Umami Bowl from Aloha Poke features tender marinated ahi tuna, creamy avocado, and crunchy cucumber atop a bed of seasoned sushi rice, all drizzled with savory umami sauce for a fresh and flavorful poke experience.
Equipments
- Rice cooker
- Mixing bowls
- Chef’s knife
- Cutting board
- Spoon
- Measuring cups
- Measuring spoons
- Serving bowls
- Tongs
Ingredients
- 1 lb (450g) sushi-grade ahi tuna
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 avocado
- 1/2 cucumber
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sriracha (optional)
- 1/2 teaspoon sesame seeds
- 2 green onions
Selecting sushi-grade ahi tuna is essential for both safety and authentic flavor in your Umami Bowl. Freshness of the avocado and cucumber will greatly impact the dish's texture and taste, so choose ripe, firm produce. Properly seasoning the sushi rice with rice vinegar, sugar, and salt balances the flavors and keeps it from being bland. The umami sauce relies on a blend of soy sauce, sesame oil, mirin, oyster sauce, and fish sauce to create its distinctive taste profile. Your homemade Umami Bowl from Aloha Poke copycat menu will shine when these key ingredients are carefully sourced and prepared.
Instructions
- Cook sushi rice in rice cooker with 2 1/2 cups water.
- In a bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once rice is cooked, transfer to mixing bowl and fold in vinegar mixture.
- Let rice cool to room temperature.
- Dice ahi tuna into bite-sized cubes with chef’s knife on cutting board.
- In a bowl, combine soy sauce, sesame oil, mirin, oyster sauce, fish sauce, and sriracha (if using).
- Add ahi tuna to sauce mixture. Toss gently to coat.
- Slice avocado and cucumber into thin pieces.
- Thinly slice green onions.
- To serve, spoon sushi rice into serving bowls.
- Top rice with marinated ahi tuna, avocado, and cucumber.
- Drizzle extra sauce from tuna mixture over bowl.
- Sprinkle with sesame seeds and sliced green onions.
- Serve immediately.
Substitution
Umami Bowl from Aloha Poke copycat menu offers a delicious mix of marinated ahi tuna, avocado, cucumber, and sushi rice with a rich umami sauce. If sushi-grade ahi tuna is unavailable, you can substitute with cooked shrimp or tofu for a similar texture and taste. In case you don't have a rice cooker, cooking sushi rice on the stovetop using a heavy pot with a tight-fitting lid works well too. When measuring your vinegar, sugar, and salt for the sushi rice seasoning, adjust quantities to suit your taste for balance between tangy and sweet flavors. Your avocado should be ripe but firm to hold shape when diced, avoiding mushiness in the bowl.
Tips
Ensure sushi-grade ahi tuna is fresh and kept cold until preparation to maintain safety and flavor. Avoid overmixing the sushi rice when folding in the vinegar mixture to preserve its delicate texture. Your avocado and cucumber should be sliced thinly just before serving to prevent browning and retain crispness. When marinating the tuna, toss gently to evenly coat without breaking down the fish, preserving its tender texture.
Nutritions
The Umami Bowl from Aloha Poke provides a balanced source of lean protein from sushi-grade ahi tuna, essential for muscle repair and overall health. Creamy avocado contributes heart-healthy monounsaturated fats and important vitamins such as E and K. The seasoned sushi rice offers carbohydrates for energy, while the cucumbers add hydration and fiber for digestive support. The umami sauce, made with soy sauce, sesame oil, and other flavorful ingredients, enhances taste without significantly increasing calories, making this dish nutritious and satisfying for your meal.
Storage
Store leftover Umami Bowl components separately to maintain freshness and texture; keep the marinated ahi tuna in an airtight container in the refrigerator for up to 24 hours. Sushi rice should be stored in a sealed container at room temperature for no more than a few hours, as refrigeration can harden the rice. Your avocado and cucumber slices are best kept wrapped tightly in plastic wrap or placed in a sealed container with a damp paper towel to prevent browning and maintain crispness.
Variation or Alternatives
You can swap ahi tuna with cooked shrimp or tofu for a different protein option that suits your preference. Replace sushi rice with quinoa or cauliflower rice to make the bowl lighter and gluten-free. Instead of mirin, try a splash of rice wine or a touch of honey for a subtle sweetness. Adjust the sriracha amount or omit it entirely if you prefer a milder flavor profile in your umami sauce.
Allergies
The Umami Bowl contains several common allergens, including fish (ahi tuna, fish sauce), soy (soy sauce, mirin, oyster sauce), and sesame seeds. If you have allergies to any of these ingredients, you should exercise caution and consider alternative options or substitutions. Be mindful that cross-contamination may also occur during preparation, affecting those with severe allergies.
Why this recipe?
The Umami Bowl from Aloha Poke restaurant stands out for its perfect balance of savory, sweet, and tangy flavors, combining fresh ahi tuna, seasoned rice, and a unique umami sauce blend. Its harmonious texture and nutrient-rich ingredients deliver a satisfying and healthy meal experience that appeals to poke enthusiasts. You can recreate this dish at home to customize ingredients and enjoy authentic Hawaiian flavor while saving on restaurant prices. Mastering the Umami Bowl recipe allows you to serve a flavorful, fresh, and trendy poke bowl tailored to your taste preferences.