Tuna Poke Bowls
a great introduction to raw fish, comes together quickly and has wonderful flavor
Ingredients
- 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
- 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.