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Hawaiian Tuna Poke Bowl

Hawaiian Tuna Poke Bowl


Sushi Rice

  • 2 cups sushi rice OR short grain rice
  • 2 cups water
  • 2 tablespoons seasoned rice vinegar

Poke with Avocado

  • 1/4 cup reduced sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon Culinary Secrets® Sesame Seed
  • 1/2 teaspoon Culinary Secrets® Crushed Red Pepper
  • 1 pound sushi grade ahi tuna, 1/4 in cubed
  • 3 scallions, thinly sliced on the bias
  • 1 avocado, ripe and cubed
  • Garnish with curled scallions and black and white sesame seeds


Sushi Rice

  1. Rinse sushi rice with water, until water runs clear. Combine water and seasoned vinegar in a pot over medium high heat, bring to a boil. Add the sushi rice; stir and bring to a boil. Reduce heat to simmer, cover and cook 15 minutes. Once rice is cooked remove from heat and set aside.

Poke Bowl with Avocado

  1. Whisk together the soy sauce, sesame oil, vinegar, sesame seeds and crushed red pepper in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinate for 10 to 12 minutes.
  2. Meanwhile, pit and cube the avocado (the chunks should be similar size to the tuna). Add to the tuna, and gently mix together to distribute the avocado.
  3. To serve, scoop rice into bowls making a mound, top with mound of Tuna Poke, garnish with scallions and white and black sesame seeds.

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