Hawaiian Poke Bowl

Hawaiian Poke Bowl

 Serves: 4

Prep Time: 30 minutes | Resting Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 50 minutes

Ingredients:

For the Tuna Poke:

• 450 g sashimi-grade tuna, diced into 1-centimeter cubes
• 2 scallions (white and green parts), finely copped
• 2 tablespoons light soy sauce
• 1 tablespoon sriracha
• 1 tablespoon avocado oil (or neutral vegetable oil)
• 2 teaspoons sesame oil
• 1 teaspoon fresh ginger, grated
• 1 teaspoon fresh garlic, grated
• 1 teaspoon granulated white sugar

For the Rice & Rice Seasoning Sauce:

• 1 cup sushi rice
• 1½ cups water
• ¼ cup rice vinegar
• 2 tablespoons granulated white sugar
• 1 tablespoon avocado oil (or neutral vegetable oil)

For the Soy Dressing:

• 1/3 cup light soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons granulated white sugar
• 1 teaspoon sesame oil
• 1 teaspoon white sesame seeds, toasted

For the Pineapple Salsa:

• 2 cups pineapple, diced into ½ centimeter cubes
• 2 tablespoon red onion, finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• ½ teaspoon lime zest
• 2 tablespoons lime juice

For the Toppings:

• 2 avocados, sliced into strips
• 1 cup microgreens
• 1 cup edamame
• ½ cup radish, thinly sliced
• 4 teaspoons white sesame seeds, toasted
• 4 teaspoons furikake or dried seaweed flakes

Directions:

1. Begin by preparing the poke. Rinse the tuna under cold water and drain thoroughly. Add the tuna to a mixing bowl along with the scallions, soy sauce, sriracha, avocado oil, sesame oil, ginger, garlic and sugar. Mix to combine. Cover and place in the refrigerator to marinate for 1 hour.
2. Next prepare the rice. Add 1 cup of sushi rice to a small pot and rinse under cold water until the water runs clear. Drain thoroughly. Add 1 ½ cups of water, cover with a lid, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cook fully covered for 15-20 minutes, or until the rice is tender and the water is absorbed. Note that 1 cup of dry sushi rice will expand to 2 cups of rice once cooked.
3. While the rice is cooking, make the rice seasoning sauce. Add the rice wine vinegar, sugar and vegetable oil to a small pot and heat over medium-high heat. Stir until all the sugar is dissolved and the rice seasoning sauce is smooth. Remove from the heat and add to the cooked rice. Mix the rice and the seasoning sauce together until the seasoning sauce has absorbed into the rice. Set the rice aside to cool completely.
4. Next, prepare the soy dressing. Add the soy sauce, rice wine vinegar and white sugar to a small pot and heat over medium-high heat. Stir until all the sugar is dissolved and the dressing is smooth. Remove from the heat and let cool for a few minutes before adding the sesame oil and sesame seeds. Set aside to cool completely.
5. Next, prepare the pineapple salsa. Add the pineapple, red onion, lime zest, lime juice and cilantro to a mixing bowl. Mix to combine. Cover and place in the refrigerator until you are ready to assemble the poke bowls.
6. To assemble these Hawaiian Poke Bowls, divide the rice among four bowls. Top each bowl with the tuna poke, pineapple salsa, avocado, microgreens, edamame, and radish.
7. Drizzle the soy dressing over each of the bowls and garnish the tuna poke with white sesame seeds and furikake.
8. Serve immediately and enjoy!

Recipe Notes:

• You can substitute using sushi rice for Jasmine rice. If using Jasmine rice, follow the same steps as above, but add 1 cup of Jasmine rice to 2 cups of water. One cup of Jasmine rice will expand to 2 cups of rice once cooked.
• You can add whatever toppings you like to this Hawaiian Poke Bowl! Some other great toppings include sliced cucumbers, imitation crab meat, diced mango, grated carrots, pickled ginger and sliced purple cabbage.

Recipe by: SEASON & SERVE (A FOOD BLOG FOR ALL SEASONS)

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