Mexican Poke Bowl
A fusion dish that combines the freshness of sushi with vibrant Mexican ingredients, packed with nutrition and flavor.
Ingredients
Base Ingredients
- 1 cup sushi rice Can substitute with quinoa or brown rice.
- 2 cups water
Protein and Toppings
- 1 cup diced raw tuna Alternatives include salmon or cooked shrimp.
- 1 avocado sliced
- 1 cup black beans Rinsed.
- 1/2 cup corn
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt to taste salt
- 1 jalapeño sliced (optional) Add for heat if desired.
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice with 2 cups of water. Bring it to a boil, reduce the heat to low, cover the pot, and cook for about 20 minutes.
- Once cooked, fluff the rice gently with a fork and let it cool to room temperature.
Tuna Preparation
- In a bowl, mix the diced raw tuna with lime juice, chili powder, and a pinch of salt. Allow to marinate for a few minutes.
Assembly
- In serving bowls, start layering the cooled sushi rice as the base.
- Add layers of black beans, corn, diced tomatoes, and sliced avocado.
- Top with the seasoned tuna and sprinkle with chopped cilantro.
- Add optional sliced jalapeños for extra heat if desired.
Notes
Store leftovers separately in sealed containers in the fridge for up to three days. Rice can be reheated using a microwave and a damp paper towel to retain moisture.