Healthy Tuna Poke Bowl (Print Version)

# Ingredients:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 4 tablespoons rice vinegar
03 - 2 tablespoons mirin

→ Mango Cucumber Salad

04 - 1 mango, peeled and diced
05 - 1 large cucumber, diced
06 - 1 jalapeno, finely chopped (remove seeds if less heat is desired)
07 - 1 red onion, diced
08 - 1 orange bell pepper, diced
09 - Juice of 1 lime

→ Tuna

10 - 8 ounces sashimi grade tuna, cut into cubes
11 - 2 tablespoons soy sauce
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon honey or agave
14 - 1 tablespoon sesame oil

# Instructions:

01 - Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker with 2 cups of water. Once cooked, transfer the rice to a large mixing bowl. In a small saucepan, combine 2 tablespoons of rice vinegar and 2 tablespoons of mirin. Heat gently until the sugar dissolves. Drizzle the vinegar mixture over the cooked rice and gently fold using a rice paddle or spatula. Let cool to room temperature.
02 - Cut the sashimi-grade tuna into bite-sized cubes and place them in a mixing bowl. In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey or agave, and 1 tablespoon of sesame oil. Pour the marinade over the tuna cubes and gently toss to coat. Refrigerate for at least 15 minutes.
03 - Peel and dice the mango, cucumber, and red onion into small pieces. Finely chop the jalapeno, removing seeds for less heat if desired. Combine all the chopped ingredients with lime juice in a mixing bowl and toss gently.
04 - Divide the cooled sushi rice into serving bowls. Top each rice portion with marinated tuna and a serving of mango cucumber salad. Garnish with sliced green onions, chopped cilantro, and a sprinkle of furikake. Serve immediately.

# Notes:

01 - Use high-quality, sashimi-grade tuna for the best flavor and texture.
02 - Balance the marinade with sweet, salty, tangy, and umami flavors to enhance the tuna's natural taste.
03 - Experiment with toppings such as crispy garlic, crispy onions, nori, avocado, or salad greens for additional flavor and texture.

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