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Bluefin TunaEasyRaw

Bluefin Tuna Poke Bowl

Cubed bluefin tossed in soy, sesame oil, and ginger served over sushi rice with avocado, cucumber, edamame, and furikake. Best with belly or loin.

Prep: 20 min Cook: 15 min Total: 35 minServes
2

Ingredients

  • •¾ lb sushi-grade bluefin, cubed
  • •2 cups sushi rice, cooked and seasoned
  • •2 tbsp soy sauce
  • •1 tbsp sesame oil
  • •1 tsp grated fresh ginger
  • •1 tsp sriracha (optional)
  • •1 avocado, sliced
  • •1 Persian cucumber, thinly sliced
  • •½ cup shelled edamame
  • •2 tbsp scallions, sliced
  • •1 tbsp furikake
  • •Pickled ginger and wasabi to serve

Instructions

  1. 1Cook sushi rice and season with rice vinegar, sugar, and salt while warm.
  2. 2Mix soy sauce, sesame oil, ginger, and sriracha in a bowl.
  3. 3Toss cubed bluefin gently in the marinade. Marinate 10 minutes max.
  4. 4Divide rice between two bowls.
  5. 5Arrange tuna, avocado, cucumber, and edamame over rice.
  6. 6Top with scallions, furikake, pickled ginger, and wasabi.

Pro Tips

Bluefin belly (toro) is exceptional in poke but any part of the fish works. Don't over-marinate — 10 minutes is plenty. The soy will start to "cook" the exterior if left too long.