mix well, ensuring seasoning is evenly distributed.

5. 5

   Leave rice in cooker until ready to serve.

6. 6

   --- Poke ---

7. 7

   Add soy sauce, sesame oil, lemon juice, green onion, wasabi paste to a bowl. Mix well until wasabi breaks down into sauce mixture.

8. 8

   Add tuna, sweet onion, and black and white sesame seeds to your liking. Mix well again. Adjust seasoning with more soy sauce, if necessary.

9. 9

   Serve immediately or place poke in refrigerator for 15 minutes to deepen flavor.

10. 10

    To plate, scoop sushi rice into a bowl. Top with poke and finish with shredded nori, if using.