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. 

poke bowl.jpg

 

serves 2

INGREDIENTS:

  • 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

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!

DIRECTIONS:

  1. Mix the first 7 ingredients in a shallow bowl, tossing to cover tuna. Serve immediately or refrigerate up to two hours. 
  2. Prepare your bowl and top with tuna.  
Raye SpittleComment