Ingredients
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2 cups sushi rice
r
4 tbsp rice vinegar
m
2 tbsp mirin
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1 mango
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1 large cucumber
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1 jalapeno
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1 red onion
o
1 orange bell pepper
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1 juice of lime
s
8 ounces sashimi grade tuna
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2 tbsp soy sauce
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2 tbsp rice vinegar
h
1 tbsp honey or agave
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1 tbsp sesame oil
Directions
1
Rinse 2 cups of sushi rice under cold water until the water runs clear.
2
Cook the rice according to package instructions or in a rice cooker with 2 cups of water.
3
Once cooked, transfer the rice to a large mixing bowl.
4
In a small saucepan, combine 2 tablespoons of rice vinegar and 2 tablespoons of mirin. Heat gently until the mixture is warm and the sugar is dissolved.
5
Drizzle the vinegar mixture over the cooked rice and gently fold it using a rice paddle or spatula until well combined. Allow the rice to cool to room temperature.
6
For the Tuna:
1
Cut the sashimi-grade tuna into bite-sized cubes and place them in a mixing bowl.
2
In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey or agave, and 1 tablespoon of sesame oil to make the marinade.
3
Pour the marinade over the tuna cubes and gently toss to coat. Allow the tuna to marinate for at least 15 minutes in the refrigerator.
4
Peel and dice the mango, cucumber, and red onion into small, bite-sized pieces.
5
Finely chop the jalapeno (remove seeds for less heat if desired).
6
Combine all the chopped ingredients in a mixing bowl and toss gently to combine.
7
Divide the cooled sushi rice among serving bowls.
8
Top each bowl of rice with a portion of the marinated tuna.
9
Add a generous serving of the mango cucumber salad to the tuna.
10
For added flavor and texture, garnish the poke bowls with sliced green onions, chopped cilantro, and a sprinkle of furikake.
11
Serve immediately and enjoy your delicious tuna poke bowls!
