Description
Bright cubes of sushi-grade tuna glisten in a savory-sweet sauce while creamy avocado and crisp cucumber add contrast in this Hawaiian-style dish.
Ingredients
Scale
- 300 g (1 1/2 cups) sushi rice, rinsed
- 360 ml (1 1/2 cups) water
- 500 g (1 lb) sushi-grade tuna, trimmed and cut into 1–1.5 cm (1/2-inch) cubes
- 60 ml (1/4 cup) low-sodium soy sauce
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) mirin or 1 tsp (5 g) honey
- 10–15 ml (2–3 tsp) sriracha or chili paste to taste
- 2 stalks green onion, thinly sliced
- 1 small English cucumber, half-moon sliced
- 1 large avocado, sliced
- 1 tbsp (8 g) toasted sesame seeds
- Optional: 100 g (1/2 cup) shelled edamame, 30 g (2 tbsp) pickled ginger, 1 tsp furikake
Instructions
- Rinse and cook the sushi rice: Measure 300 g (1 1/2 cups) sushi rice and rinse under cold running water until mostly clear. Combine rinsed rice and 360 ml (1 1/2 cups) water in a saucepan, bring to a simmer over medium heat, cover and reduce to low; cook for 15 minutes. Remove from heat and rest, covered, for 10 minutes.
- Make the poke sauce: In a bowl, whisk together 60 ml (1/4 cup) low-sodium soy sauce, 15 ml (1 tbsp) toasted sesame oil, 15 ml (1 tbsp) rice vinegar, 15 ml (1 tbsp) mirin (or honey), and 10–15 ml (2–3 tsp) sriracha. Add 1 tsp (2 g) toasted sesame seeds, taste, and adjust as needed.
- Prepare tuna and marinate: Cut 500 g (1 lb) sushi-grade tuna into cubes, place in a bowl, pour 3–4 tbsp (45–60 ml) sauce over tuna, and toss gently. Let rest for 5–15 minutes.
- Quick-pickle the cucumber: Thinly slice cucumber and toss with 30 ml (2 tbsp) rice vinegar, 5 g (1 tsp) sugar, and a pinch of salt. Let sit for 5–10 minutes.
- Assemble the bowls: Divide cooked rice among bowls, topping each with marinated tuna, sliced avocado, pickled cucumber, edamame (if using), green onion, and a sprinkle of sesame seeds. Drizzle with remaining sauce to taste.
Notes
For extra texture, reserve half the sauce for drizzling. Tuna is best consumed fresh but can be stored for 24 hours. Quick-pickled cucumber can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bowl Assembly
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 55mg