Tuna Poke Bowl
Tuna Poke Bowl
INGREDIENTS
Soy sauce ¼ cup
Sesame oil 1 tablespoon
Honey 2 tablespoons
Sambal Oelek 1 tablespoon
Ginger 2 teaspoons
Green onions 3
Sushi rice 2 cups
Unseasoned rice vinegar 1/4 cup
Sugar or Honey 4 teaspoons
Sea salt 1 teaspoon
Toppings
Sliced avocado
Sliced cucumber
Edamame
Diced mango
Sesame seeds
LET'S GET COOKING!
Thaw tuna overnight in the fridge.
In a bowl, whisk together the soy sauce, sesame oil, honey, sambal oelek, ginger, and green onions. Add the defrosted tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.
Prepare all your toppings and build bowl with the sushi rice.
Make Sushi Rice
Rinse the rice until the water runs clear.
Cook rice as per packaging instructions.
While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat to a simmer. Remove from heat and whisk until the sugar has dissolved.
Once the rice is cooked, transfer the rice o a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice until the vinegar is mixed in.