Fresh & Flavorful Tuna Poke Bowl | Easy Hawaiian-Inspired Recipe by Chef Anton

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein while white rice is more affordable.

raw tuna

🥗Healthier: seared tuna

💰Cheaper: cooked shrimp

Seared tuna is lower in risk while cooked shrimp is budget-friendly.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce offers similar heat with fewer calories.

avocado

🥗Healthier: mashed avocado

💰Cheaper: frozen avocado

Frozen avocado is often less expensive and convenient.

Wash sushi rice 3 to 5 times until the water runs clear to remove excess starch.

Cook sushi rice according to package instructions and let it sit in the rice cooker on warm for 10 to 15 minutes after cooking.

Prepare the spicy mayonnaise by mixing Japanese mayonnaise, honey, sriracha, rice wine vinegar, and sesame oil in a bowl. Set aside.

Marinate the ahi tuna in a mixture of soy sauce, white wine vinegar, and sesame oil for 10 minutes.

Slice the ahi tuna into bite-sized pieces using a sharp knife.

Cut the avocado by slicing around it, twisting to remove the seed, and then slicing it into pieces.

Prepare sushi rice seasoning by dissolving rice vinegar and sugar in a small pot over low heat, then set aside.

Once the sushi rice is cooked, fold in the sushi rice seasoning gently to achieve a fluffy texture.

In serving bowls, place a scoop of sushi rice as the base.

Arrange marinated tuna on top of the rice.

Add sliced avocado, cucumber, and mango around the tuna for added freshness.

Sprinkle with sliced spring onions and sesame seeds for garnish.

Top with seaweed sheets and drizzle with spicy mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens