When it comes to poke, you really cannot go wrong. I love the freshness of all of the ingredients including the Ahi tuna, to all of your favorite veggie choices! The best part about poke is you can customize it to however you want!
For my bowl, I chose to add both veggies and fruit. I found that the sweetness of the mango really complimented the soy marinated tuna. When I went to the store, I went straight to the seafood counter for a fresh Ahi tuna filet. The most important thing when consuming raw fish is making sure it is sushi grade. Find a local seafood market near you or talk to your over the counter seafood expert for their best recommendations!
When you marinate your fish, I used Tamari which is a gluten free version of soy sauce. Both taste the exact same. I used Tamari, sesame oil, rice vinegar, green onion, and sesame seeds. I had this marinating while I chopped my fresh ingredients.
You cannot go wrong what you put in your bowl! I used mango, cucumber, radish, avocado, and cilantro. I garnished with cilantro, a sriracha mayo, seaweed, and sesame seeds.
Fresh Ahi Tuna Poke Bowl
Ingredients
- 1 Ahi Tuna FIlet Diced
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 3/4 tbsp Sesame Oil
- Green Onion
- Sesame Seeds
- 1 Cup Rice
- 1/2 Cucumber
- 2 Radish
- 1/2 Mango
- Cilantro
- 1 Avocado
Sriracha Mayo
- 2 tbsp Mayo Kewpie brand is best
- 1 tbsp Sriracha
- 1 tsp Lime juice
Instructions
- First, dice your ahi tuna. Then add the tuna, soy, sesame oil, rice vinegar, green onion, and sesame seeds into a bowl and gently stir. Let this marinate for at least 10 minutes or while you chop veggies.
- Next, take your cooked rice and plate. This will be the base of your dish.
- Chop your fruit and veggies. There is really no going wrong here!
- To make your sauce, mix mayo, sriracha, and lime. Drizzle on your bowl. You may garnish with a little seaweed as well. Enjoy!
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