Ahi tuna poke bowl

Ahi tuna poke bowl – fresh seafood and veggies, plus a handful of rice – a bowl of deliciousness seasoned with spectacular Asian flavors, and bursting with bright colors.

There are times when I have serious sushi cravings, but more often than not, there isn’t a convenient or quick way for me to get to a sushi place. Also, attempting to make sushi at home has not been very high on my to do list.

This casual ahi tuna poke bowl just happens to satisfy my sushi cravings without the fuss of making sushi – it’s got the rice, and the tuna, and some spicy soy sauce magic happening, which totally hits the spot.  It’s like a deconstructed sushi in a way, but with more veggies, which can only be a good thing.

Since there are two main ingredients here – fish and rice, I would say the tuna is the most important one.  And since it’s raw, it really has to be the freshest you can get.  It should be reddish-pink in color and should not smell fishy.   Look for sushi grade ahi tuna (yellowfin or bluefin tuna).

There’s no actual cooking except lots of veggie chopping, and some grain preparation.  The tuna is quickly marinated and can be served immediately.   For the marinade, I used Iron Chef Morimoto’s recipe so you can be sure it’s great.   The key ingredient in the tuna marinade is the toban djan paste – a flavorful Asian condiment, made of fhot chilis, fermented beans, soybeans and spices. Make a trip to an Asian store around you, or look for chili bean sauce in the Asian isle of your supermarket, or order online, but don’t skip it –  it really makes the tuna sing.

You can use whatever rice you like in this bowl.  I used jade rice (bamboo-flavored short-grain rice), which I love, but you can use regular short-grain, or sushi rice, or even go alternative, and try quinoa!  There are no hard rules here.

This recipe is so versatile – you’re only restricted by your imagination when it comes to toppings.  My personal favorites are avocado, cucumbers, radishes and green onions, then lots of toasted sesame seeds, and if I have it on hand – Furikake (a Japanese seasoning made of bonito flakes, toasted sesame seeds, seaweed and other goodies).

Skip the rice and veggies, and just serve the ahi tuna tartar with some crackers on the side, and you’ve got a killer appetizer too.

Print

Ahi tuna poke bowl

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Ahi tuna poke bowl – fresh seafood and veggies, plus a handful of rice – a bowl of deliciousness seasoned with spectacular Asian flavors, and bursting with bright colors.

Course: Appetizer / Main dish

Servings: 2

Calories: 635 kcal

Ingredients

For the tuna marinade

• 4 Tbs soy sauce
• 1 Tbs + 1 tsp mirin (sweet rice wine)
• 2 tsp toasted sesame oil *
• 2 tsp toban djan sauce **
• 1 tsp sugar
• 3 green onions, chopped
• 2 Tbs toasted sesame seeds

For the ahi tuna poke bowl:

• 1 lbs sushi grade ahi tuna (yellowfin, or bluefin)
• 1 cup cooked sushi (short grain) rice
• 1 avocado
• 1 small Persian cucumber
• 4-5 radishes
• Other toppings: chopped scallions, toasted sesame seeds, radish sprouts, cabbage, carrots, furikake, cilantro, hot sauce

For the sushi rice:

• 1/2 cup sushi rice
• 1/2 cup water
• pinch of salt
• 1 Tbs rice vinegar
• 2 tsp sugar
• 1/4 tsp salt

Instructions

To make the sushi rice:

1. Rinse the rice in cold running water a few times, until the water runs clear.  

2. Place the rice and the water in a pot, with a pinch of salt, cover and bring to a simmer.  Reduce the heat to the lowest setting, and continue to cook for 10 minutes.  
   

3. While the rice is cooking, mix the rice vinegar, sugar and salt, and heat gently until the sugar dissolves. 

4. Once the rice is ready, let cool slightly, and then transfer into a plastic or wooden bowl.  Pour the seasoned vinegar over the rice, and using a wooden spoon, mix it in lightly (don't use metal utensils or bowl, as it will react with the vinegar).

Make the ahi tuna bowls:

1. In a deep bowl whisk all marinade ingredients, including the green onions and toasted sesame seeds.  

2. Using a sharp knife, cut the tuna into 1/4" thick cubes, and add to the bowl with the marinade. Stir well.

3. Chop the avocado, cucumber, radishes and whatever other veggies you like.  Divide the rice into two bowls.  Add the tuna, and chopped veggies, and top with more sesame seeds, sprouts, or other toppings of choice.  Serve with soy sauce, or hot sauce on the side.

Recipe Notes

* Find toasted sesame oil in the Asian isle of the supermarket. Make sure it's toasted as it has a ton more flavor.
** Find toban djan, or chili bean sauce in Asian stores, or online.