Poke Bowl

Poke bowl – traditional Hawaiian dish that has become popular in recent years in social media. Poke (In Hawaiian means to slice or cut) bowl is made of marinated fresh fish, rice and veggies. The recipe is pretty simple and you can adjust your bowl as you like. If you have tasted this dish in a restaurant and now you want to prepare at home, follow this recipe to learn how to make the best tuna poke bowl.

Ingredients:

For the bowl:

• 2 cups (g) Sushi rice, uncooked
• 3 cups (720ml) Water
• 1 Avocado
• 1 Cucumber
• 1 Carrot
• 1 cup (150g) Edamame, shelled
• Cilantro/parsley

For the tuna:

• 1lb (450g) Tuna, sushi grade
• 4 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1-2 teaspoons Sriracha (optional)
• 1 tablespoon Rice vinegar
• 1 teaspoon Ginger, grated
• 1 teaspoon White sesame seeds
• 1 teaspoon Black sesame seeds

For the spicy mayo:

• 2 tablespoons Mayonnaise
• 2 teaspoons Sriracha

Directions:

1. Marinate the tuna: cut the tuna into bite size pieces and transfer into a bowl. Add soy sauce, sesame oil, rice vinegar, sriracha, grated ginger, white sesame seeds and black sesame seeds. Stir until well coated.
2. Transfer to the fridge for at least 15 minutes.
3. Meanwhile make the rice: rinse the rice under cold water and place into the pot. Add water and salt. Bring the water to a boil, reduce the heat to low, cover with the lid and cook for 15 minutes. Turn the heat off and leave the lid on for 5 minutes.
4. Prepare the veggies: cook the edamame in boiling water for 3-4 minutes. Peel and place in separate plate. Slice cucumber into thin slices, cut the carrot into thin stirps and slice the avocado.
5. Assembly: divide the rice between 4 bowls, top with slices avocado, slices cucumber, carrot strips, edamame, marinated tuna and cilantro/parlay leaves.
6. Make spice mayo: in a small bowl whisk mayonnaise and sriracha.
7. Drizzle on top of the poke bowl.
8. Serve!