Tuna Sushi Poke Bowl
Why this recipe works
- Fresh texture contrast: Soft seasoned rice, tender tuna, crisp cucumber and radish, and chewy edamame give the bowl a varied, satisfying bite.
- Well-seasoned rice: Rice vinegar, sugar and salt give the sushi rice brightness and balance, so the bowl does not rely only on soy sauce for flavour.
- Efficient assembly: Once the rice is cooked and cooled slightly, the remaining ingredients need only slicing, cooling or arranging.
Get the most out of this recipe
Ingredient notes
- Use suitable tuna: Choose sashimi-grade tuna from a trusted supplier and keep it chilled until just before cutting and serving.
- Cool the rice before topping: Let the seasoned rice cool to warm or room temperature so it does not heat the tuna or soften the vegetables.
Timing notes
- Serve straight away: The bowl is best assembled just before eating, while the tuna is cold, the nori is dry and the vegetables are crisp.
- Do not skip the rice rest: Resting the covered rice after cooking helps the grains finish steaming evenly before the vinegar seasoning is folded through.
Make-ahead tips
- Keep components separate: If preparing ahead, store the rice, vegetables, edamame and tuna separately, then assemble shortly before serving.
- Best eaten fresh: For the cleanest flavour and texture, eat the bowl on the day it is made rather than freezing or holding it for longer.
Common mistakes
- Using hot rice: Hot rice can warm the tuna and wilt the toppings, so give it enough time to cool before building the bowls.
- Storing assembled bowls: Fully assembled leftovers lose texture quickly; for best quality, refrigerate components separately and eat within 24 hours.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear, then drain well. Tip into a saucepan with 240 ml water, bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and rest, still covered, for 10 minutes.
- Whisk the rice vinegar with the caster sugar and fine sea salt until dissolved. Tip the hot rice into a mixing bowl and fold through the seasoning; cool to warm or room temperature so it does not steam the toppings.
- Cook the edamame in boiling water for 3 minutes, then drain and cool under cold water. Slice the cucumber, radish and spring onion; cut the tuna into bite-size cubes. Tear the nori into thin strips.
- Divide the seasoned rice between two bowls. Arrange the tuna, cucumber, radish, edamame and spring onion on top, then drizzle with the soy sauce. Finish with nori and roasted sesame seeds, and serve straight away.
Recipe notes
Tips
- For the best texture, let the rice cool to just warm before assembling so the tuna stays fresh and the vegetables stay crisp.
- If serving to anyone who is pregnant, elderly, very young, or immunocompromised, use tuna that has been properly frozen for raw consumption or briefly sear the outside and serve it rare.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper seasoning.
- Replace soy sauce with light soy sauce for a lighter colour and a cleaner salinity.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, refrigerate leftovers in a sealed container and eat within 24 hours; keep the rice and toppings separate for best quality.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Fish Sesame Soybeans
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