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Tuna Poke Bowl
30 minutes
3
Steps
- 5 minutes before rice is cooked, add rice vinegar, sugar and kosher salt to a small saucepan and cook over medium heat until sugar and salt fully dissolves.
- Incrementally pour over cooked rice and mix well, ensuring seasoning is evenly distributed.
- Leave rice in cooker until ready to serve.
- Poke
- Add soy sauce, sesame oil, lemon juice, green onion, wasabi paste to a bowl. Mix well until wasabi breaks down into sauce mixture.
- Add tuna, sweet onion, and black and white sesame seeds to your liking. Mix well again. Adjust seasoning with more soy sauce, if necessary.
- Serve immediately or place poke in refrigerator for 15 minutes to deepen flavor.
- To plate, scoop sushi rice into a bowl. Top with poke and finish with shredded nori, if using.
Originally published at whisperofyum.com. Reproduced for personal collection.
