A fresh and flavorful classic tuna poke bowl featuring marinated sushi-grade tuna, served over a bed of rice with crisp vegetables and a savory sesame soy dressing.
1 cup sushi rice
1 1/4 cups water
8 ounces sushi-grade tuna, cut into 1/2-inch cubes
2 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon honey
1 teaspoon rice vinegar
1/2 teaspoon grated fresh ginger
1/2 teaspoon toasted sesame seeds
1/4 cup diced cucumber
1/4 cup diced avocado
1/4 cup shredded carrot
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1/4 cup edamame, shelled and cooked
1 sheet nori, cut into thin strips
1 teaspoon sriracha sauce
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
Remove the rice from heat and let it sit, covered, for 10 minutes. Fluff with a fork and set aside to cool slightly.
In a medium bowl, whisk together soy sauce, toasted sesame oil, honey, rice vinegar, and grated fresh ginger until well combined.
Add the cubed tuna to the marinade and gently toss to coat. Let it marinate for 5 minutes.
Divide the cooked sushi rice evenly between two bowls.
Top each bowl with the marinated tuna, diced cucumber, diced avocado, shredded carrot, cooked edamame, sliced green onions, chopped cilantro, and nori strips.
Sprinkle toasted sesame seeds over each bowl.
Drizzle each bowl with sriracha sauce to taste for a spicy kick.
Serve immediately and enjoy your fresh classic tuna poke bowl.