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Servings: 4
Course: Main Course
Cuisine: Hawaiian
Ingredients Equipment Method

Spicy tuna poke bowl

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Ingredients
  

Rice
  • 1 cup Sushi rice cooked
  • 2 ½ tbsp Rice wine vinegar
  • 1 ½ tsp Sugar
  • ½ tsp Salt
Tuna
  • 1 lb Yellowfin Tuna sushi-grade, cut into 1/2 inch cubes
  • 6 tbsp Orange juice
  • 4 tbsp Green onion thinly sliced
  • 1 Lime
  • 2 tsp Soy sauce
  • 1 ½ tsp Sesame oil
  • ½ tsp Ginger fresh, grated
Bowls
  • 1 cup Carrot julienned
  • 1 cup Cucumber chopped
  • 1 cup Radish thinly sliced
  • 1 Large avocado diced
  • 1 tbsp Sesame seeds for garnish
Spicy Mayo
  • 3 tbsp Mayonnaise
  • 1 tbsp Sriracha
  • 2 tsp Soy sauce
  • 1 tsp Honey

Equipment

  • 1 Pot / Rice cooker
  • 1 Medium mixing bowl
  • 1 Small container (microwaveable)

Method
 

Rice
  1. Cook rice however preferred – steamed, boiled, or rice cooker will all work.
  2. While rice cooks, combine the vinegar, sugar, and salt in a small container and microwave for 30 seconds until sugar is dissolved.
  3. Once the rice is cooked, pour the vinegar mix over the rice and stir with a wooden spoon until well combined.
  4. Let the rice cool at room temperature.
Tuna
  1. Mix all the ingredients for the tuna marinade, except the tuna, in a medium bowl.
  2. Add the tuna and stir until well combined.
  3. Cover and refrigerate for at least 15 minutes, or up to one hour.
Spicy mayo
  1. Mix the ingredients for the spicy mayo together until smooth.
Bowl assembly
  1. Divide the cooled rice between 4 bowls.
  2. Top each bowl with 1/4 of the marinated tuna.
  3. Add prepared vegetables alongside tuna.
  4. Drizzle spicy mayo over bowls and garnish with sesame seeds and nori.

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