Low Sugar Ahi Tuna Poke Bowl

Total time1 hr

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the rice

2 cups sushi rice
2 ½ cups water
3 tbsp rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
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1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp kosher salt

For the poke

1 ½ lb sushi-grade ahi tuna, cut into ¾-inch cubes
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sriracha
1 tsp fresh ginger, finely grated
2 green onions, thinly sliced (green tops only)
1 tsp sesame seeds

For the bowls

1 cup shelled edamame, thawed if frozen
1 english cucumber, thinly sliced
2 ripe avocados, pitted and sliced
1 cup shredded purple cabbage

For the spicy mayo

2 tbsp mayonnaise
1 tbsp sriracha
1 tsp lime juice

For serving

2 sheets nori, cut into thin strips (optional)
1 tbsp sesame seeds, for garnish (optional)

Instructions

1
Rinse the sushi rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1–2 minutes. Combine the rinsed rice and 2 1/2 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice steams, stir together the rice vinegar, sugar, and kosher salt in a small bowl until the sugar and salt dissolve. Transfer the cooked rice to a large mixing bowl and drizzle the vinegar mixture over it. Fold gently with a spatula, fanning the rice as you fold, until the grains are evenly coated and the rice has cooled to just above room temperature, about 5 minutes.

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