HawaiianMainEasy

Black Rice Poke Bowl

Name: Black Rice Poke Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1.5 cups Agriko black rice; 3 cups water; 1.5 lbs sushi-grade ahi tuna, cubed; 1/4 cup soy sauce; 2 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp sriracha; 1 avocado, sliced; 1 cup edamame, shelled; 2 tbsp sesame seeds and green onions for garnish

Prep 20 mins

Cook 25 mins

Total 45 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
3 cups water
1.5 lbs sushi-grade ahi tuna, cubed
1/4 cup soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sriracha
1 avocado, sliced
1 cup edamame, shelled
2 tbsp sesame seeds and green onions for garnish

Instructions

Rinse Agriko black rice under cold running water until the water runs clear, removing excess starch.
In a rice cooker or pot, combine rinsed black rice with 3 cups of water. Cook according to package instructions (typically 25-30 minutes) until grains are tender and water is absorbed. Let cool slightly.
While rice cooks, prepare the poke marinade by whisking together soy sauce, sesame oil, rice vinegar, and sriracha in a bowl.
Add cubed sushi-grade ahi tuna to the marinade and gently toss to coat. Refrigerate for at least 10 minutes while rice finishes cooking.
Divide the cooled Agriko black rice among four bowls, creating an even base for each poke bowl.
Top each bowl with marinated ahi, fresh avocado slices, edamame, and garnish generously with sesame seeds and sliced green onions.

Chef's Tip

For best results, cook Agriko black rice the day before and refrigerate it overnight—chilled black rice holds its nutty flavor beautifully and creates the ideal textural contrast with fresh, tender poke.