4.5
(26)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Make the rice on the stovetop or in an Instant Pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)
Step 2
Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.
Step 3
Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it’s all done.)
Step 4
Thinly slice the red cabbage. Place it in a small bowl and add a few shakes of rice vinegar and a few pinches salt. Thinly slice the cucumber and radishes, and salt them with a few pinches of salt.
Step 5
Place the rice in the bowl and top with the poke and vegetables. Garnish with sesame seeds and greens.
Your folders
therecipecritic.com
5.0
(3)
40 minutes
Your folders
cookedandloved.com
5.0
(5)
12 minutes
Your folders
cookedandloved.com
5.0
(5)
12 minutes
Your folders
therecipecritic.com
Your folders
hangryhanna.com
5 minutes
Your folders
bbcgoodfood.com
25 minutes
Your folders
themodernproper.com
18 minutes
Your folders
arla.dk
4.0
(9)
Your folders
justonecookbook.com
4.3
(46)
Your folders
fooby.ch
Your folders
justonecookbook.com
Your folders
ricardocuisine.com
5.0
(46)
15 minutes
Your folders
tastesbetterfromscratch.com
Your folders
therecipecritic.com
Your folders
cooking.nytimes.com
5.0
(757)
1 hours, 30 minutes
Your folders
taste.com.au
10 minutes
Your folders
wonkywonderful.com
4.7
(9)
Your folders
kathrynskitchenblog.com
4.1
(36)
20 minutes
Your folders
lilvienna.com