Seafood & Catch · Free
Fresh Tuna Poke Bowl
Cubes of sushi-grade tuna tossed in a savory soy-sesame dressing over rice with crunchy vegetables and creamy avocado. A refreshing no-cook Hawaiian favorite.
****+
Prep 25 min · Cook 15 min
Method
Rinse the sushi rice under cold water until the water runs clear, then cook it according to the package directions and let it cool to room temperature.
Keep the tuna cold in the refrigerator until the moment you use it, since raw fish should stay chilled for both texture and food safety.
In a medium bowl whisk together the soy sauce, sesame oil, rice vinegar, and honey to make the poke dressing.
Buy only tuna labeled sushi-grade or sashimi-grade from a trusted fishmonger, because this fish is eaten raw and quality matters.
Using a sharp knife, cut the tuna into even half-inch cubes so every piece soaks up the dressing equally.
Add the tuna cubes to the dressing along with the green onions and sesame seeds, and gently fold to coat without mashing the fish.
Let the tuna marinate in the refrigerator for 10 to 15 minutes; do not marinate much longer or the acid will start to cure and firm up the fish.
While it marinates, prepare your toppings by slicing the avocado and cucumber and gathering the carrots and edamame.
Divide the cooled rice among four bowls as the base.
Arrange the marinated tuna in the center and fan the vegetables and avocado around it in neat sections.
Drizzle with the optional spicy mayonnaise and a few extra sesame seeds, then serve right away while everything is cold and fresh.
Chef's tips
- Cut the tuna with a very sharp knife in clean strokes for clean cubes that hold their shape.
- Keep all components cold and assemble just before serving to keep the raw fish safe and appetizing.
- Swap in cooked shrimp or baked tofu if you prefer to avoid raw fish.
Cooking times vary by equipment -- cook to temperature and to taste.
