High Fructose Corn Syrup Free No-Cook Tuna Poke Bowl
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups sushi rice (short-grain white rice)
- 1 Ā¾ cups water
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- Ā½ tsp salt
For the tuna
- 1 Ā½ lb sushi-grade ahi tuna, cut into Ā¾-inch cubes
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sriracha
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
For the bowls
- 1 cup cucumber, thinly sliced into half-moons
- 1 cup shelled edamame, thawed if frozen
- 1 avocado, pitted and sliced
- 3 scallions (green tops only), thinly sliced
- 1 tbsp sesame seeds
- 2 sheets nori, cut into thin strips (optional)
For serving
- 1ā2 tbsp pickled ginger, for serving (optional)
Instructions
- 1
Rinse the sushi rice in a medium saucepan under cold running water, swirling until the water runs nearly clear, then drain. Add 1Ā¾ cups water 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 salt in a small bowl until the sugar dissolves. Spread the cooked rice onto a large mixing bowl or a wide, shallow dish and drizzle the vinegar mixture over it. Fold gently with a spatula until the rice is evenly coated and glossy, then let it cool to room temperature, about 10ā15 minutes.
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