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

Servings

Shop Ingredients

Makes 2 servings

2 Tbsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.19 was $5.69$3.51/100ml

2 Tbsp orange juice

Simply - Orange Juice, Pulp Free, 1.54 Litre

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$5.69$0.37/100ml

1 Tbsp lemon juice

ReaLemon - Lemon Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

2 tsp honey

Elias - Liquid Honey, 500 Gram

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$12.79$2.56/100g

1 1/2 tsp sesame oil

La Tourangelle - Toasted Sesame Oil, 250 Millilitre

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$6.73$2.69/100ml

1/2 tsp finely grated fresh ginger

Not Available

1 tsp Sriracha or other smooth hot chili sauce, or taste

Heinz - Chili Sauce, 455 Millilitre

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$7.79$1.71/100ml

2 (about 6 oz./170 g) ahi tuna loins, thawed if frozen, patted dry and cut into 1/2-inch cubes

Ahi Tuna - Previously Frozen, 250 Gram

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$12.50 avg/ea$5.00/100g

1 cup sushi rice (see Note)

Lundberg - Rice White Short Sushi, 907 Gram

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$14.99$1.65/100g

1 1/3 cups cold water, plus some for rinsing the rice

Aquafina - Water, 591 Millilitre

2 for $5

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$2.50 was $2.69$0.42/100ml

2 Tbsp rice vinegar

Marukan - Rice Vinegar, 355 Millilitre

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$4.69 was $5.19$1.32/100ml

2 tsp granulated sugar

Rogers - Granulated White Sugar, 2 Kilogram

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$3.89$0.19/100g

1/2 tsp salt, or to taste

Windsor - Fine Sea Salt Shaker, 750 Gram

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$8.29$1.11/100g

Avocadoes - Large Fresh, 1 Each

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$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.