Hawaiian Poke Bowls with Shoyu Tuna
Hawaii’s beloved raw fish salad, simply seasoned and served over warm rice. Use the freshest sushi-grade tuna you can find, and keep the preparation minimal to let the fish shine.
Ingredients
- 1 lb (450g) sushi-grade ahi tuna, cut into 3/4-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes or togarashi
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
- 4 cups warm sushi rice
- Toppings: sliced avocado, edamame, seaweed salad, pickled ginger, masago (fish roe), sliced cucumber, furikake
Instructions
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1
Gently toss tuna cubes with soy sauce, sesame oil, rice vinegar, red pepper flakes, scallions, and sesame seeds. Let marinate for 5-10 minutes (no longer, or the soy will ‘cook’ the fish).
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2
Divide warm rice among 4 bowls.
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3
Spoon the marinated tuna over the rice.
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4
Arrange desired toppings around the tuna. Sprinkle with furikake.
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5
Eat with chopsticks, mixing toppings into the rice as you go.
