Description
This Tuna Poke Bowl recipe offers a fresh and flavorful Hawaiian-inspired dish featuring sushi-grade tuna marinated in a tangy soy-lime dressing with sesame oil and sriracha. Served atop your choice of rice and a variety of fresh and pickled vegetables, this vibrant bowl is perfect for a light, healthy meal that is quick to prepare and customizable to your taste.
Ingredients
Scale
Marinade
- 2 tablespoons soy sauce
- 2 tablespoons finely sliced green onion
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- ½ teaspoon sriracha
Main Ingredients
- 8 ounces sushi grade tuna, diced
- Rice – prepared sushi rice, white rice, brown rice, or cauliflower rice (quantity as desired per bowl)
- Pickled vegetables – carrots, celery, or cucumber (quantity as desired)
- Fresh vegetables – avocado, edamame, carrots, lettuce, or cucumber (quantity as desired)
- Garnishes – sesame seeds, sliced green onion, nori komi furikaki seasoning, or spicy mayo (optional, quantity as desired)
- Other flavorful additions – lime wedges, diced mango, sliced radish, or seaweed chips (optional)
Instructions
- Prepare the marinade: In a large bowl, combine the soy sauce, finely sliced green onion, fresh lime juice, toasted sesame oil, sesame seeds, and sriracha. Stir well to blend all the flavors thoroughly.
- Add the tuna: Gently add the diced sushi-grade tuna to the marinade and carefully mix to coat the tuna without breaking it up. The goal is to keep the tuna pieces intact for a nice texture in the bowl.
- Marinate the tuna: Cover the bowl and refrigerate the tuna mixture for 15 minutes to allow the flavors to meld. Do not marinate for more than 1 hour to maintain fresh tuna texture and taste.
- Assemble the bowl: In individual serving bowls, arrange a base of your chosen rice followed by a selection of fresh and pickled vegetables. Add any garnishes and additional flavorful toppings as desired.
- Serve: Top each bowl with the marinated tuna. Garnish with extra sliced green onion, sesame seeds, or seaweed if desired, and serve immediately while fresh.
Notes
- Use sushi-grade tuna to ensure safety and quality since the tuna is served raw.
- Rice options include traditional sushi rice, white or brown rice, and cauliflower rice for a low-carb alternative.
- Pickled vegetables add a tangy crunch; feel free to pick your favorites or omit if preferred.
- Customize garnishes to your preference; spicy mayo and furikaki seasoning add extra layers of flavor.
- Marinate tuna for a minimum of 15 minutes and no longer than 1 hour to prevent over-marination and maintain a pleasant texture.
