A fresh and flavorful classic tuna poke bowl featuring marinated ahi tuna, sushi rice, and vibrant toppings for a delicious Hawaiian-inspired meal.
1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
8 ounces sashimi-grade ahi tuna, diced into 1/2-inch cubes
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon honey
1 teaspoon grated fresh ginger
1 small green onion, thinly sliced
1/2 teaspoon red pepper flakes
1/4 cup diced cucumber
1/4 cup shredded carrot
1/4 cup edamame, shelled and cooked
1/4 avocado, sliced
1 tablespoon toasted sesame seeds
1 sheet nori, cut into thin strips
1 tablespoon pickled ginger
1 teaspoon wasabi mayo (mix 1 teaspoon mayonnaise with a small amount of wasabi paste)
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 18 minutes.
Remove the rice from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
In a medium bowl, combine the diced tuna, soy sauce, toasted sesame oil, honey, grated ginger, sliced green onion, and red pepper flakes. Stir gently to coat and marinate for 10 minutes.
Divide the sushi rice evenly between two bowls.
Top each bowl with the marinated tuna, diced cucumber, shredded carrot, cooked edamame, sliced avocado, toasted sesame seeds, nori strips, and pickled ginger.
Drizzle each bowl with wasabi mayo.
Serve immediately and enjoy your classic tuna poke bowl.