Ahi Tuna Poke Bowl

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 1.5 hours

Ingrédients

1½ cups short-grain brown rice or white rice

Ahi tuna

500g sushi-grade ahi tuna

2 Tbsp low-sodium soy sauce

¼ tsp salt

1 tsp toasted sesame oil

1 Tbsp rice wine (mirin) vinegar

1 tsp grated ginger

1 clove garlic, minced

Chili paste, to taste

½ green onions, white and green parts, thinly sliced

Add-ins

3 carrots, grated

1 bunch (about 8) medium radish, thinly sliced

2 large, ripe avocados

1 bunch cilantro, chopped

Sesame seeds

Instructions

With a sharp knife, cut the ahi into 1-inch cubes.

In a large bowl, whisk together the soy sauce, sesame oil, minced ginger, grated garlic, vinegar, and chili paste, to taste.

Add the ahi and green onions and stir gently to combine. This much can be done up to 1 hour in advance. Keep chilled.

Just before serving, pit and dice the avocado into small cubes.

Arrange your poke bowl with a generous scoop of rice, ahi tuna, avocado, grated carrot and sliced radish. Sprinkle sesame seeds on top. Serve with cilantro and more soy sauce on the side.

Notes

Needs more acid