Poke bowl salad with tuna

Votes: 17

Time: 1 hour.
Complexity: easily
Servings: 4

Hawaiian poke salad is very similar to Japanese cuisine, consisting of raw tuna, rice, and an Asian-inspired dressing. This salad has recently become fashionable in European restaurants, but if you have freshly caught tuna on hand, you can easily prepare this exotic dish at home. In addition to the basic ingredients, poke is also flavored with various vegetables and herbs. A piquant dressing of soy sauce, citrus juice, and ginger adds a vibrant flavor. Poke salad made with fresh ingredients is a godsend for those who enjoy exotic dishes while maintaining a healthy, balanced diet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 gr. tuna, cut into 1.5 cm cubes.
1.5 cups sushi rice
2 tbsp. l. rice vinegar
1 tbsp. sugar
0.5 cups frozen shelled edamame soybeans
3 green onions, thinly sliced
2 tablespoons lime juice
2 tablespoons orange juice
1 tbsp soy sauce
1 tbsp dark sesame oil
1 teaspoon peeled and grated ginger
Half a cucumber, peeled and thinly sliced
Toasted sesame seeds for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tuna, rice, edamame beans, ginger root, cucumbers, rice vinegar, lime juice, Orange juice, soy sauce, sesame

Cooking the dish according to the recipe:

Rinse the rice in a sieve until the water runs clear. In a medium saucepan, bring 2 cups of water, rice, and 1/2 teaspoon of salt to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 20 minutes. Turn off the heat, cover, and let the rice simmer for another 10 minutes.
Meanwhile, in a small microwave-safe bowl, combine vinegar, sugar, and 1 teaspoon salt. Microwave for 30 seconds to 1 minute, until the sugar is completely dissolved; stir. Transfer the rice to a larger bowl, pour in the vinegar mixture, and stir with a silicone spatula until the rice is fluffy but still sticky, 2 to 3 minutes. Cool the rice completely.

Bring a small saucepan of salted water to a boil. Add the beans and cook until tender and bright green, 3 to 5 minutes. Then drain and rinse under cold running water.
In a large bowl, combine the green onions, lime juice, orange juice, soy sauce, sesame oil, ginger, and 1/2 teaspoon salt. Add the tuna and edamame and toss. Divide the rice among bowls. Top with the tuna mixture and cucumber. Sprinkle with sesame seeds and serve.

Categories:

recipe / Healthy eating / Salads / Salads with fish / / Food Network - recipes / Hawaiian cuisine

Similar recipes