A delicious twist on the traditional poke bowl featuring perfectly seared tuna served over a bed of seasoned rice with fresh vegetables and a flavorful soy-ginger dressing.
1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
12 ounces fresh tuna steak, cut into 1-inch cubes
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 teaspoon honey
1/2 cup diced cucumber
1/2 cup diced avocado
1/4 cup shredded carrot
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
1/4 cup chopped fresh cilantro
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a medium saucepan and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
Remove from heat and let rice sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Set aside to cool slightly.
Heat vegetable oil in a non-stick skillet over medium-high heat.
Add the tuna cubes and sear for about 1-2 minutes per side, until the outside is cooked but the inside remains slightly pink. Remove from heat.
In a separate bowl, whisk together soy sauce, sesame oil, grated ginger, minced garlic, and honey to create the dressing.
Place a serving of seasoned rice in each bowl.
Top the rice with seared tuna, diced cucumber, diced avocado, shredded carrot, and sliced green onions.
Drizzle the soy-ginger dressing evenly over each bowl.
Garnish with toasted sesame seeds and chopped fresh cilantro.
Serve immediately.