Ahi Tuna Poke Bowls for Two
Colourful, tasty bowls of Hawaiian-style marinated tuna and seasoned sushi rice, topped as you like, with such things as avocado, mango, sweet onion, chopped cashews and microgreens.
Recipe - Quality Foods
Ahi Tuna Poke Bowls for Two
Prep Time60 Minutes
Servings2
Cook Time20 Minutes
Ingredients
2 Tbsp soy sauce
2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp honey
1 1/2 tsp sesame oil
1/2 tsp finely grated fresh ginger
1 tsp Sriracha or other smooth hot chili sauce, or taste
2 (about 6 oz./170 g) ahi tuna loins, thawed if frozen, patted dry and cut into 1/2-inch cubes
1 cup sushi rice (see Note)
1 1/3 cups cold water, plus some for rinsing the rice
2 Tbsp rice vinegar
2 tsp granulated sugar
1/2 tsp salt, or to taste
poke bowl toppings, to taste, such as diced avocado, diced mango, diced sweet onion, sliced Fresno or jalapeño pepper, chopped cashews, sliced cherry tomatoes, sliced cucumber, cilantro sprigs and/or microgreens (see Note)
Directions
- Combine soy sauce, juices, honey, sesame oil, ginger and Sriracha in a medium bowl. Add tuna and gently toss. Cover, refrigerate and marinate this tuna poke 4 hours, turning occasionally.
- Place rice in a small pot (the one used when testing this recipe was 6-inches wide and 5-inches tall). Cover rice with three inches of cold water. With your hands, rub the grains of rice together to remove excess outer starch from them. Thoroughly drain the water from the rice. Add the 1 1/3 cups of fresh cold water to the pot. Bring the rice to a boil over high heat, and then turn the heat to its lowest setting. Cover and steam the rice until tender, about 15 minutes.
- While rice cooks, place vinegar, sugar and salt in a second small pot. Set over medium-high heat, bring to a boil for a few seconds and stir to dissolve the sugar. Remove from the heat. When rice is cooked, spoon and spread into a large, shallow-sided pan. Stir vinegar mixture into the rice, and then let cool a few minutes.
- To serve, divided rice between 2 shallow serving bowls and set on the tuna poke. Now accent the poke and rice, to taste, with your desired toppings, and then enjoy.
Note: Sushi rice is sold in our bagged rice aisle. Microgreens are the small shoots of vegetables, such as radish, picked just after the first leaves have developed. They are sold in small containers in our Produce Department.
60 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Kikkoman - Soy Sauce, 148 Millilitre
$5.69$3.84/100ml
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.39 was $5.69$0.35/100ml
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
La Tourangelle - Toasted Sesame Oil, 250 Millilitre
$6.73$2.69/100ml
Ginger Root - Fresh, 1 Pound
$3.29/lb$0.73/100g
Heinz - Chili Sauce, 455 Millilitre
$7.79$1.71/100ml
Ahi Tuna - Previously Frozen, 250 Gram
$12.50 avg/ea$5.00/100g
Lundberg - Rice White Short Sushi, 907 Gram
$14.99$1.65/100g
Aquafina - Water, 591 Millilitre
$2.69$0.46/100ml
Marukan - Rice Vinegar, 355 Millilitre
$5.19$1.46/100ml
Rogers - Granulated White Sugar, 2 Kilogram
$3.89$0.19/100g
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Avocadoes - Large Fresh, 1 Each
$2.49
Directions
- Combine soy sauce, juices, honey, sesame oil, ginger and Sriracha in a medium bowl. Add tuna and gently toss. Cover, refrigerate and marinate this tuna poke 4 hours, turning occasionally.
- Place rice in a small pot (the one used when testing this recipe was 6-inches wide and 5-inches tall). Cover rice with three inches of cold water. With your hands, rub the grains of rice together to remove excess outer starch from them. Thoroughly drain the water from the rice. Add the 1 1/3 cups of fresh cold water to the pot. Bring the rice to a boil over high heat, and then turn the heat to its lowest setting. Cover and steam the rice until tender, about 15 minutes.
- While rice cooks, place vinegar, sugar and salt in a second small pot. Set over medium-high heat, bring to a boil for a few seconds and stir to dissolve the sugar. Remove from the heat. When rice is cooked, spoon and spread into a large, shallow-sided pan. Stir vinegar mixture into the rice, and then let cool a few minutes.
- To serve, divided rice between 2 shallow serving bowls and set on the tuna poke. Now accent the poke and rice, to taste, with your desired toppings, and then enjoy.
Note: Sushi rice is sold in our bagged rice aisle. Microgreens are the small shoots of vegetables, such as radish, picked just after the first leaves have developed. They are sold in small containers in our Produce Department.