Poke Bowl

Ingredients

• 1 lb sashimi-grade tuna, cubed
• 2 cups sushi rice
• 3 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced
• 2 avocados, sliced
• 1 cucumber, diced
• 1 cup shredded carrots
• 1 cup edamame, shelled
• 4 radishes, thinly sliced
• 2 sheets nori, cut into strips
• 2 tbsp sesame seeds
• 2 green onions, sliced
• Pickled ginger for serving
• Wasabi for serving

Instructions

1. Rinse sushi rice until water runs clear, then cook with water according to package directions.
2. While rice cooks, combine rice vinegar, sugar, and salt in a small bowl, stirring until dissolved.
3. When rice is done, transfer to a large bowl and gently fold in vinegar mixture. Let cool to room temperature.
4. In a medium bowl, whisk together soy sauce, sesame oil, honey, grated ginger, and minced garlic to make the poke sauce.
5. Add cubed tuna to the sauce and gently toss to coat. Let marinate for 10 minutes.
6. Prepare all vegetables: slice avocados, dice cucumber, shred carrots, and thinly slice radishes.
7. Divide seasoned rice among four bowls.
8. Top each bowl with marinated tuna, arranging remaining ingredients in sections around the bowl.
9. Garnish with nori strips, sesame seeds, and green onions.
10. Serve immediately with pickled ginger and wasabi on the side.