The Bored Foodie
tuna poke bowl
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Tuna Poke Bowl with Homemade Yum Yum Sauce

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A poke bowl is a large deconstructed sushi roll that can be customized with your favorite toppings and sauces. Much like sushi there are infinite possibilities for flavor combinations and textures. If you are serving a group of people I like to have various ingredients laid out buffet style so each person can build their own flavor combinations. Poke bowls are a great way to use fresh ingredients.

For the tuna in this poke bowl I decided to marinate it in a soy sauce based marinade. This marinade does an amazing job of seasoning the tuna without alternating the texture. Texture is a key element to any poke bowl. You want the tuna to be tender but firm to serve as a contrast to the crisp fresh vegetables.

To add some acidity to the poke bowl I added a cucumber salad that has a nice zing from the added vinegar and some sweetness from the cucumbers themselves. I also created a homemade yum yum sauce which helps to meld the flavors and textures in the bowl while adding a sweet creamy note. Yum Yum sauce is a traditional Japanese steak house sauce that pairs well with seafood, chicken, beef, and vegetables. It is a great addition to any Asian dish.

This dish pairs well with a crisp white wine – such as a Riesling or Sauvignon Blanc.

Tuna Poke Bowls with Homemade Yum Yum Sauce
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Tuna Poke Bowls with Homemade Yum Yum Sauce

Recipe by The Bored FoodieCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Marinated Ahi Tuna with fresh vegetables, sushi rice, and a homemade yum yum sauce

Ingredients

  • Yum Yum Sauce

  • Mayo

  • Ketchup

  • Mirin

  • Garlic Powder

  • Ancho Chili Powder

  • Onion Powder

  • Kosher Salt

  • Tuna Marinade

  • Sushi Grade Ahi Tuna (Cut into small cubes)

  • Soy Sauce

  • Thai Chilies (Minced)

  • Hoisin Sauce

  • Fresh Orange Juice

  • Fish Sauce

  • Rice Vinegar

  • Poke Bowls/Toppings (Amounts will Vary Per Your Preference)

  • Prepared Sushi Rice (Follow Package instructions)

  • Cucumber Salad

  • Crispy Shallots (lightly fried sliced shallots)

  • Thai Basil

  • Green Onion

  • Carrots (Thinly Sliced)

  • Red Bell Pepper (Thinly Sliced)

  • Thai Chilies (Thinly Sliced)

  • Toasted Sesame Seeds

Directions

  • Yum Yum Sauce
  • Combine all ingredients in a small bowl and whisk to combine.
  • Adjust salt levels to you liking and store in sealed container in the refrigerator. (This will last until the expiration date on your ketchup and mayo).
  • Tuna Marinade
  • In a small bowl combine all ingredients and whisk to combine.
  • Cut tuna into small cubes, approximately 1/2 inch by 1/2 inch, and place them into the marinade. I like to marinate in a zip top bag. Place bag in the refrigerator.
  • Marinade tuna for at least 1 hour, but 4-5hrs is ideal.
  • Poke Bowls
  • While tuna is marinating prepare your sushi rice. Each bowl will need about 1 cup of cooked and prepared rice. Follow package instructions as each rice is different.
  • Prepare your toppings by thinly slicing vegetables. I used carrots, bell peppers, Thai chilies, green onions, and Thai basil., but you may include any ingredients you typically like in your sushi rolls. I also prepared an Asian cucumber salad for topping the poke bowls.
  • Crispy shallots are optional, but worth the effort, as they add a crispy contrast to the bowl. To prepare: thinly slice 4 shallots, place into a small sauce pan filled with 2 inches of peanut oil, heat and fry until the shallots are lightly golden brown, immediately remove from oil, and place on a paper towel to dry.
  • Plate poke bowls by adding rice to bowl, then adding about 1/4 of the tuna, add desired toppings, and enjoy.

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