Inspired by Ken’s Fresh Fish on Oahu, this tuna poke bowl uses only a few ingredients and yields exceptionally delicious results.
Ingredients
4cupscooked Japanese rice, warm
1lb.sushi-grade tuna
¼cupsoy sauce
2Tablespoonssesame oil
Juice of ½ of lemon
1½teaspoonsugar
1clovegarlic, peeled and finely grated
1-inch piecefresh ginger, peeled and finely grated
½mediumsweet onion or yellow onion
2green onion stems, green parts thinly sliced
pinch salt (if using low sodium soy sauce)
Instructions
While the rice is cooking, prepare the poke. Cut the tuna into 1-inch cubes and set aside. In a medium-sized bowl, whisk together the soy sauce, sesame oil, lemon juice, sugar, grated garlic, and grated ginger. Taste the mixture and add additional salt if needed (especially if using a low-sodium soy sauce).
Halve the ½ medium yellow onion and slice into ⅓-inch slices. Add the sliced yellow onion, green onion, and tuna to the soy sauce mixture and gently toss to combine. Allow the poke to sit for 15-30 minutes before serving, or up to 24 hours (poke is best served the same day that it’s prepared). If not serving within the hour, store the poke in the refrigerator.
Divide the rice equally between four bowls, then top with the poke. Serve immediately.