Wasabi Tuna Bowl from Aloha Poke features tender, marinated tuna cubes tossed in a spicy wasabi sauce, served over a bed of fluffy rice and topped with fresh avocado, crisp cucumber, and a sprinkle of sesame seeds, delivering a vibrant blend of bold flavors and refreshing textures.
Equipments
- Mixing bowl
- Chef's knife
- Cutting board
- Rice cooker (or pot)
- Spoon
- Measuring spoons
- Serving bowl
Ingredients
- 8 oz (225g) sushi-grade tuna
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon wasabi paste
- 1 teaspoon rice vinegar
- 1 cup cooked sushi rice
- 1 tablespoon sliced green onions
- 1/2 avocado
- 1/2 cup diced cucumber
- 1 tablespoon sesame seeds
- 1 teaspoon furikake (optional)
Using sushi-grade tuna is essential to ensure freshness and safety when preparing the Wasabi Tuna Bowl at home. The wasabi paste provides the bowl's signature spicy kick, so adjust the amount to match your taste preference. Choose a high-quality soy sauce and sesame oil to enhance the deep umami and nutty flavors in the marinade. When cooking sushi rice, make sure it is slightly sticky and fluffy to complement the texture of the fish and toppings. Your copycat Wasabi Tuna Bowl from Aloha Poke will delight with its perfect balance of bold flavors and refreshing textures inspired by the original.
Instructions
- Instructions:
- Cook the sushi rice according to package instructions; let it cool slightly.
- Dice the sushi-grade tuna into bite-sized cubes.
- In the mixing bowl, combine soy sauce, sesame oil, wasabi paste, and rice vinegar.
- Add the tuna cubes to the bowl; mix gently to coat evenly with the sauce.
- Slice the avocado and dice the cucumber.
- Place the cooked rice in the serving bowl.
- Top rice with marinated tuna, sliced avocado, and diced cucumber.
- Sprinkle with sliced green onions, sesame seeds, and furikake (if using).
- Serve immediately.
Substitution
Wasabi Tuna Bowl from Aloha Poke copycat menu offers a fresh and spicy twist on traditional poke with marinated tuna cubes in a wasabi soy sauce. If sushi-grade tuna is unavailable, you can substitute with cooked shrimp or tofu for a different texture that still complements the wasabi sauce. When preparing sushi rice, using a rice cooker ensures perfect consistency, but stovetop cooking works as well if carefully monitored. For those sensitive to spice, adjusting the amount of wasabi paste allows you to control the heat level in your bowl. Incorporate seasonal vegetables or add a drizzle of spicy mayo for variation and extra flavor tailored to your taste.
Tips
Make sure to use sushi-grade tuna to ensure freshness and safety when eaten raw. Allow the sushi rice to cool slightly before assembling to prevent the avocado from browning and the tuna from cooking unintentionally. Mix the tuna gently with the wasabi sauce to keep the cubes intact and evenly coated for balanced flavor. Your bowl will taste best if served immediately to enjoy the contrasting textures and fresh ingredients at their peak.
Nutritions
The Wasabi Tuna Bowl offers a nutrient-rich profile, featuring lean protein from 8 oz of sushi-grade tuna, known for its high omega-3 fatty acid content that supports heart health and brain function. Your meal includes healthy fats from avocado and sesame oil, which contribute to improved cholesterol levels and provide essential vitamins like E and K. The dish balances carbohydrates with one cup of sushi rice, supplying energy, while fresh cucumber adds hydration and dietary fiber for digestion. Sesame seeds and optional furikake add micronutrients such as calcium, iron, and antioxidants, enhancing the overall nutritional value.
Storage
Store any leftover wasabi tuna in an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. Keep the avocado and cucumber separate to avoid sogginess, covering them tightly with plastic wrap or placing them in separate containers. Consume your stored poke within 24 hours for the best flavor and texture.
Variation or Alternatives
You can swap tuna for salmon or tofu for a vegetarian option while keeping the wasabi sauce to maintain the dish's spicy kick. Instead of sushi rice, use brown rice or quinoa for added fiber and a nuttier flavor profile. Lightly sear the tuna cubes for a warm contrast if you prefer a different texture. Adding pickled ginger or thinly sliced radish can enhance the freshness and add a zesty crunch.
Allergies
The Wasabi Tuna Bowl contains common allergens such as fish (sushi-grade tuna) and sesame seeds, which may trigger allergic reactions in sensitive individuals. Soy sauce also includes soy and wheat, potentially causing issues for those with soy or gluten allergies. Be sure to check ingredient labels carefully and consult your doctor if you have concerns about any of these allergens in your meal.
Why this recipe?
The Wasabi Tuna Bowl from Aloha Poke restaurant combines fresh, sashimi-grade tuna with a bold wasabi-infused sauce that delivers a perfect balance of heat and flavor, creating an unforgettable taste experience. Its mix of vibrant, nutrient-rich ingredients like avocado, seaweed, and sesame seeds offers both health benefits and satisfying textures. You can recreate this popular dish at home to enjoy the same delicious, exotic flavors while customizing the spice level to suit your palette. Making a copycat version saves money and ensures you have a fresh, restaurant-quality meal whenever you crave it.