poke bowl

Ingredients

• 1 pound sushi-grade tuna, cut into 1/2-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (or more, to taste)
• 1/2 teaspoon grated ginger
• 1/4 cup chopped green onions
• 1 cup cooked sushi rice
• 1 avocado, sliced
• 1/2 cup edamame, shelled
• 1/4 cup seaweed salad
• 2 tablespoons masago (fish roe)
• Sesame seeds, for garnish

Instructions

1. In a medium bowl, combine the tuna, soy sauce, sesame oil, rice vinegar, sriracha, and ginger. Mix gently to coat the tuna evenly.
2. Let the tuna marinate in the refrigerator for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
3. Prepare sushi rice according to package directions. Keep warm.
4. To assemble the bowls, divide the sushi rice evenly among four bowls.
5. Top each bowl with a portion of the marinated tuna.
6. Arrange avocado slices, edamame, and seaweed salad around the tuna.
7. Sprinkle with masago and sesame seeds. Serve immediately.

Notes

• Ensure the tuna is sushi-grade to ensure safety and quality.
• For a milder flavor, reduce or omit the sriracha.
• You can add other toppings like mango, cucumber, or radish.
• To keep the rice warm, cover it with a damp towel.
• Store leftover tuna in an airtight container in the refrigerator for up to 24 hours. Do not marinate for longer than 30 minutes.