Tuna Poke Bowls
Tuna Poke Bowls consist of succulent marinated Ahi Tuna, with Avocado, Cucumbers, Edemame, Seaweed and Spring Onions on a bed of Sushi Rice. A simple, fun, healthy and delicious dinner; I’m so glad Sammy requested it.
Your journey for Tuna Poke begins at a good quality seafood shop or speciality market. Its important to buy Sushi Grade Tuna here, meant for raw consumption. In DC, I found this at Black Salt Market on Macarthur Boulevard. Its expensive, but you get what you pay for. The Tuna, once cut into small bite size pieces is marinated in a delicious soy and sesame based sauce with fresh ginger for bite and sesame seeds and spring onion for flavor and crunch. Ideally your Tuna is marinated for a few hours in the fridge and served on a bed of sticky Sushi Rice and the perfect accompaniments for that wow factor family dinner thats nourishing, healthy and fun.
Organic Ingredients, serves 4
Tuna
1 Lb Sushi Grade Ahi Tuna, diced into 1/2 inch cubes
1/4 Cup Tamari Soy Sauce
2 Tbsp. Toasted Sesame Oil
1 Tbsp. Japanese Rice Vinegar
1 Tbsp. Minced Ginger
1 Tbsp. Toasted Sesame Seeds
4 Spring Onions, white and light green parts only - finely diced into as thin as you can rounds cut at a diagonal angle
Toppings
1 Cup Edamame, shelled. I buy these frozen and heat per package instructions
2 Avocados, cut in half lengthwise, then into thin, long slices
2 Sheets Nori Seaweed, thinly sliced and cut into bite size strands - I do this with kitchen scissors
4 Tsp. Togarashi Seasoning
3 Spring Onions, chop off the top 2 inches - finely diced into as thin as you can rounds cut at a diagonal angle
Cucumber Salad
2 Persian Cucumbers, thinly sliced into rounds
1 Tbsp. Toasted Sesame Oil
1 Tbsp. Japanese Rice Vinegar
1/2 Tsp. Celtic Sea Salt
Sushi Rice
2 Cups Sushi Rice
3 Cups Water
1 Tbsp. Japanese Rice Vinegar
1 Tsp. Celtic Sea Salt
1 Tsp. Brown Sugar
Pink Sauce
1/2 Cup Avocado Oil Mayonaise
1 Tbsp. Siracha
Method
Mix Tuna Ingredients in a glass bowl or glass Tupperware, seal/cover and refrigerate for at least one hour and up to 6 hours.
Prepare Sushi Rice as follows. Soak Rice for 30 minutes in room temperature Water with a pinch of Salt. Drain and wash soaked Rice. In a medium sized stainless steel pot, add Rice, Water, Vinegar, Salt & Sugar in the amounts listed above and bring to a boil. Once boiling, stir gently then cover and simmer on low heat for 20 minutes. Remove from heat and leave covered for 10 minutes longer. Uncover Rice and gently stir the Rice releasing the steam and allowing to cool. Leave to cool to room temp. before assembling your bowls.
Mix Mayo and Siracha to prepare your Pink Sauce.
Mix Cucumber Salad Ingredients to prepare Cucumber Salad.
To assemble Poke Bowls, divide Rice between 4 bowls. Spread a tablespoon of Pink Sauce on top of Rice. Top Pink Sauce with marinated Tuna. Add Edemame, Avocado, Spring Onions, Cucumber Salad and Nori. Season with Togarashi and enjoy!
Notes:
Togarashi has a bit of a kick to it, only add for those who want a little heat. It’s very mild though
If your family is very sensitive to heat, maybe try adding 1 Tsp. of Siracha instead of 1 Tbsp
Consult with your pediatrician as to when it’s safe to introduce raw fish to young kids; its different all around the world. I introduced raw sushi to my kids around the age of 8, and I’m aways careful about the quality of the fish
Consume Tuna in moderation due to its high level of mercury
Beautiful piece of sushi grade Ahi Tuna
Tuna mixed with Marinade Ingredients
Marinated Tuna ready to be assembled into Poke Bowls
Cooking Sushi Rice
I love the sticky consistency of this Rice and the flavor from the Vinegar, Salt and Sugar
Poke Bowl assembled with room temp. Sushi Rice, marinated Tuna, Pink Sauce, Edemame, Avocado, Spring Onion, Cucumber Salad, Nori Seaweed and Togarashi Seasoning
Yum!