Homemade Poke Bowls
Tuna Sashimi was on sale at the Fresh Market when I went to pick up lunch the other day so I purchased on a whim (I got a pound for $10 total - that's a steal right??). I had full intentions of making my seared tuna with spicy mango because randomly, I happen to have all the ingredients on hand.
I got to thinking on the car ride home, I would really love to make a poke bowl. Because who doesn't love a good poke bowl?? The ingredients are essentially the same as the recipe above, so why not.
The only problem I ran into was cutting the tuna neatly was not as easy as I thought. I later looked up some tips and you should apparently put the tuna in the freezer for a few minutes before cutting to help make it easier.
- 1/2 lb of sushi grade ahi tuna, cut into bite size cubes
- 1/4 cup of coconut amino (or soy sauce)
- 1 tbs of apple cider vinegar (what I had on hand, you could use pretty much any vinegar)
- 1 tbs of toasted sesame seed oil
- 1/2 tbs of "everything but the bagel" seasoning or sesame seeds
- 1 tsp of thai chili paste (can sub for 1/2 teaspoon of red pepper flakes)
- 3 green onions, thinly sliced - white in the marinade, green in the bowl toppings
- 2 cups brown rice, cooked and cooled
- edamame, cooked to package directions and cooled
- 1/2 of a red pepper, sliced
- 1/2 cucumber, sliced,
- 1/2 large cucumber, sliced
- 1 radish, thinly sliced
- 1 mango, diced
- 1 avocado, sliced
- tops of green onions above
- optional ideas: spicy sriracha mayo (1/4 cup of mayo, 2 tbsp sriracha, 1/2 tsp sesame seed oil, few drops of fish sauce), jalapenos, cilantro, red onion, shredded carrots, pickled ginger, wasabi really whatever you want!
- Mix the first 7 ingredients in a shallow bowl, tossing to cover tuna. Serve immediately or refrigerate up to two hours.
- Prepare your bowl and top with tuna.