Tuna Poke Bowls

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To me, poke bowls are the best form of sushi. You see the beauty of the ingredients as you eat them and you get to pick up what you like with what you prefer in the same bite. Every bite is customizable – so good.

This tuna only recipe mixture goes a long way. I make this same tuna for my tuna crispy rice cakes and my tuna stacks. It is legendary delicious and so simple to make.

The absolute beauty of this dish – beyond the fact that it is a gorgeous work of art aesthetically speaking – is that you don’t have to include all of the ingredients here to make an enjoyable and delicious bowl. I don’t always have the kelp noodles and salmon caviar in my kitchen. And that’s okay, your dish will still come out amazing!

You can use any rice here (like brown rice, jasmine or basmati) but I highly recommend grabbing some sushi rice. It definitely makes it more authentic tasting.

My favorite part is the spicy mayo. I got turned on to Kewpie mayo and never looked back. It really gives the sauce a more sushi-esque feel. I have ordered it on Amazon and they now carry it at Costco too.

Tuna Poke Bowls

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Servings: 4

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Ingredients 

For the Rice:

• 2 cups sushi rice uncooked
• 4 tbs unseasoned rice vinegar
• 2 tsp sugar
• 1 tsp salt

For the Tuna:

• .8 lb sushi grade tuna cubed
• 2 scallions diced
• 2 tbs soy sauce
• 2 tsp sesame oil
• 1 tsp honey (optional)

For the Spicy Mayo:

• 1/4 cup Kewpie mayo (or regular mayo)
• 2 tsp Sriracha

For the Bowls:

• 1 long cucumber thinly sliced
• 1 large avocado sliced
• 1 mango diced
• 4 oz salmon caviar
• 1.5 cups wonton crisps
• 12 oz kelp noodles
• 4 oz pickled ginger
• 2 oz seaweed paper sliced into strips
• black sesame seeds for garnish

Instructions

For the Rice:

• Cook your rice as per package instructions.  Warm your rice vinegar, sugar and salt in a small pot until just about to boil.  Remove from heat.  Transfer your cooked rice to a platter and pour the mixture over the rice and fluff with a fork.  Season the rice with salt to taste.

For the Tuna:

• In a medium bowl, toss to coat the tuna, scallions, soy sauce, sesame oil and honey.

For the Spicy Mayo:

• In a small bowl, whisk together the kewpie mayo and Sriracha until smooth.  

For the Bowls:

• Assemble your poke bowls to look aesthetically pleasing to you and top with some sesame seeds.

Author: Stella Drivas