Sustainable Tuna Poke Bowl

Ingredients

• 400g (14.1 oz) sushi rice
• 500g (17.6 oz) sustainably sourced ahi tuna
• 1 avocado
• 1 cucumber
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon sesame seeds
• 1 green onion
• 1 sheet nori (seaweed)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions or in a rice cooker. Once cooked, let it cool to room temperature.
2. While the rice is cooking, prepare the poke sauce by mixing soy sauce, sesame oil, rice vinegar, and honey in a bowl. Set aside.
3. Cut the ahi tuna into small cubes and place them in a bowl. Pour half of the poke sauce over the tuna and gently mix to coat. Let it marinate in the refrigerator for 15 minutes.
4. Slice the avocado and cucumber into thin slices. Chop the green onion and cut the nori sheet into thin strips.
5. To assemble the poke bowls, divide the cooked rice into four bowls. Top each bowl with marinated tuna, avocado slices, cucumber slices, chopped green onion, and nori strips.
6. Drizzle the remaining poke sauce over the bowls and sprinkle with sesame seeds. Serve immediately.

Tip

Side Dish Suggestion

A great side dish to complement this poke bowl would be a light and refreshing seaweed salad. This suggestion is perfect for those who enjoy a mix of flavors and textures, and it aligns with the sustainable and healthy eating motivations.