Eggless Tuna Poke Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, uncooked
- 2 ¼ cups water
- ½ tsp salt
For the tuna
- 1 lb sushi-grade ahi tuna, cut into ¾-inch cubes
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- 1 tsp maple syrup
- ¼ tsp red pepper flakes (optional)
For the bowls
- 1 english cucumber, halved lengthwise and thinly sliced
- 1 medium carrot, peeled and julienned or grated
- 1 medium avocado, thinly sliced
- 4 scallions, green tops only, thinly sliced
- 2 tsp sesame seeds
- 1 sheet nori, cut into thin strips (optional)
For serving
- 1–2 tsp sriracha, for serving (optional)
Instructions
- 1
Combine the jasmine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed and the rice is tender. Remove from the heat and let it steam, covered, for 5 minutes, then fluff with a rice paddle or fork.
- 2
While the rice cooks, whisk together the tamari, sesame oil, grated ginger, rice vinegar, maple syrup, and red pepper flakes (if using) in a large mixing bowl until combined.
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