I Made This Poke Bowl at Home—It Was Better Than Takeout!

ahi tuna

🥗Healthier: tofu

💰Cheaper: cooked shrimp

Tofu provides a plant-based option, while cooked shrimp is often less expensive.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers a healthier grain alternative, while white rice is a cost-effective option.

Rinse sushi rice under hot water for about a minute until the water runs clear to remove starch.

Place 1 cup of rinsed sushi rice into a sauce pot and add 1.5 cups of water. Let it soak for 20 minutes.

Prepare seasoned vinegar by mixing 1-2 tablespoons of rice vinegar with a pinch of salt and a light spoonful of sugar. Set aside.

After soaking, cook the rice until steamed and cooled, then mix with the seasoned vinegar to create sushi rice.

Use frozen ahi tuna, ensuring it's sushi grade, and cut it into half-inch thick pieces, then into cubes.

Defrost the tuna in the fridge for a couple of hours or overnight, avoiding microwave thawing.

Prepare edamame by microwaving it for a few minutes, then shelling it by hand.

Peel mini Persian cucumbers lightly, leaving some skin for texture, then cut them into quarters and chop into smaller pieces.

Peel a thick carrot, then use a Japanese style mandoline to shred it into thin strips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens