Tuna Poke Bowl

This tuna poke bowl is a mainstay in our home especially during these summer months. Easy-to-make, protein-filled and refreshing. Learn why this recipe cannot be passed up.

📝 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. 2Cook rice according to package
3. 35 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. 4Incrementally pour over cooked rice and mix well, ensuring seasoning is evenly distributed.
5. 5Leave rice in cooker until ready to serve.
6. 6--- Poke ---
7. 7Add soy sauce, sesame oil, lemon juice, green onion, wasabi paste to a bowl. Mix well until wasabi breaks down into sauce mixture.
8. 8Add tuna, sweet onion, and black and white sesame seeds to your liking. Mix well again. Adjust seasoning with more soy sauce, if necessary.
9. 9Serve immediately or place poke in refrigerator for 15 minutes to deepen flavor.
10. 10To plate, scoop sushi rice into a bowl. Top with poke and finish with shredded nori, if using.