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Ahi Tuna Poke Bowl
Created by: Howcan Team
Ingredients
- 1 lb sushi-grade ahi tuna, cubed
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha sauce
- 1 tsp ginger, grated
- 1/2 tsp garlic, minced
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1/2 cup edamame, shelled
- 1/2 cup cucumber, diced
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
- 1/4 cup seaweed salad (optional)
- 1/4 cup pickled ginger (optional)
- 1/4 cup tobiko (flying fish roe) (optional)
Instructions
- In a medium bowl, combine 1/4 cup soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp sriracha sauce, 1 tsp grated ginger, and 1/2 tsp minced garlic to make the marinade.
- Add the cubed ahi tuna to the marinade and gently toss to coat. Let it marinate in the refrigerator for 10 minutes.
- Divide the cooked sushi rice between two serving bowls.
- Top the rice with the marinated ahi tuna, sliced avocado, edamame, diced cucumber, and sliced green onions.
- Sprinkle with sesame seeds and add optional toppings such as seaweed salad, pickled ginger, and tobiko if desired.
- Serve immediately and enjoy the fresh and flavorful ahi tuna poke bowl!
The poke bowl originated in Hawaii as a simple dish of cubed raw fish, typically tuna, marinated in soy sauce and sesame oil. Over time, it has evolved into a popular and customizable dish, featuring a variety of fresh ingredients such as rice, seaweed, avocado, and vegetables. Chefs like Sam Choy and Roy Yamaguchi have played a significant role in popularizing poke outside of Hawaii. Today, the best poke bowls can be found in Hawaii, where the fish is incredibly fresh. The key to a great poke bowl lies in the quality of the fish and the balance of flavors in the marinade. Some alternative methods for making poke bowls include using different types of fish or adding unique toppings to create a personalized twist on this traditional dish.
20 min
2
400 calories
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