This panko-crusted tuna poke bowl is a delicious and modern twist on the traditional Hawaiian dish, combining fresh, marinated tuna with a crunchy panko topping. This vibrant bowl is layered with nutritious ingredients, including sushi rice, fresh vegetables, and a savory sauce that brings all the flavors together. The crispy panko adds an exciting texture that contrasts beautifully with the tender tuna and creamy avocado. Perfect for a light lunch or dinner, this poke bowl is not only satisfying but also visually stunning!
Ingredients:
• 1 pound sushi-grade tuna, diced
• 2 cups sushi rice, cooked and cooled
• 1 avocado, sliced
• 1 cup cucumber, thinly sliced
• 1 cup edamame, shelled
• 1/4 cup green onions, chopped
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional, for heat)
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• Optional: pickled ginger and seaweed salad for garnish
Instructions:
1. In a medium bowl, combine the diced tuna, soy sauce, sesame oil, rice vinegar, and sriracha (if using). Toss gently to coat the tuna evenly and let it marinate in the refrigerator for about 15-20 minutes.
2. In a separate bowl, mix the panko breadcrumbs with olive oil until the breadcrumbs are evenly coated.
3. In a skillet over medium heat, toast the panko breadcrumbs until golden brown and crispy, about 3-5 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
4. To assemble the poke bowls, start with a base of cooked sushi rice in each bowl.
5. Top the rice with the marinated tuna, avocado slices, cucumber, edamame, and chopped green onions.
6. Just before serving, sprinkle the toasted panko breadcrumbs over the top for added crunch.
7. Garnish with pickled ginger and seaweed salad if desired.
8. Enjoy this delicious panko-crusted tuna poke bowl as a fresh and flavorful meal that’s sure to impress!
Aprile's Kitchen 