Tuna Poke Bowl

Difficulty:

1/5

Ease of Preparation: Medium
Yield: 4-6 servings

Healthy, fresh and flavorful, everyone loves poke! Soy, sesame oil and ginger bring big flavor punches, and an array of choose-your-own garnishes ensure no two bowls will be the same!

Ingredients:

½ cup (120 ml) sweet soy sauce
2 tablespoons (30 ml) sesame oil
1 ½ teaspoons (7.5 ml) grated fresh ginger root
⅓ cup (80 ml) thinly sliced green onion whites, reserve greens (bias cut, soaked in cold water) to serve
4 cups (950 ml) cubed sushi-grade tuna (¾ -inch/2 cm cubes)
2 cup (470 ml) short grain rice
4 cups (950 ml) water, for the rice
4 tablespoons (60 ml) rice vinegar
4 tablespoons (60 ml) water
2 tablespoons (30 ml) sugar
2 teaspoons (10 ml) salt

Garnish:

roasted macadamia nuts, chopped
shredded carrots
sliced jalapenos
toasted sesame seeds
edamame
sliced scallion greens
avocado slices
nori matchsticks
fresh lime wedges

Method:

Whisk soy sauce, sesame oil, grated ginger, and green onion whites together in a bowl.

Divide and reserve half for plating.

Add cubed tuna to a bowl with the other half of the mixture and toss to combine, cover, and refrigerate for 30 minutes.

Rinse the rice in a sieve 1-2 minutes, until the water runs clear.

Combine the rinsed rice and water in a pot, season with salt, and bring to a boil.

Cover tightly, reduce heat to the lowest setting, and simmer for 10 minutes.

Leave covered but cut the heat and let it sit for at least 10 more minutes.

When ready, fluff with a fork.

Keep warm.

In a small saucepan, heat the rice vinegar, water, sugar, and salt over high heat for 1-2 minutes until the sugar has dissolved.

Transfer the warm rice to a bowl and add in the warm vinegar mixture a few splashes at a time, gently alternating folding and splashing, to ensure even coverage.