Tuna Poke Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 471
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 67
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 36
- Cholesterol
- 44
- Sodium
- 668
- Total: 1 hr
- Active: 45 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- 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.