Tuna Poke Bowls

My mom’s birthday was recently and she requested that I make her Poke or Poh-Kay Bowls for her meal. They turned out pretty phenomenal and are easy to make, they just take a little prep with all of the fresh vegetables and fish.

For this recipe I used Yellowfin tuna that I cubed and marinated, some freshly chopped vegetables, a little avocado, some ripe diced nectarines for extra sweetness, and then I made a really good wasabi honey mayo that I drizzled on top.

If you’re looking for a clean, fresh, flavorful meal- this is it. And You can customize the toppings to your liking! Enjoy this one, it’s delicious!

Some Cooking Essentials:

Pyrex Glass Bowls

Microplane Zester

All Clad Measuring Cups

Shun Chef Knife

Dough Scraper

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Tuna Poke Bowls

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Yield: 4-6

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Ingredients

Tuna

• 1 lb fresh sushi-grade ahi tuna/yellowfin, cubed
• 3 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 cloves garlic, grated
• 1 teaspoon sriracha (optional, for heat)
• 1/4 cup green onions, thinly sliced

Rice

• 1 ½ cups sushi rice (or short-grain rice)
• 2 ½ cups water
• 1 ½ tablespoons rice vinegar
• 1 tablespoon sugar or honey
• 1/2 teaspoon salt

Wasabi Honey Mayo

• 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 teaspoons wasabi paste (adjust to taste- I like 4 teaspoons!)
• 2 tablespoons lime juice
• Zest from one lime
• Salt to taste
• Water, optional- add 1 tablespoon at a time if you like thinner consistency

Poke Bowl Toppings

• 1 avocado, sliced
• 1 cup edamame, cooked and shelled
• 1 cup shredded/julienne carrots
• 1 cup mini cucumbers, thinly sliced
• 1/2 cup radishes, thinly sliced
• 1 cup fresh peaches or nectarine, cubed
• 1/3 cup green onions, thinly sliced
• 3 tbsp black sesame seeds (for garnish)

Instructions

Wasabi Honey Mayo

1. In a small bowl, whisk together the mayonnaise, honey, wasabi paste, lime juice, lime zest and a pinch of salt.
2. Adjust the amount of wasabi paste to achieve your desired level of spiciness.
3. If you'd like a thinner consistency, add a tablespoon of water until you reach your desired consistency.

Tuna

1. In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, honey, grated ginger, grated garlic, sriracha (if using), and green onions.
2. Add the cubed tuna and toss to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

Rice

1. Rinse the sushi rice under cold water until the water runs clear- about 4 times
2. Combine the rinsed rice and water in a medium pot and bring to a boil. Once boiling, reduce to a simmer and cover- cook for 20 minutes. After 20 minutes, remove from heat and let sit covered for an additional 10 minutes.
3. While the rice is cooking, mix the rice vinegar, sugar or honey, and salt in a small bowl until dissolved.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Assembly

1. Divide the sushi rice among serving bowls.
2. Top each bowl with the marinated tuna, avocado slices, edamame, shredded carrots, cucumber, peach cubes, radishes, and green onions.
3. Drizzle with wasabi honey mayo, and sprinkle with sesame seeds.
4. Enjoy!

Did you make this recipe?

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