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Black dinner bowl filled with white sushi rice, ahi tuna poke in cubes, matchstick cut carrots, sliced cucumbers, cubed mango, pickled ginger with black chopsticks resting on top and a grey napkin on the side.

Ahi Tuna Poke Bowl

wild yellowfin, sushi rice, pickled cucumbers

STARS

Aloha, gorgeous! Ahi poke is fast becoming a global favorite, and now you can enjoy it at home. Choose wild, line-caught yellowfin tuna, which you will dice and toss with soy sauce vinaigrette. Serve the Hawaiian-inspired fish on a bed of sushi rice seasoned with vinegar, sugar, and salt, accented with tangy furikake, and crispy, delicious Persian cucumbers and carrots.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  20 minutes
Ingredients

Pickled Carrots

  • 1 cup sushi vinegar
  • 3 tablespoons white sugar
  • 1½ teaspoons kosher salt
  • 2 teaspoons minced ginger
  • 2 tablespoons soy sauce
  • 1 cup matchstick cut carrots

Pickled Persian Cucumbers

  • 2 Persian cucumbers, sliced thinly
  • Kosher salt
  • 3 tablespoons white sugar
  • 1 cup unseasoned rice wine vinegar

Sushi Rice

  • 1 cup white rice
  • 2 cups water
  • ¼ cup sushi vinegar
  • 1 tablespoon white sugar
  • ½ teaspoon kosher salt

Octo vinaigrette

  • 1 garlic clove, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon minced serrano pepper
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon + 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white sugar
  • ½ teaspoon black pepper

Poke Bowl

  • 2 pounds sushi-grade yellowfin tuna, diced
  • Mizuna leaves, for garnish
  • 4 radishes, thinly sliced, for garnish
  • 4 tablespoons furikake
  • 4 green onions, thinly sliced, for garnish
Directions
1
To make the pickled carrots, stir together the sushi vinegar, sugar, salt, ginger and soy sauce. Fold in the carrots and let sit overnight. Drain before serving.
2
Place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels. Whisk together the sugar and rice wine vinegar in a bowl until the sugar dissolves. Add the cucumbers. 
3
Rinse the rice in cold water and drain three times. Place the rice and water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 15-20 minutes. 
4
In a small bowl, combine the rice wine vinegar, sugar and salt until the salt is dissolved.  Season the cooked rice with vinegar mixture. 
5
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well and season to taste with salt and pepper just before dressing the dish. 
6
To assemble the bowls, divide the sushi rice between bowls. Top with tuna, mizuna, radishes, picked cucumbers and carrots. Drizzle with octo vinaigrette and sprinkle with furikake and green onions. 

Ahi Tuna Poke Bowl

wild yellowfin, sushi rice, pickled cucumbers

STARS

Aloha, gorgeous! Ahi poke is fast becoming a global favorite, and now you can enjoy it at home. Choose wild, line-caught yellowfin tuna, which you will dice and toss with soy sauce vinaigrette. Serve the Hawaiian-inspired fish on a bed of sushi rice seasoned with vinegar, sugar, and salt, accented with tangy furikake, and crispy, delicious Persian cucumbers and carrots.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Pickled Carrots

  • 1 cup sushi vinegar
  • 3 tablespoons white sugar
  • 1½ teaspoons kosher salt
  • 2 teaspoons minced ginger
  • 2 tablespoons soy sauce
  • 1 cup matchstick cut carrots

Pickled Persian Cucumbers

  • 2 Persian cucumbers, sliced thinly
  • Kosher salt
  • 3 tablespoons white sugar
  • 1 cup unseasoned rice wine vinegar

Sushi Rice

  • 1 cup white rice
  • 2 cups water
  • ¼ cup sushi vinegar
  • 1 tablespoon white sugar
  • ½ teaspoon kosher salt

Octo vinaigrette

  • 1 garlic clove, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon minced serrano pepper
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon + 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white sugar
  • ½ teaspoon black pepper

Poke Bowl

  • 2 pounds sushi-grade yellowfin tuna, diced
  • Mizuna leaves, for garnish
  • 4 radishes, thinly sliced, for garnish
  • 4 tablespoons furikake
  • 4 green onions, thinly sliced, for garnish

Directions

1
To make the pickled carrots, stir together the sushi vinegar, sugar, salt, ginger and soy sauce. Fold in the carrots and let sit overnight. Drain before serving.
2
Place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels. Whisk together the sugar and rice wine vinegar in a bowl until the sugar dissolves. Add the cucumbers. 
3
Rinse the rice in cold water and drain three times. Place the rice and water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 15-20 minutes. 
4
In a small bowl, combine the rice wine vinegar, sugar and salt until the salt is dissolved.  Season the cooked rice with vinegar mixture. 
5
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well and season to taste with salt and pepper just before dressing the dish. 
6
To assemble the bowls, divide the sushi rice between bowls. Top with tuna, mizuna, radishes, picked cucumbers and carrots. Drizzle with octo vinaigrette and sprinkle with furikake and green onions.