Poke without sushi-grade fish or the price that comes with it. Canned tuna is not the same thing and this bowl doesn't pretend otherwise — but with rice, sesame, avocado, and spicy mayo doing the work, it lands closer than it has any right to.
Ingredients
- 5 oz canned tuna in water, drained
- 3 oz cooked white rice, cooled
- 15 g edamame, shelled
- 30 g arugula
- 20 g cucumber, sliced thin
- 30 g avocado, sliced
- 1 tbsp sesame seeds
- 2 tsp sriracha
- 2 tsp spicy mayo
- Soy sauce, to taste
Instructions
- Cool the rice to room temperature or colder. Warm rice wilts the arugula and turns the avocado grey.
- Drain the tuna thoroughly, pressing the lid against it. Excess water is what makes this bowl taste like canned fish.
- Layer the rice, then the arugula, cucumber, and edamame around the edge.
- Mound the tuna in the center and add the avocado.
- Drizzle with sriracha and spicy mayo, scatter the sesame seeds, and add soy sauce to taste.
Make-Ahead & Storage
Everything but the avocado can be assembled the night before and kept covered in the refrigerator. Add the avocado and the sauces the moment you eat it.
Notes
Solid or albacore tuna holds its texture; chunk light shreds into paste. Worth the upgrade for a bowl this simple.
Spicy mayo is just mayonnaise and sriracha, roughly 2:1. Making it yourself is cheaper and lets you control the heat.
Canned salmon works and brings the protein up a few grams.