Tuna Poke Bowl with Soft Boiled Quail Eggs

Are you ready for a poke bowl that packs a punch?

With fresh sushi-grade tuna, a flavorful marinade, and a rainbow of colourful veggies, this dish is as delicious as it is Instagram-worthy. The soft-boiled quail eggs add a touch of sophistication that will impress your friends and tickle your taste buds!

Ingredients

Sushi rice

2 cups glutinous white rice
3 cups water
1/2 cup rice vinegar
1/4 cup sugar
1 tsp salt

Poke bowl

1 pound sushi-grade Ahi or bluefin tuna, cut into cubes
1/4 cup soy sauce
3 tbsp sesame oil
1 tbsp rice vinegar
2 tsp freshly grated ginger
2 tsp toasted sesame seeds
2/3 cup cherry tomatoes, halved
2/3 cup edamame
1 avocado, halved and sliced
1 carrot, peeled and thinly sliced using a peeler
1/2 pack of seaweed sliced
1/4 cup radishes, thinly sliced
4 quail eggs, soft boiled and cut in half
2 scallions

Instructions

To make the sushi rice:

Place rice in a sieve and wash under cold water until the water comes out clear on the bottom. Place rice in a pot with 3 cups of water and bring to a boil over medium-high heat.

Reduce heat to low and cover until rice is al dente and the water has been absorbed, about 20 minutes. Meanwhile, stir rice vinegar, sugar and salt in a small bowl until the sugar and salt are dissolved.

Reduce heat to low and cover. Continue cooking rice until it’s al dente and all the water has evaporated (about 20 minutes).

Once rice is ready, remove from stove top and place in a bowl. Pour in rice vinegar mix and stir in carefully into rice. Stirring consistently until rice has cooled down. Set aside.

For the poke bowl:

Begin by marinating tuna. Combine tuna, soy sauce, sesame oil, rice vinegar, grated ginger and sesame seed in a bowl and stir. Cover and refrigerate while prepping the rest of the ingredients.

For soft boiled quail eggs, bring a pot of water to a boil. Lower eggs with a slotted spoon and set a timer for 2 minutes and 20 seconds. When done, remove eggs from water with a slotted spoon and place in a bowl with ice water. Peel and reserve for later.

To plate poke bowl, divide rice between 4 bowls. Spoon tuna in the centre of the bowl and surround with cherry tomatoes, edamame, avocado, carrots, seaweed radishes and quail eggs. Garnish with green onions and enjoy!