Spicy Tuna Poke Bowl
Author: Brenna Masi @ Healthy Steps
Serves 2
Ingredients
Sushi Rice:
1 cup cooked brown rice
1 Tablespoon rice wine vinegar
Marinated Ahi:
2 Tablespoons soy sauce
1 teaspoon rice wine vinegar
¾ teaspoon toasted sesame oil
1 teaspoon toasted black sesame seeds
2 green onions, thinly sliced
¼ teaspoon red pepper flakes
8 oz. sushi-grade Ahi tuna, cubed (Salmon is a good substitute)
Poke Bowl Fixings:
2 green onions, thinly sliced
½ avocado, thinly sliced
½ cup edamame, shelled
1 carrot, cut into matchsticks
2 Persian cucumbers, cut into matchsticks
seaweed (dry or fresh)
pickled ginger
wasabi
Directions
- Sushi Rice:
Cook 1 cup of brown rice according to the package’s directions. Once cooked and still hot, mix in 1 Tablespoon of rice wine vinegar and set aside.
- Marinated Ahi:
In a small bowl, combine soy sauce, 2 Tablespoons of rice wine vinegar, sesame oil, sesame seeds, green onions and red pepper flakes. Cut the ahi tuna into ¼” cubes with a sharp knife. Gently stir the ahi into the marinade. Chill in the fridge for 5 minutes.
- Poke Bowl:
Thinly slice the green onions, avocado, carrot and cucumbers. Assemble the poke bow placing a ½ cup of rice per serving in the bottom of the bowl, top with the poke fixings and enjoy!