Tuna and Krab Poke Bowls

Servings: 4

4 from 1 vote

Thoroughly wash 1 ½ cups sushi rice in a wire mesh strainer until water running through it becomes clear (it will start off looking very milky).
Add washed rice to 2 cups of water in a small pot over medium-high heat.
Bring rice and water to a simmer, reduce heat, cover, and continue to simmer for 20 minutes.
After 20 minutes, remove the pot from heat, uncover, and empty the cooked rice into a large bowl.
Pour ¼ cup seasoned rice vinegar over the rice. Using a wooden spoon, stir just enough to incorporate the vinegar throughout and lightly fluff the rice.
Set aside to cool

Add soy sauce, mirin, rice vinegar, and brown sugar into a container with an air tight lid (I use a mason jar).
Seal the container and shake vigorously until combined. Alternatively, you can do this using a bowl and whisk.

Using a sharp knife, cleanly and carefully dice tuna into roughly ½ inch cubes. Take your time and make long cuts in one direction - don't saw at it.
Combine diced tuna, 3 tbsp of the poke sauce, and green onions into a bowl and gently mix until tuna is coated.
Hand separate (if using flake style) or dice (if using leg style) imitation crab meat.
Combine imitation crab meat, mayonnaise, and sriracha into a bowl and mix until imitation crab is coated. Taste the mixture and add salt or sriracha to your liking.
Into a bowl, add roughly 1 cup of the cooked sushi rice.
Top rice with cucumbers, carrots, edamame, avocado, kale, tuna, and imitation crab in amounts based on your own preferences.
Add some of the poke sauce, garnish with sesame seeds, and optionally drizzle on some sriracha. Serve immediately and enjoy!