Poke Bowl
Marinated ahi tuna, sushi rice, avocado, edamame and sesame-soy.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
10 minutes is the marinade ceiling. Past that, the soy 'cures' the fish into mushy ceviche territory - you want bright cubes that still bounce.
Ingredients
Everything below makes 4 servings.
- 1 lbsushi-grade ahi tunacubed 1/2-inch
- 1½ cupssushi ricerinsed
- 1¾ cupswater
- 3 tbspsoy sauce
- 1 tbspsesame oil
- 1 tsprice vinegar
- 1 tspfresh gingergrated
- 3scallionsthinly sliced
- 2avocadosliced
- 1 cupshelled edamameblanched
- 1english cucumberthinly sliced or diced
- 1 mediumcarrotjulienned
- 1 tbsptoasted sesame seedstoasted
- 1limecut into wedges
- 1 tspsrirachaoptional drizzle
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 32gprotein
- 58gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse sushi rice. Cook (rice cooker or 1¾ cups water, simmer 18 min covered, rest 10 min).
- Buy ahi from a counter labeled sushi-grade. If unsure, ask - that's a food safety call.
- Cube tuna 1/2-inch. Slice avocado, cucumber; julienne carrot; blanch edamame.
Marinate
In a medium bowl whisk soy sauce, sesame oil, rice vinegar, ginger, half the scallions. Add cubed tuna; toss gently to coat. Marinate 10 min while you finish the rest - no longer, or the soy starts to cook the fish.
10 min · hands offCompose
Mound rice in 4 bowls. Arrange marinated tuna, avocado, edamame, cucumber, carrot in separate sections around each bowl.
4 min · hands onFinish
Shower with toasted sesame seeds and remaining scallions. Drizzle sriracha if using and serve with lime wedges.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Salmon is fattier - slightly more forgiving with marinade time.
Cube and marinate tofu same way; let it soak 15 min for flavor pickup.
Start brown rice ~40 min ahead. Adds about 20 minutes.
Quinoa cooks ~15 min - same time as sushi rice.
What keeps
Raw fish does not store cooked - buy what you'll eat. Marinated poke is best within 1 hour; the soy starts to 'cook' the fish into ceviche territory after that.
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