Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Tuna Poke Bowls With Avocado

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PareveFish

Tuna poke bowls are fresh and light: cubes of sushi-grade tuna tossed in soy sauce, sesame oil, rice vinegar and sriracha, served over seasoned sushi rice with avocado, cucumber, carrots, nori, scallions and sesame seeds.

Choosing Sushi-Grade Tuna

Ask your fish store specifically for sushi-grade tuna, meant to be eaten raw. It should be bright red, firm and smell like the ocean, not fishy. Keep it very cold and cut it just before marinating. Season the sushi rice with rice vinegar, sugar and salt while it’s warm.

Kosher Notes

Tuna has fins and scales and is kosher. Buy it from a store you trust, since many people prefer to buy fish with kosher supervision or to see the skin to confirm the species. Use soy sauce, nori and pickled ginger with a reliable hechsher. The bowls are pareve; salmon works too.

Storing

Store leftover components separately for up to 2 days and assemble fresh bowls.

Easy Kosher Tuna Poke Bowls With Avocado
Fresh sushi-grade tuna meets creamy avocado in these restaurant-quality kosher poke bowls you can make at home in 30 minutes.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion, Japanese
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 cup sushi rice
  • 1¼ cups water
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
For the Poke
  • 1 pound sushi-grade tuna cut into ¾-inch cubes
  • 3 tablespoons soy sauce low sodium preferred
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon sriracha or to taste
  • 2 green onions green onions thinly sliced
  • 1 teaspoon sesame seeds toasted
For Assembly
  • 2 large avocados ripe but firm, sliced
  • 1 medium cucumber diced
  • 1 cup shredded carrots
  • 4 sheets nori cut into strips
  • wasabi paste for serving
  • pickled ginger optional, for serving

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Method
 

Make the Rice
  1. Rinse sushi rice in cold water until water runs clear, about 3-4 rinses. Combine rice and water in a medium saucepan and bring to a boil.
  2. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 10 minutes without lifting the lid.
  3. While rice cooks, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved.
  4. Transfer cooked rice to a large bowl and gently fold in vinegar mixture with a wooden spoon. Let cool to room temperature, about 15 minutes.
Prepare the Poke
  1. Pat tuna completely dry with paper towels and cut into ¾-inch cubes. Place in a medium bowl.
  2. Whisk together soy sauce, sesame oil, rice vinegar, and sriracha in a small bowl.
  3. Pour marinade over tuna and gently toss to coat. Add green onions and sesame seeds, toss again.
  4. Let marinate at room temperature for 15 minutes, no longer.
Assemble the Bowls
  1. Divide seasoned rice among 4 serving bowls.
  2. Top each bowl with marinated tuna, arranging in one section of the bowl.
  3. Add avocado slices, diced cucumber, and shredded carrots in separate sections around the bowl.
  4. Garnish with nori strips and serve immediately with wasabi and pickled ginger on the side.

Notes

Look for sushi-grade tuna at Japanese markets or ask your fishmonger specifically. The fish should smell like the ocean, not fishy. Store leftover components separately in the refrigerator for up to 2 days, but assemble fresh bowls when serving. You can substitute salmon for tuna if preferred.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 890mg 39%
Dietary Fiber 8g 29%
Total Sugars 3g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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