Spicy Tuna Poke Bowl Avocado (Printable)
Fresh marinated tuna with creamy avocado and crisp vegetables over seasoned rice
# What You Need:
→ Tuna
01 - 14 oz sushi-grade tuna, diced into 1 cm cubes
→ Marinade & Sauce
02 - 3 tbsp soy sauce, low sodium preferred
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha or Asian hot sauce
05 - 1 tbsp mayonnaise, preferably Kewpie
06 - 1 tsp rice vinegar
07 - 1 tsp honey or sugar
08 - 1 tsp toasted sesame seeds
09 - 1 spring onion, finely sliced
→ Rice
10 - 2 cups sushi rice
11 - 2 1/2 cups water
12 - 2 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 1/2 tsp salt
→ Toppings
15 - 2 ripe avocados, sliced
16 - 1 small cucumber, thinly sliced
17 - 1 medium carrot, julienned or shredded
18 - 3.5 oz edamame, shelled and cooked
19 - 2 sheets nori, cut into thin strips
20 - 1 tbsp pickled ginger
21 - 1 tbsp sesame seeds, white or black
22 - 1 small red chili, thinly sliced
23 - Microgreens or sliced radish for garnish
# How-To:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into cooked rice. Let cool to room temperature.
02 - In a medium bowl, whisk together soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, honey, sesame seeds, and spring onion. Add diced tuna and toss gently to coat. Cover and refrigerate for at least 10 minutes.
03 - Divide seasoned rice among four bowls. Top each bowl with marinated tuna, sliced avocado, cucumber, carrot, edamame, and nori strips. Garnish with pickled ginger, sesame seeds, chili slices, and microgreens or radish if desired.
04 - Serve immediately, mixing ingredients just before eating for optimal flavor.
# Expert Advice:
01 -
- The balance of spicy, creamy, and fresh creates layers of flavor in every single bite
- It comes together in under 40 minutes but tastes like something from a specialty restaurant
- You can customize the toppings based on whatever's in your crisper drawer
02 -
- Never marinate the tuna longer than 30 minutes or the acid will start to 'cook' the fish, changing the texture completely
- Room temperature rice is essential because hot rice will wilt your fresh toppings and cold rice makes the whole dish feel less cohesive
- Let the assembled bowls sit for no more than 5 minutes before serving or the rice will start absorbing the marinade and become soggy
03 -
- Invest in a good quality soy sauce, the flavor difference between cheap and premium soy sauce is shocking in a simple recipe like this
- Toast your sesame seeds in a dry pan for 2 minutes before adding them to the marinade, it deepens their nutty flavor exponentially