Orange Miso Sesame Tuna Poke Bowl with Sticky Rice
Ingredients
- 2 cups Mahatma® Sticky Rice
- ¼ cup soy sauce
- ¼ cup orange juice
- 2 tbsp. white miso
- 2 tbsp. honey
- 4 tsp minced fresh ginger
- 1 tbsp. sesame oil
- 8 oz. (16 pieces) tuna, cubed
- ¼ lb. asparagus spears, trimmed and blanched
- 2 cups shredded carrots
- 1 ripe avocado, halved, pitted, peeled and sliced
- 1 ⅓ cups shelled edamame, cooked
- ¼ cup pickled ginger
- 2 tbsp. toasted sesame seeds
Instructions
Are you a self-declared foodie that likes to try new and exotic flavors? This recipe is for you! Make something different for dinner and enjoy the mixture of flavors and textures this Hawaiian recipe has to offer!
Not a tuna fan? No worries. Check our Salmon Poke Bowl recipe.
Step 1
Cook the Mahatma® Short Grain Rice according to package directions and set aside to cool.
Step 2
Whisk together the soy sauce, orange juice, miso, honey, ginger, and sesame oil.
Step 3
Divide rice among four bowls. Arrange cubed tuna, trimmed asparagus, shredded carrots, sliced avocado, edamame, and pickled ginger over the top. Drizzle with the orange and miso dressing and sprinkle with sesame seeds.
Raw Fish Rice Salad
Poke Bowls are still on the rise as a significant and delicious food trend that has hooked pretty much everybody. You may have seen restaurants and street food vendors filling up with their own variety of this traditional Hawaiian dish but, have you ever tried making one at home?
Essentially, a Poke Bowl is a raw fish rice salad. But, what’s the buzz around this meal? What we love the most about this customizable dish is that there are endless possibilities when it comes to ingredients to mix in. Although this recipe calls for a flavorful and perfectly balanced mix of tuna and fresh vegetables, we encourage you to try different toppings until you find the perfect ingredient combination for you.
To make a proper Hawaiian inspired rice bowl, all you need is a hearty rice base, fresh vegetables, a savory dressing and of course, raw fish. For the grain base, Mahatma® Short Grain Rice is our go-to. If you want sticky rice and sushi rice like textured grain, cook the rice according to the package directions and drizzle with a mixture of water, rice vinegar, and white sugar – some say a Poke Bowl is a deconstructed sushi roll.
How-To’s: Raw Fish
More often than not, people shy away from recipes like sushi because they are not comfortable handling raw fish. Don’t worry, here are some helpful tips for buying, preparing and enjoying raw fish – Keep these handy for this recipe and maybe try your hand at making these easy-to-make Tuna and Avocado Sushi Rolls next.
How should I choose raw fish? When it comes to tuna and salmon, shops generally sell fresh fish that is pre-cut and ready for sushi. However, if you want to try picking out your own fish variety, one of the indicators of fresh fish is that it isn’t smelly – contrary to what most people would think.
How should I store raw fish? As soon as you buy it, seafood should be put in the cold – either a freezer, refrigerator or ice at a temperature below 40°F. Freeze the fish and always thaw out progressively. For a gradual defrost process, place in the fridge overnight.
How should I prepare raw food? You should always keep the fresh fish away from the cooked ingredients. That means using different cutting boards and knives when prepping the fish for your bowl. When you’re done, make sure to do the dishes with hot water and a sufficient amount of soap.
If you are looking for an easy and delicious side try our: Thai coconut rice recipe.
