This winter poke bowl with black rice and tuna combines contrasting textures and flavors: the black rice, fragrant and slightly nutty, serves as a dark and enveloping base for sashimi tuna marinated in citrus sauce; sautéed black cabbage, edamame, and carrots add crunch and seasonality, while avocado and a sesame vinaigrette provide softness. Designed for those seeking a complete and refined meal, the recipe is adaptable for delivery or to be served at the table as a gourmet proposal, highlighting fresh products and a few simple seasonings to enhance the taste of tuna and black rice.
Ingredients
- 180 g black rice (raw, rinsed and drained (about 360 g cooked for 2 servings))
- 260 g fresh tuna (sashimi-grade, cut into 1.5 cm cubes)
- 1 avocado (ripe, sliced)
- 80 g black cabbage (only the tender ribs, cut into strips and lightly sautéed)
- 100 g edamame (shelled, steamed or boiled)
- 1 carrot (medium, cut julienne or into thin ribbons)
- 1 spring onion (thinly sliced, white and green parts)
- 30 ml soy sauce (reduced salt if preferred)
- 15 ml lime juice (fresh, for marinating the tuna)
- 10 ml sesame oil (toasted, for the vinaigrette and a drizzle on the tuna)
- 10 g black sesame seeds (lightly toasted)
- 30 g pickled ginger (gari) (thinly sliced to accompany the tuna)
- 1 g black pepper (freshly ground, to taste)
- 2 g salt (as needed, preferably sea salt)
Preparation
-
1
Cook the black rice in plenty of salted water following the times indicated on the package (usually 30–35 minutes), then drain and let rest covered for 5-10 minutes.
Durata indicativa: 35 min
Tip: For even cooking, bring to a boil uncovered, then reduce heat and simmer; rinse well before cooking to remove excess starch.
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2
Prepare the marinade for the tuna by mixing soy sauce, lime juice, and sesame oil; soak the tuna cubes for 5–10 minutes at a cool temperature, no longer to avoid 'cooking' it too much.
Durata indicativa: 10 min
Tip: Marinating the tuna for a short time maintains the sashimi texture; keep some sauce to dress the bowl when serving.
-
3
Briefly sauté the black cabbage in a pan with a drizzle of oil and a pinch of salt, just long enough to soften it while maintaining its crunchiness.
Durata indicativa: 5 min
Tip: Use a well-heated pan and do not overcook: the cabbage should remain slightly crunchy to contrast the soft rice.
-
4
Cook the edamame in boiling water for 3–4 minutes and drain; prepare the carrots julienne style and slice the avocado just before assembling to prevent oxidation.
Durata indicativa: 6 min
Tip: Sprinkle the avocado with a few drops of lime if preparing in advance to delay browning.
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5
Prepare a quick vinaigrette with the remaining soy sauce, sesame oil, a teaspoon of water, and a grind of pepper; taste and adjust the salt.
Durata indicativa: 3 min
Tip: The vinaigrette should be balanced: if too salty, add a splash of water or lime.
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6
Assemble the bowls by dividing the warm black rice as a base, neatly arranging marinated tuna, black cabbage, edamame, carrots, and avocado; add the gari and spring onion.
Durata indicativa: 5 min
Tip: For a clean visual effect, create distinct sections of ingredients rather than mixing them all together.
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7
Complete with black sesame seeds, a drizzle of sesame oil, and the vinaigrette; serve immediately so that the tuna remains fresh and the rice warm.
Durata indicativa: 2 min
Tip: Serve with lime on the side: a final citrus squeeze enhances the marine flavors of the tuna.
Notes and Tips
For even cooking, bring to a boil uncovered, then reduce heat and simmer; rinse well before cooking to remove excess starch.
Marinating the tuna for a short time maintains the sashimi texture; keep some sauce to dress the bowl when serving.
Use a well-heated pan and do not overcook: the cabbage should remain slightly crunchy to contrast the soft rice.
Sprinkle the avocado with a few drops of lime if preparing in advance to delay browning.
The vinaigrette should be balanced: if too salty, add a splash of water or lime.
For a clean visual effect, create distinct sections of ingredients rather than mixing them all together.
Serve with lime on the side: a final citrus squeeze enhances the marine flavors of the tuna.
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