Tuna Poke Bowls Recipes

SHOYU AHI POKE

Steps:

• In a bowl, combine the cubed ahi, soy sauce, sesame oil, salt, Maui (or yellow) onion, green onions, gochugaru, and toasted macadamia nuts and gently toss with your hands or a spoon. Adjust the seasoning to your liking.
• Serve over rice and enjoy immediately.

POKE BOWL

Steps:

• Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
• Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
• In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
• To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

HAWAIIAN TUNA POKE BOWL

Steps:

• Cook rice according to package instructions. Everything else is slice and assemble to make it pretty and top with sesame seeds and cilantro for garnish. Keep fish cold and serve immediately.
• Combine all the ingredients in a small bowl and stir together.

AHI TUNA POKE BOWL RECIPE

Steps:

• Cut the tuna steak into bite-sized cubes (about 0.5 x 0.5 inch). Place the cubed tuna in a bowl.
• Add 3 tbsp soy sauce with the rest of the ingredients (except green onions and chili flakes). Whisk to combine well.
• Add the poke sauce, green onions, and chili flakes into the bowl with cubed tuna. Toss well to coat the tuna pieces with the sauce. Taste and add the remaining soy sauce if needed.
• Keep it refrigerated for at least 10 - 15 minutes (if possible), or up to an hour. (Prep the vegetables while the poke is briefly marinating in the fridge.)
• Place warm sushi rice (or your choice of rice) in 2 serving bowls.
• Place the prepped vegetables in the bowl over the rice. You can add as much or as little as you like.
• Divide the marinated poke between the 2 bowls as well.
• Optional - top the poke with extra sesame seeds, nori seaweed, and/or chopped macadamia / candlenuts.
• Serve immediately.

TRADITIONAL STYLE POKE BOWL

Steps:

• Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
• Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
• To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

TUNA POKE BOWLS

Steps:

• Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
• Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
• Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.