Instead of a sushi roll, enjoy a stacked tuna poke bowl
I love sushi! However, I rarely have the desire to make sushi rolls. So, instead, I stack up a tuna poke bowl. The layers of nutty sesame seeds, marinated tuna, creamy avocado, and warm sticky rice make a superbly refreshing and savory combination. Talk about UMAMI!!! This recipe is also fairly quick and easy to make and is actually quite filling for a small portion.
What will I need to make it?
- Sushi-grade tuna
- Sushi rice and rice wine vinegar
- Avocado and lime juice
- Sauce: Soy and fish sauce, chili and sesame oil, mirin or sugar, and scallions
- Toasted sesame seeds
Use sushi-grade tuna and keep it cold
The key to making this Stacked Tuna Poke Bowl is to use sushi-grade tuna. That’s the kind of tuna that is okay to eat raw. I typically find this type of tuna frozen and shrink-wrapped at the farmer’s market or Asian grocery stores. When I am ready to use the tuna, I thaw it in cold water for a few hours and keep it refrigerated until the moment I want to cut it. As I prep the tuna, I make sure to keep any portions I am not working with covered with plastic wrap to avoid any bacteria in the air from getting cozy on its surface. Furthermore, I like to put the prepped pieces back in the fridge until I am ready to create my bowl.
Whatever you do, please do not cook the tuna!
If you are not a sushi eater, you may be tempted to cook the fish first. But trust me, you really don’t want to do that. It will drastically change the color and the fresh and unique flavor of the tuna as compared to its raw state. In fact, it will taste more like canned tuna when cooked and we’re not going for kind of vibe this time. You could possibly sear just the outside of the tuna in a very hot pan for a few seconds on each side. However, it will still alter the taste of the end product. But I get it if you feel that eating any creature in its raw state is just gross. Trust me, no judgment over here!
This tuna poke bowl is a bit adventurous, but the goal is to keep it simple and elegant, allowing all of the natural flavors of each layer to shine through. And, boy, do they shine!
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Check out this other tasty fish recipes
- Smoked Paprika Salmon Burger with Sesame BBQ Aioli
- One Pan Roast: Salmon, Stuffed Portobello & Zucchini
- 1 c sushi rice, cooked
- 1 tbsp rice wine vinegar
- 1 lb. raw sushi-grade tuna, medium dice
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp mirin or sugar
- 1 tsp hot chili oil
- 1/2 tsp sesame oil
- 1 scallion, chopped
- 1 tbsp toasted sesame seeds
- 1 avocado, medium dice
- 1 tsp lime juice
- 2 nori dried seaweed sheets
- Prep the rice. Gather the ingredients to make the poke stack, but keep the tuna refrigerated until ready to use. Cook the sticky rice according to the directions on its package. Once cooked, add vinegar and fluff. Set aside to cool slightly.
- Make the marinade. In a small glass bowl, mix together the soy and fish sauce, oils, mirin, and scallions. Microwave for 45-50 seconds. (If using sugar instead of mirin, stir the marinade to ensure the sugar is dissolved). Place it in the fridge to cool down as you prep the other items.
- Prep the avocado. In a separate small bowl, combine the diced avocado and lime juice.
- Dice the tuna. Cut the large piece of tuna in half (lengthwise). Then, cut each half into 1/4 inch strips (lengthwise). Next, cut the strips into cubes by cutting them vertically.
Putting It Together
- Marinate the tuna. For one (1) serving, take 1/4 of the diced tuna (1 serving) and mix with 1 tbsp of the marinade.
- Create the Stack--(In a small ramekin or whatever dish you want to mold it in):
1.) Sprinkle 1/4 of the sesame seeds in the bottom of the dish.
2.) Add a layer of the marinated tuna and gently press it down with the back of a spoon.
3.) Add a layer of the diced avocado.
4.) Top with a few large spoonfuls of rice and pat down to create an even layer.
- Flip and serve. Grap a serving bowl and place it on top of the filled ramekin. Carefully, flip the ramekin upside down so that the stack is placed in the center of the serving bowl. Drizzle some of the remaining marinade over the stack as desired. Garnish with nori seaweed.
You're a sushi pro now!
Marinate the Tuna ONLY When Ready to Serve
- It is not recommended that you combine all of the tuna and marinade at once. Otherwise, the fish can become oversaturated and mushy. So just add the marinade to the tuna right before you are ready to use it.
- Using sticky rice is best to create a well-structured stack. Plus the flavor is incomparable to other types of rice.
- If using pre-cooked/leftover sticky rice, warm it up in the microwave with a little bit of water to reactivate the stickiness. This will allow it to form well in your ramekin.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 1069mgCarbohydrates: 19gFiber: 4gSugar: 3gProtein: 31g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.