Description
A flavorful poke bowl topped with spicy mayo and fresh edamame.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1 lb sushi-grade tuna, diced
- 1 avocado, sliced
- 1 cup edamame, shelled
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon mayonnaise
- 1 tablespoon green onions, chopped
- Seaweed salad for garnish
Instructions
- Rinse sushi rice under cold water until clear.
- Combine rice and water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and let it sit for 10 minutes.
- In a bowl, mix soy sauce, sesame oil, rice vinegar, sriracha, and mayonnaise for the spicy mayo.
- In a serving bowl, layer sushi rice, diced tuna, avocado, and edamame.
- Drizzle spicy mayo over the top.
- Garnish with green onions and seaweed salad.
Notes
- Adjust spice level of mayo to your preference.
- Use fresh ingredients for best flavor.
- Store leftovers in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling and Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg
Keywords: Poke Bowl, Spicy Mayo, Edamame, Sushi Rice, Tuna