Description

A fresh and vibrant dish that transports your taste buds to the tropics. This delightful bowl features tender sushi-grade Ahi tuna marinated in a zesty soy sauce, served over fluffy sushi rice, and topped with creamy avocado, crunchy cucumbers, and a sprinkle of scallions. Perfect for summer gatherings or a quick weeknight dinner, this recipe is not only easy to prepare but customizable to suit your taste. Dive into a bowl of freshness with every bite!

Ingredients

Scale

8 ounces sushi-grade Ahi tuna
1 cup cooked sushi rice
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 ripe avocado, sliced
1/2 cucumber, thinly sliced
2 scallions, chopped
Seaweed salad (optional)

Instructions

Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine with 1¼ cups water in a pot, bring to boil over medium heat, then reduce heat to low and cover. Cook for about 15 minutes until water is absorbed; let sit covered for an additional 10 minutes.
While the rice cooks, cut 8 ounces of Ahi tuna into small cubes. In a bowl, mix together 2 tablespoons soy sauce and 1 tablespoon sesame oil; gently toss with the tuna cubes until coated. Allow to marinate.
Slice the avocado and cucumber, and chop the scallions.
To assemble, fluff cooked rice in serving bowls. Top each bowl with marinated Ahi tuna, arranged slices of avocado and cucumber around it.
Finish with a drizzle of extra soy sauce or spicy mayo if desired, and garnish with chopped scallions.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main
Method: None specified
Cuisine: Hawaiian

Nutrition

Serving Size: 1 bowl (approximately 450g)
Calories: 520
Sugar: 2g
Sodium: 680mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 60mg

Keywords: Customize your poke bowl by adding your favorite veggies or toppings such as radishes or spicy mayo. Store leftovers in an airtight container in the fridge for up to two days; best enjoyed cold.