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Fresh Poke Bowl with Sushi Rice

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A vibrant and flavorful poke bowl featuring sashimi-grade ahi tuna, seasoned sushi rice, and fresh vegetables. Quick and easy to prepare, perfect for a healthy lunch or dinner.

Ingredients

Scale
  • 1 cup sushi rice (short-grain Japanese rice)
  • 1¼ cups water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces fresh sashimi-grade ahi tuna, cubed
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon freshly grated ginger
  • 1 small garlic clove, minced
  • 1 green onion, thinly sliced
  • ½ cup diced cucumber
  • ½ cup shredded carrots
  • ½ avocado, sliced (optional)
  • 1 tablespoon toasted sesame seeds
  • Pickled ginger (for serving)
  • Optional: seaweed salad or edamame for extra texture

Instructions

  1. Rinse 1 cup sushi rice under cold water until water runs clear to remove excess starch. Drain well.
  2. Place rice and 1¼ cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
  3. While the rice cooks, mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl until dissolved.
  4. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Avoid smashing the grains. Let cool to room temperature.
  5. In a mixing bowl, combine 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon grated ginger, and 1 minced garlic clove.
  6. Add the cubed ahi tuna and gently toss to coat evenly. Let marinate for 10-15 minutes.
  7. Thinly slice the green onion, dice the cucumber, shred the carrots, and slice the avocado.
  8. Assemble the poke bowl by placing a generous scoop of seasoned sushi rice at the bottom of a bowl.
  9. Top with marinated tuna, cucumber, carrots, avocado slices, and green onion.
  10. Sprinkle with toasted sesame seeds and add pickled ginger on the side.
  11. Optionally add seaweed salad or edamame for extra texture and nutrition.
  12. Serve immediately for best texture and freshness.

Notes

Rinse sushi rice thoroughly to avoid gummy texture. Do not marinate fish for more than 20 minutes to keep fresh texture. Use sashimi-grade fish for safety. Pat tuna dry if watery after marinating to prevent sogginess. Cool rice to room temperature before assembling. Toast sesame seeds for enhanced aroma.

Nutrition

Keywords: poke bowl, sushi rice, ahi tuna, fresh poke, easy poke bowl, healthy lunch, gluten-free poke, vegetarian poke bowl, seafood bowl

Find it online: https://flurpchef.com/fresh-poke-bowl-with-sushi-rice-easy-recipe-for-flavorful-meals/