Tuna Poke Bowl
You can add what you want, but this is what I like.
This recipe makes 2 bowls.
You’ll Need:
2 - 4 ounce shashimi grade tuna steaks
1/4 cup soy sauce
1/4 cup mirin
1 teaspoon sesame oil
1 teaspoon rice vinegar
2 tablespoons honey
1 teaspoon fresh garlic, grated
1 teaspoon fresh ginger, grated
1/8 teaspoon chili oil
1 1/2 cups jasmine rice, cooked
1 mango, diced
1 avocado, sliced
1 cucumber, thinly sliced
1 red bell pepper, diced
1 serrano pepper, sliced
1/4 red onion, thinly sliced
2 heaping tablespoons matchstick carrots
2 lime wedges
Cilantro, sesame seeds, green onions, and sriracha mayonnaise for garnish
Place:
Tuna steaks in the freezer for about 15-20 minutes until stiff
Meanwhile:
Mix up the marinade. In a bowl, combine: soy sauce, mirin, sesame oil, rice vinegar, honey, garlic, ginger, and chili oil
Dice:
Tuna into bite size pieces and place in the marinade
Cover:
And refrigerate for about 1 hour
Drain:
Excess marinade from tuna
Assemble:
Your poke bowls. Evenly divide rice, tuna, mango, cucumber, bell pepper, serrano pepper, onion, carrot, and avocado evenly between two bowls
Garnish:
With cilantro leaves, sesame seeds, sliced green onions and drops of sriracha mayonnaise