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Tuna poké bowl

Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

Spicy cucumber salad
  • 6 Persian or mini cucumbers, thinly sliced
  • 2 tsp salt (for draining)
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tbsp Chinese chili oil (such as Lao Gan Ma)
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 2 tbsp green onions, finely sliced
Poké and bowl assembly
  • 1.5 lbs fresh sashimi-grade bluefin or ahi tuna, cut into ½-inch cubes
  • 1/2 cup Big Eye Ty's OG spicy poké sauce (or your favorite soy-sesame poké glaze)
  • 2 tsp toasted black and white sesame seeds (or furikake seasoning)
  • 4 cups cooked sushi rice
  • 2 ripe avocados, sliced
  • 1 sheet nori, cut into thin strips
  • sliced jalapeños, pickled ginger and diced green onions, for garnish
  • Unagi sauce, for drizzling

Method
 

  1. Prep the CucumberSalad: Toss sliced cucumbers with 2 tsp of salt in a colander and let sit for 10 minutes to release water.Rinse thoroughly with cold water, drain, and pat dry with paper towels.
  2. Dress theCucumbers: In a medium bowl, whisk together soy sauce, minced garlic, rice vinegar, chili oil, sugar, sesame oil, sesame seeds, and 2 tablespoons of sliced green onion. Fold in the drained cucumbers and chill in the fridge.
  3. Dress the Tuna: In a pre-chilled metal bowl, gently combine the cubed tuna with Big Eye Ty's OG Spicy Poké Sauce and sesame seeds until evenly coated.
  4. Assemble the Bowls: Divide the cooked sushi rice evenly among 4 chilled serving bowls. Arrange the dressed tuna, sliced avocado and spicy cucumber salad neatly over the top.
  5. Garnish and Serve: Top each bowl with nori strips, sliced jalapeño, pickled ginger, and diced green onion. Finish with a drizzle of unagi sauce and serve immediately.