Cooked Tuna Poke Bowl
A delicious twist on the traditional poke bowl featuring seared tuna served over a bed of seasoned rice with fresh vegetables and a flavorful soy-ginger dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2
Ingredients
1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
10 ounces fresh tuna steak, cut into 1-inch cubes
1 tablespoon sesame oil
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon toasted sesame seeds
1/2 cup diced cucumber
1/2 cup shredded carrots
1/2 avocado, sliced
2 green onions, thinly sliced
1 sheet nori seaweed, cut into thin strips
1 tablespoon chopped fresh cilantro
1 teaspoon toasted sesame seeds for garnish
Instructions
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 and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is tender.
Remove from heat and let it 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 sesame oil in a skillet over medium-high heat.
Add the tuna cubes and sear for 1-2 minutes on each side until the outside is cooked but the inside remains slightly pink. Remove from heat.
In a small bowl, whisk together soy sauce, grated ginger, and honey to make the dressing.
Add the seared tuna to the dressing and toss gently to coat.
Divide the seasoned rice evenly between two bowls.
Top each bowl with the marinated tuna, diced cucumber, shredded carrots, sliced avocado, green onions, nori strips, and chopped cilantro.
Sprinkle toasted sesame seeds over the bowls as a garnish.
Serve immediately and enjoy your cooked tuna poke bowl.