The Poke bowl with fresh tuna and sesame combines the delicate textures of sushi rice and avocado with the bold flavor of marinated raw tuna: a perfect combination of umami flavors, toasted sesame notes, and fresh vegetables. Made with quality ingredients, this bowl is designed to be balanced and colorful, with a defatted soy sauce and sesame oil that enhance the taste of the fish without covering it.
Ideal for a summer lunch or an informal dinner, the recipe can be adapted for vegetarians by substituting the tuna and is suitable for meal-prep while keeping the ingredients crunchy if assembled at the moment. Presented in wide bowls and garnished with seaweed and lime, it is a dish that combines aesthetics and taste in true I Love Poke style.
Ingredients
- 200 g sushi rice (rinsed and cooked)
- 30 ml rice vinegar (for seasoning the rice)
- 1 teaspoon sugar (for seasoning the rice)
- 1 pinch salt (for the rice)
- 300 g fresh tuna (sashimi-grade, cut into cubes)
- 30 ml soy sauce (preferably low sodium)
- 15 ml toasted sesame oil (for the marinade)
- 1 spoon mirin (optional, to balance the marinade)
- 15 g mixed sesame (toasted, mix of white and black)
- 1 pc avocado (ripe but firm, cut into slices or cubes)
- 1/2 pc cucumber (finely sliced)
- 120 g edamame (fluffed and blanched)
- 4 pc radishes (thinly sliced for crunch)
- 30 g pickled ginger (to accompany)
- 1 pc lime (juice to finish)
- 1 pc nori seaweed (1 sheet, cut into strips)
- 1 pc spring onion (thinly sliced for garnish)
Preparation
-
1
Cook the sushi rice following the instructions on the package: rinse the grains well, then cook with the indicated water/rice ratio.
Durata indicativa: 15 min
Tip: Rinse the rice until the water runs clear to achieve the perfect texture.
-
2
Mix rice vinegar, sugar, and a pinch of salt; as soon as the rice is cooked and still warm, incorporate the dressing by stirring gently and let it cool to room temperature.
Durata indicativa: 5 min
Tip: Mix with a folding motion to avoid crushing the grains.
-
3
Prepare the marinade for the tuna by combining soy sauce, sesame oil, and mirin; pour over the tuna cubes and let marinate for 5–10 minutes in the refrigerator.
Durata indicativa: 10 min
Tip: Do not marinate too long to maintain the tuna's texture.
-
4
Briefly toast the sesame seeds in a dry pan until they release their aroma, then turn off the heat and let them cool.
Durata indicativa: 3 min
Tip: Shake the pan to prevent burning.
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5
Cut the avocado, cucumber, and slice the radishes; heat or blanch the edamame if necessary.
Durata indicativa: 5 min
Tip: Cut the avocado at the last moment to avoid oxidation.
-
6
Distribute the rice into bowls, place the marinated tuna cubes, then arrange avocado, cucumber, edamame, radishes, and ginger. Sprinkle with sesame seeds, spring onion, and nori strips; finish with a splash of lime juice.
Durata indicativa: 5 min
Tip: Assemble just before serving to maintain the crispness of the ingredients.
Notes and Tips
Rinse the rice until the water runs clear to achieve the perfect texture.
Mix with a folding motion to avoid crushing the grains.
Do not marinate too long to maintain the tuna's texture.
Shake the pan to prevent burning.
Cut the avocado at the last moment to avoid oxidation.
Assemble just before serving to maintain the crispness of the ingredients.
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