A few short years ago I wouldn’t even try this, now I crave it. Whenever we go to Surf Restaurant in Nashua, NH or even their Portsmouth, NH location; I also think they opened one up in MA somewhere, but not sure where. I always get the Tuna Poke with out the wakame salad, I don’t really enjoy the seaweed part of their dish, it gets stuck in my teeth lol;  but the rest is devine.

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.

Surf serves theirs with Shrimp Chips, which I have never made but I am interested in checking them out a little more closely. Just talking about these and seeing the photos, I think we will be making a trip to Nashua some time this week. Who knows maybe even today.

I shared this recipe several years ago and have made it numerous times over the years. I am going to have to locate a local source for sushi grade tuna so I can make it again. I actually like making it as an appetizer when we have people over. I have even brought it to friends homes when asked to bring an app. But need to make sure no one there dislikes raw tuna.

Tuna Poke Bowl

comes together quickly, tastes amazing and a great way to ease someone into sushi. In my humble opinion

Print Recipe Pin Recipe

Course Appetizer, dinner, lunch

Ingredients

  

• ¼ cup plus 2 Tbs soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon Sriracha or Samal Oelek
• 2 teaspoons ginger freshly grated or tube
• 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

Topping Options

• sliced avocado
• sliced cucumber
• edamame
• pickled ginger
• diced mango
• toasted sesame seeds
• wonton crisps

Instructions

 

• 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

Keyword Poke Bowl, Sushi Grade Tuna, Tuna Poke