(Mini) Ahi Tuna Poke Bowls

2018-01-09T22:06:50+00:00December 10th, 2017|Recipes|0 Comments

Author: Julie Andrews, RDN

Source: http://www.seafoodnutrition.org/mini-ahi-tuna-poke-bowls.html

(Mini) Ahi Tuna Poke Bowls

Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 10-12
Author Julie Andrews, RDN

Ingredients

INGREDIENTS

Tuna & Marinade:

  • 2 Tbsp. low sodium soy sauce
  • 2 Tbsp. brown sugar
  • 1 Tbsp. rice wine vinegar
  • ½ Tbsp. sesame oil
  • Splash fish sauce
  • 1- inch piece fresh ginger grated
  • 3 cloves garlic grated
  • 1 lb. fresh ahi tuna high quality, cubed

Poke Bowls:

  • 2 cups chopped veggies shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage
  • 1-2 Tbsp. rice wine vinegar
  • 2 cups cooked sushi or Jasmine rice
  • ½-1 cup diced mango
  • 1-2 ripe avocados sliced
  • 3 green onions sliced
  • 2-3 Tbsp. toasted sesame seeds
  • Spicy mayo ¼ cup mayo + 1-2 Tbsp. Sriracha, for serving

Instructions

Directions:

  1. In a medium glass bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined.
  2. Add cubes of fresh Ahi tuna and stir to combine.
  3. Cover bowl and refrigerate at least one hour.
  4. In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine.
  5. Cover bowl and refrigerate at least one hour.
  6. (This is an optional step but adds a ton of flavor.)

To Assemble Bowls:

  1. Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls.
  2. Sprinkle with green onions and sesame seeds.
  3. Serve with spicy mayo, if desired.?

Recipe Notes

Note: To make these appetizer size, use small ramekins to build 10-12 mini poke bowls.

Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 10-12

INGREDIENTS

Tuna & Marinade:

  • 2 Tbsp. low sodium soy sauce
  • 2 Tbsp. brown sugar
  • 1 Tbsp. rice wine vinegar
  • ½ Tbsp. sesame oil
  • Splash fish sauce
  • 1-inch piece fresh ginger, grated
  • 3 cloves garlic, grated
  • 1 lb. fresh ahi tuna (high quality), cubed

Poke Bowls:

  • 2 cups chopped veggies (shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage)
  • 1-2 Tbsp. rice wine vinegar
  • 2 cups cooked sushi or Jasmine rice
  • ½-1 cup diced mango
  • 1-2 ripe avocados, sliced
  • 3 green onions, sliced
  • 2-3 Tbsp. toasted sesame seeds
  • Spicy mayo (¼ cup mayo + 1-2 Tbsp. Sriracha), for serving

Directions:

  • ?In a medium glass bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined.
  • Add cubes of fresh Ahi tuna and stir to combine.
  • Cover bowl and refrigerate at least one hour.
  • In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine.
  • Cover bowl and refrigerate at least one hour.
  • (This is an optional step but adds a ton of flavor.)

To Assemble Bowls:

  • Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls.
  • Sprinkle with green onions and sesame seeds.
  • Serve with spicy mayo, if desired.?

Note: To make these appetizer size, use small ramekins to build 10-12 mini poke bowls.