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Ahi Tuna Poke Bowl

Name: Ahi Tuna Poke Bowl
Prep time: 18 min
Total time: 36 min
Cuisine: Japanese
Ingredients: swordfish steaks — 454 g; short-grain rice — 177 g; soybean soy sauce — 59 g; dark sesame oil — 14 g; rice wine vinegar — 11 g; honey — 5 g; ginger — 10 g; garlic — 6 g; green onions — 330 g; ground toasted sesame seeds — 5 g; avocado — 150 g; english cucumber — 200 g; carrots — 237 g; salt — 3 g

Ahi Tuna Poke Bowl reads umami 5.4, richness 5.1 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Japanese main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.5 / 10
Sweet & Fruity — 4.8 / 10
Sour & Bright — 3.4 / 10
Bitter & Earthy — 1.8 / 10
Rich & Fat — 6.3 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 5.4 · Richness 5.1 · Salinity 5.0 · Sweetness 4.5 · Nutty 4.1 · Allium 3.8 · Floral 3.2 · Sourness 3.2 · Funk & Ferment 2.8 · Marine & Briny 2.6 · Warm Spice 2.0 · Herbaceous 1.8 · Earthy 1.7 · Fruity 1.0 · Bitterness 0.7 · Citrus 0.6

What's in it (14)

swordfish steaks — 454 g
short-grain rice — 177 g
soybean soy sauce — 59 g
dark sesame oil — 14 g
rice wine vinegar — 11 g
honey — 5 g
ginger — 10 g
garlic — 6 g
green onions — 330 g
ground toasted sesame seeds — 5 g
avocado — 150 g
english cucumber — 200 g
carrots — 237 g
salt — 3 g

Time & effort: about 36 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 113.8 kcal, 7.1 g protein, 3.9 g fat, 12.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Bring the rice and 1 1/4 cups water to a boil in a small saucepan. Cover, reduce heat to low, and simmer until the water is fully absorbed, 15-18 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.
While the rice cooks, whisk the soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and half the green onions together in a medium bowl to make the marinade.
Add the tuna cubes to the marinade and toss gently to coat. Cover and refrigerate 15 minutes, no longer - past that, the vinegar starts to firm and dull the fish the way it would raw fish in ceviche.
While the tuna marinates, toss the sesame seeds with 1/4 teaspoon of the salt in a small dish and set aside for garnish.
In a separate small bowl, toss the shredded carrots and cucumber with the remaining 1/4 teaspoon salt to lightly season them.
Divide the warm rice among four bowls and let it cool slightly, 2-3 minutes, so it won't wilt the toppings.
Lift the tuna out of the marinade with a slotted spoon, reserving the marinade, and mound the tuna over the rice in each bowl.
Arrange the avocado slices, seasoned cucumber and carrots, and remaining green onions around the tuna in each bowl.
Drizzle each bowl with 1-2 teaspoons of the reserved marinade and scatter the sesame-salt mixture on top before serving.

Dishes with a similar flavor shape

Salmon Poke Bowl — Japanese
Sesame-Crusted Seared Tuna — Fusion
Sheet-Pan Miso-Glazed Salmon with Bok Choy — Japanese
Salmon Poke Bowl with Sesame Soy Dressing — American · Hawaiian
Sesame Ginger Salmon — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.