Tuna Tobiko Poke Bowl
Bold red tuna and orange pearls. Great for meal prep: keep the rice and toppings separate until serving.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Photo: Valeria Boltneva / Pexels
Think of this as sushi without the rolling: seasoned rice, bright toppings and a savory dressing. Tobiko adds a tiny pop and a flash of color; a small spoonful goes a long way. Look for tuna with a clear, glassy red color and no rainbow sheen; a single even block is far easier to slice than trimmed pieces. Double the recipe for a crowd; the method scales easily.
Method
Wash and drain the rice, cook it in a rice cooker or covered pot, and let it rest 10 minutes before fluffing with a paddle.
Season the warm rice with 2 tablespoons rice vinegar and a pinch of salt, folding gently.
Cube the tuna and toss with the soy, sesame oil and honey marinade. Chill while you prep the rest.
Prepare the toppings: halve, pit and peel the avocado, then cut it into thin slices. Cut the ginger into fine threads.
Fill the bowls two-thirds with rice and lay the toppings over it in neat wedges, like the spokes of a wheel.
Finish with tobiko and ginger and a drizzle of the remaining marinade. Serve right away.
Chef's note
Keep sauces on the side if you are packing bowls for later.
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