Roasted Corn & Ahi Tuna Poke Bowl
Serves: 2│55 min
This recipe captures the vibrant, multi-textured experience of a high-end poke house, featuring a rainbow of toppings and that signature "secret" corn crunch.
Ingredients
Main Component
300g (10.5 oz) Sushi-grade Ahi tuna, 1cm (1/2 inch) cubes
200g (1 cup) Sushi rice, rinsed
300ml (1 ¼ cups) Water
30ml (2 tbsp) Rice vinegar
5g (1 tsp) Sugar
The Fresh & Pickled Elements
100g (1 cup) English cucumber, sliced into thin half-moons
100g (1 cup) Edamame, shelled and steamed
60g (½ cup) Seaweed salad (Wakame)
50g (½ cup) Red cabbage, shredded
30g (¼ cup) Pickled red onions
30g (¼ cup) Shredded beets or radish (pink nests)
1/2 Avocado, sliced lengthwise
Sauce/Dressing
45ml (3 tbsp) Low-sodium soy sauce
15ml (1 tbsp) Toasted sesame oil
5ml (1 tsp) Fresh ginger, finely grated
The "Secret" Garnish
40g (1.5 oz) Roasted corn nuts, lightly crushed
10g (2 tsp) Bubbly rice pearls or toasted sesame seeds
Instructions
Rinse sushi rice until the water runs clear; cook with 300ml (1 ¼ cups) water for 15 minutes.
Fold rice vinegar and sugar into the warm rice; let cool to room temperature.
Slice the English cucumber into thin half-moons, keeping the skin on for color.
Whisk the soy sauce, sesame oil, and grated ginger in a small bowl.
Toss the tuna cubes with 30ml (2 tbsp) of the dressing; marinate for 15 minutes.
Shred the cabbage and beets into fine "nests" using a mandoline or sharp knife.
Divide the cooled rice into two deep, decorative ceramic bowls.
Place a large mound of marinated tuna in the center of the rice.
Arrange the cucumber half-moons in a fan shape along one side of the tuna.
Nestled the edamame, seaweed salad, and cabbage in distinct sections around the bowl.
Add the pickled onions, beet nests, and avocado to fill the remaining space.
Top the tuna generously with the crushed roasted corn nuts and rice pearls.
Drizzle any remaining dressing over the vegetables just before serving.
