Red Meat Allergy Friendly Ahi Tuna Poke Bowl
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Learn more āIngredients
4 servings
For the rice
- 2 cups sushi rice
- 2 Ā½ cups water
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp kosher salt
For the poke
- 1 Ā½ lb sushi-grade ahi tuna, cut into Ā¾-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 1ā2 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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