Poke Bowl

🥘 Ingredients

• sushi rice 1 ½ cups
• water 1 ¾ cups
• rice vinegar 3 Tbs
• granulated sugar 1 Tbs
• kosher salt 1 tsp
• sushi-grade tuna 1 lb
• soy sauce 3 Tbs
• toasted sesame oil 2 tsp
• scallions 2
• cucumber 1
• rice vinegar 1 Tbs
• kosher salt ¼ tsp
• avocado 1
• nori 1 sheet
• toasted sesame seeds 2 tsp

1. 1

   Sushi rice is seasoned while it is hot and fanned while it cools.
2. 2

   Steam sushi rice with water in a covered saucepan 15 min , then 10 min off the heat.
3. 3

   Fold rice vinegar , granulated sugar and kosher salt through @&( timer with a cutting motion, fanning as you go, until it cools to body temperature and shines.
4. 4

   Toss sushi-grade tuna with soy sauce , toasted sesame oil and scallions , then 20 min .
5. 5

   Toss cucumber with rice vinegar and kosher salt , leave it to 15 min , then squeeze it dry.
6. 6

   Spread @&( timer across four bowls, spoon @&( timer over one side and @&( timer over the other, and finish with avocado , nori and toasted sesame seeds .