Hawaiian
Ahi Tuna Poke Bowl
Cubes of sushi-grade ahi marinated in shoyu, sesame and ginger over seasoned sushi rice with avocado, cucumber, edamame and nori.
- Fresh, bright and beachy
- Seasoned sushi rice base
- No cooking the fish
Poke, which means to cut into pieces in Hawaiian, is simple fish at its absolute best. Start with the freshest sushi-grade ahi you can find, keep it cold, and marinate it only briefly so the texture stays silky. Lightly seasoned sushi rice gives the bowl a sweet-tart base, while avocado, crunchy cucumber and edamame round it out. It is the kind of bright, beachy meal we crave on a hot South Florida afternoon.
Instructions
Rinse the rice in a fine-mesh sieve under cold water, swirling, until the water runs mostly clear. Combine with 1 3/4 cups water in a saucepan, bring to a boil, then cover and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Warm 2 tablespoons of the rice vinegar with the sugar and salt just until dissolved. Transfer the rice to a wide bowl, sprinkle with the vinegar mixture and gently fold with a spatula until glossy. Let cool to warm room temperature.
Keep the tuna refrigerated until the moment you cut it. Pat dry and cut into 3/4-inch cubes with a very sharp knife, using long single strokes.
Whisk the soy sauce, sesame oil, remaining 1 tablespoon rice vinegar, ginger and red pepper flakes in a bowl.
Add the tuna, sweet onion, half the scallions and the sesame seeds and fold gently to coat. Cover and refrigerate for 15 minutes and no longer than 1 hour.
Cook the edamame in boiling salted water for 4 minutes, then drain and rinse under cold water.
Prepare the avocado, cucumber and nori strips just before serving.
Divide the rice among 4 bowls and spoon the poke over one side of each.
Arrange the avocado, cucumber and edamame alongside the tuna.
Top with the nori strips and remaining scallions and serve immediately while the fish is cold.
Test kitchen tips
- Buy tuna from a trusted fishmonger and tell them you plan to eat it raw; it should smell clean like the ocean, never fishy.
- Poke is best eaten the day it is made. The rice can be cooked a few hours ahead and kept covered at room temperature, but do not refrigerate it or it will harden.
- Sushi-grade salmon works beautifully in place of ahi, and cubed extra-firm tofu makes a good vegetarian bowl with the same marinade.
Nutrition per serving
- Calories
- 580
- Protein
- 36g
- Carbs
- 70g
- Fat
- 17g
- Fiber
- 7g
- Sugar
- 6g
- Sodium
- 980mg
Nutrition values are estimates calculated per serving. See our disclaimer.
