Yummy Tuna Poke-style Rice Bowl
My favorite thing about poke bowls is that ingredients can be mixed an matched to make the perfect combo. This is my tuna take!
SERVINGS: 6
FOR THE RICE:
1-1/2 cups uncooked short-grain rice – Sushi is great but Arborio is an excellent sub
3 cups water
2 tbsp butter
1 tbsp salt
1-1/2 tbsp rice wine vinegar
FOR THE CUCUMBERS:
1/2 English Cucumber, sliced
1 cup distilled vinegar
1/8 cup sugar
3 tbsp salt
FOR THE TUNA:
2 cans tuna, soaked in water, DRAINED
1/2 cup mayo
2-3 tbsp capers
salt & pepper
ADDITIONAL TOPPINGS:
1 mango
1/2 pkg frozen corn
1 avocado
Pickled Ginger
MAKE IT:
Cook rice with water, butter, and salt, timing according to package. Once rice is cooked through (rice is soft and sticks together slightly). If rice does not stick at all, add a splash more water and cook for a few extra minutes. Mix-in rice wine vinegar. Rice should stick together.
While Rice cooks, place distilled vinegar, sugar, and salt in a small sauce pan. Heat until salt and sugar dissolve. Place cucumber in a small bowl and pour vinegar brine over cucumber and let sit until all other components are ready to eat.
Sautee frozen corn in small pan until cooked through (some water may need to be added so corn does not burn). Salt to taste.
Mix together tuna, mayo, capers. Salt and pepper to taste.
Peel and slice mango and avocado into bite sized pieces.
In each bowl, add a few scoops of rice, a big scoop of tuna, several cucumber slices, scoop of corn, scoop of mango, scoop of avocado, and top with a smidge of pickled ginger.
ENJOY!
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This Yummy Tuna Rice Poke-style Bowl makes the most satisfying, super easy weeknight meal. - Yummy Tuna Poke-style Rice BowlThis Yummy Tuna Rice Poke-style Bowl makes the most satisfying, super easy weeknight meal.
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