For the rice
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup finely chopped onions
- 1 teaspoon minced garlic
- 1 cup uncooked long-grain jasmine rice
- 2 teaspoons ground turmeric
- 1 3/4 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the poke bowl
- 1/2 pound sushi grade ahi tuna (see Notes)
- Store bought seaweed salad
- 2 scallions
- 1 large avocado or 2 small avocados
- 1–2 tablespoons flying fish roe (tobiko)
- 3–5 tablespoons bottled ponzu sauce (See Notes)
- In a medium saucepan with a tight-fitting lid, heat the butter and the olive oil over medium heat until the butter is melted. Add onions and garlic and cook until the onions begin to soften, stirring occasionally. Add rice and turmeric; stir until the rice is evenly coated with the turmeric.
- Stir in chicken broth, bay leaf, thyme, salt and pepper. Bring mixture to a boil, then reduce heat until mixture is at a low simmer. Cook until rice is al dente and the broth is absorbed, about 15 minutes. Stir the rice occasionally to prevent it from sticking. Uncover rice and let sit for 5 minutes to let the remaining liquid absorb into the rice. Fluff the rice with a fork. Discard bay leaf. Let the rice cool while preparing the remaining ingredients.
For the poke bowl
- Cut the tuna into 1/2-inch cubes. Set aside.
- Thinly slice the scallions at a slight angle. Set aside.
- Peel, seed, and cut and the avocados into small chunks.
- Divide the rice among 2-3 bowls. Top with the desired amount of tuna, seaweed salad, scallions, avocados, and fish roe. Drizzle with ponzu sauce.
If you can’t find high quality fresh tuna at the fish counter that you feel good about eating raw, buy tuna sashimi at the sushi counter in your grocery store.
Ponzu sauce is a citrus-based sauce often used in Japanese cooking. You can find it at most grocery stores on the same aisle where the soy sauce is found.
Recipe for rice adapted from the NY Times.