I can say without a doubt that just a few years ago I would not be talking about let alone making and eating raw fish. This is my first time making a poke bowl and it was SO good. I am looking forward to making it again. So are my husband and daughter; we all really enjoyed dinner the other night.
I fried up the wontons in a little oil after cutting them into triangles. We chose mango, avocado, pickled ginger and I didn’t have scallions so I added chives. I think it could be even better with scallions.
Tuna Poke is a Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and a few other flavorings. We had ours over sushi rice with some yummy toppings. I will share with you how I made mine and you pick and choose how you make yours.
I hope you all enjoy the last weekend of summer – not technically just seems that way!
Tuna Poke Bowls
- ¼ cup + 2 Tbs soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon sriracha or Sambal Oelek
- 2 teaspoons ginger freshly grated or tubed
- 3 scallions, white and green parts thinly sliced - or chives
- 1 pound sushi-grade ahi tuna diced into ¼ or ½ inch pieces
- 2 cups sushi rice cooked according to package instructions
toppings - optional choose which ones you like
- sliced avocado
- sliced cucumber
- pickled ginger
- diced mango
- toasted sesame seeds
- wonton crisps
- in a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, hot sauce, ginger and scallions. Add the tuna and toss. Let it sit in the fridge for a minimum of 15 minutes up to an hour.
- to serve, scoop some rice into a medium bowl, top with the tuna poke and whichever toppings you chose. There will be a little extra sauce if you wish to drizzle over the top of everything.