Try Making the Easiest Tuna Poke Bowl

By
Dana G
-

Poke bowls are one of our favorite, healthy lunch options. And, with this authentic tuna poke bowl, you can make your very own without having to go to a restaurant and order it. We guarantee it will become a regular recipe on your list.

View this post on Instagram

Ahi Tuna Poké Bowls. Basically the best thing to become mainstream since sushi in the 80’s. Its like a seafood Chipotle bowl: full of all the good stuff you want, like tobiko, nori, sushi rice, drizzled with spicy mayo, but avocado is never extra. Google (( SWEET TEA POKE BOWL )) for the recipe! . https://www.sweetteaandthyme.com/ahi-tuna-poke-bowl-fast-easy/ . #blackfoodbloggers #essenceeats #blavityfoodie #feedfeed #imsomartha #todayfood #foodwinewomen #shareyourtable #beautifulcuisines #goodmoodfood #browngirlbloggers #yougottaeatthis #bhgfood #foodblogeats #f52seafood #foodiesofinstagram #thekitchn #hautecuisines #myopenkitchen #starvingfoodseeker #marthafood #inmykitchen #theeverygirlcooks #makeitdelicious #mycommontable #ahitunapoke #tunapokebowl #spicytuna #kitchenbowl #droolclub

A post shared by Eden | Comfort Food Made Easy (@sweet_tea_thyme) on

Ingredients:

  • 3/4 lb highest-quality fresh tuna, cut into 1/2-inch pieces
  • 1 teaspoon toasted sesame oil
  • 1/4 cup unseasoned rice vinegar
  • 2 cups short-grain sushi rice
  • 1 tablespoon sugar
  • 2 thinly sliced scallions
  • 1 thinly sliced jalapeno
  • 1 chopped avocado
  • 1/4 cup mayonnaise
  • 1/2 teaspoon sesame seeds
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup mixed fresh citrus juice
  • 2 tablespoons dried hijiki
  • 1 teaspoon hot chili paste
  • 3 tablespoons mirin
  • 2 tablespoons white soy sauce or soy sauce
  • 1/4 English hothouse cucumber, sliced half lengthwise, then crosswise into half-moons
  • tobiko

Instructions:

  1. Rinse the rice until the water is clear, then let it dry for 30 minutes.
  2. Get a saucepan and fill it with 2 cups water, rice, salt and wait for the water to boil.
  3. Lower the heat, add a lid and let the rice simmer for 18 to 22 minutes. Let it stay on the side for 10 minutes.
  4. While you’re waiting, get a bowl, fill it with water and soak the hijiki. Leave it in the water for 30 to 35 minutes.
  5. Discard the water, then in a new bowl mix the hijiki with 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sesame seeds. After 5 minutes drain it.
  6. Mix the 1 1/2 teaspoon kosher salt, with sugar, 2 tablespoons water, and vinegar.
  7. In another bowl combine the cucumber with a pinch of salt, then add the jalapenos as well. Leave them for at least 10 minutes up to 1 hour together.
  8. Combine the scallions with cold water for 10 minutes, then discard the water, and squeeze the scallions.
  9. Mix the white soy sauce, 2 tablespoons soy sauce, citrus juice, 2 tablespoons mirin, oil together. This is the ponzu sauce.
  10. Mix the chili paste and mayonnaise in another bowl.
  11. Get a large salad bowl to combine the ponzu, tuna, scallions, hijiki, and salt.
  12. Include the avocado and add rice to the tuna poke bowl as well. Finish off with sesame seeds, spicy mayo, and tobiko.