The Freshest Tuna Poke Bowl
Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, green onions served on a bed of steamed rice – who wouldn't want that??!! And, it’s pronounced “poke-ay” bowls, which rhymes with “okay” not “bloke”!
Servings: 6
Tuna Poke:
- 1 pound sushi grade tuna cut into ¾ inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sriracha or chili paste
- 1 teaspoon sesame oil
- 1 teaspoon honey
For the Bowl:
- 2 cups cooked sushi rice (you can sub in cooked brown rice if you like)
- 1 cups red cabbage finely sliced
- 2 large carrots julienned
- 2 avocados sliced
- 1 cup frozen edamame beans defrosted
- Sesame seeds for garnish
- Green onion for garnish
Spicy Sauce
- 1/2 cup plain greek yogurt (you can sub in mayonnaise)
- 1 tbsp sriracha sauce
In a medium-sized bowl combine soy sauce, vinegar, sriracha, sesame oil and honey. Add diced tuna, cover and refrigerate.
Assemble the bowl by adding a scoop of warm rice to the bottom of each bowl, a small handful of cabbage, some julienned carrots, a few edamame, half a sliced avocado and a scoop of the tuna. Drizzle the remaining sauce over each bowl. Mix together the yogurt and sriracha and set aside. Garnish bowls with sliced green onion, sesame seeds and asquirt of spicy crema