Tuna Poke Bowl
Quick · 30 min · Serves 2 · Japanese
Dietary: pescatarian, gluten-free, dairy-free, nut-free
Cubed sushi-grade tuna tossed with tamari, sesame oil, rice vinegar, chili flakes and scallion, over rice and salad greens with avocado and cucumber.
Ingredients
For 2 servings
Rice
- 70 g rice, white or brown (about 1 cup cooked)
Tuna
- 225 g sushi-grade tuna, from a fishmonger you trust, kept well chilled
- 2 tbsp tamari, or soy sauce, if gluten isn't a concern
- 0.5 tsp rice vinegar
- 0.75 tsp sesame oil
- 0.25 tsp red pepper flake, crushed, or more to taste
- 2 scallion, thinly sliced
- 1 tsp sesame seed, ¼ tsp for the tuna, the rest to garnish
To serve
- 30 g salad greens, 1 cup
- 0.5 avocado, sliced (optional)
- 0.5 cucumber, sliced (optional)
Steps
Rice
- Rinse the rice under running water until it runs mostly clear, then cook it according to the package directions.
Tuna
- With a clean knife on a clean board, cut the tuna into 2 cm (¾ inch) cubes. Buy it labelled sushi- or sashimi-grade, or ask the fish counter whether it's safe to eat raw; previously frozen tuna is a good choice, since freezing kills parasites.
- In a medium bowl, gently toss the tuna with the tamari, rice vinegar, sesame oil, pepper flakes, scallion and ¼ tsp of the sesame seeds. The marinade flavors the fish almost at once, so you can eat it right away, or cover and refrigerate it for 15 to 30 minutes for more flavor.
To serve
- Divide the rice and salad greens between two bowls and top with the tuna and the avocado and cucumber, if using. Scatter with the remaining sesame seeds. Serve immediately, or cover and refrigerate for up to 2 hours before eating.