Tuna Poke Bowls

  • Yield : 4 servings
  • Cook Time : 45m
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  • 1 1/2 cups sushi rice
  • Kosher salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup frozen shelled edamame
  • 3 scallions, thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated peeled fresh ginger
  • 1 pound sushi-grade tuna, cut into 1/2-inch cubes
  • 1/2 English cucumber, peeled and finely chopped
  • Toasted sesame seeds, for topping


Step 1

Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.

Step 2

Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.

Step 3

Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.

Step 4

Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.

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