Ahi Tuna Poke
Ahi tuna poke bowls are a staple in the Pacific region, especially in Hawaii. I was actually in Hawaii competing in the knowledge bowl for culinary school when I first tried it. It’s really good! Much like a lot of recipes, there are similarities and differences in many of them. I like this tuna poke bowl recipe because it’s super easy and perfect for a quick, healthy dinner after a long day. The sushi rice cooks fast and is seasoned with some rice wine vinegar and sugar. Then the tuna is quickly mixed with some soy sauce, rice wine vinegar, cilantro, sriracha, sesame seeds, scallions and an avocado. Basically you let the ingredients shine!
Cooking Tip: Make sure you purchase sushi grade ahi tuna for this recipe. It’s key!
Ahi Tuna Poke Bowl
- 1 cup of sushi rice
- 1 teaspoon sugar
- 1 - 2 tablespoons rice wine vinegar
- 1/2 pound of sushi grade ahi tuna
- 1 avocado
- 1 tablespoon sesame seeds
- 1 -2 tablespoons soy sauce and rice wine vinegar
- 1 teaspoon of sriracha sauce
- couple tablespoons chopped cilantro
- 2 scallions, sliced
- Get the sushi rice on the stove top. It should take about 20 minutes.
- While the rice is cooking, make the salad. Cut the tuna in about 1/2 inch chunks/bite size pieces. Do the same with the avocado. Combine the two with all of the seasonings. Taste and adjust to your liking.
- Once the rice is cooked, add in some sugar and rice wine vinegar. Mix well.
- Serve the tuna salad over the rice.
High Fiber, Sugar Conscious, Pescatarian, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, Kosher