Ingredients:
- 2 cups Sushi Rice
- 2 1/4 cups Water
- 3 Tbsp Rice Vinegar
- 1 Tbsp Granulated Sugar
- 1/2 tsp Fine Sea Salt
- 5 lbs Ahi Tuna (Sushi-Grade)
- 1/3 cup Low-Sodium Soy Sauce (or Tamari)
- 2 Tbsp Toasted Sesame Oil
- 1 Tbsp Fresh Ginger, finely grated
- 4 Spring Onions, thinly sliced (divided)
- 1 tsp Sriracha or Chili Garlic Sauce (Optional)
- 1 tsp Toasted Sesame Seeds
- 2 medium Ripe Avocados, diced
- 1 cup Edamame, cooked and salted
- 1/2 English Cucumber, thinly sliced or diced
- Shredded Nori (Kizami Nori), to taste
Instructions:
- Rinse the sushi rice thoroughly under cold water until the water runs clear. Cook the rice using a rice cooker or stovetop method (approx. 15-20 minutes cooking + 10 minutes steaming).
- While the rice cooks, prepare the seasoning: gently heat the rice vinegar, sugar, and salt in a small saucepan until dissolved. Do not boil.
- Transfer the cooked rice to a large, shallow bowl. Drizzle the vinegar mixture over the rice while fanning or gently folding until it is slightly cooled (lukewarm).
- Ensure the Ahi tuna is very cold. Using a sharp knife, cut the tuna into uniform 1-inch (2.5 cm) cubes.
- In a non-reactive mixing bowl, whisk together the soy sauce, sesame oil, grated ginger, half of the sliced spring onions, and Sriracha (if using) to create the marinade.
- Gently fold the cubed tuna into the marinade until evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes and no more than 1.5 hours.
- Lightly toast the sesame seeds in a dry pan for 2-3 minutes until fragrant. Set aside.
- Assemble the Poke Bowls: Divide the seasoned rice evenly between four serving bowls.
- Artfully arrange the diced avocado, cooked edamame, and sliced cucumber around the edges of the rice.
- Spoon the chilled, marinated tuna mixture into the centre of the bowl, including any remaining marinade.
- Finish by garnishing with the reserved sliced spring onions, toasted sesame seeds, and shredded nori. Serve immediately.