Ahi Tuna Poke Bowl

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If you’ve been following food trends, then you’ve probably seen this beloved Hawaiian favorite sweeping the nation by storm. Here in Philly, you can’t go a block without finding a restaurant, food truck, or pop-up that doesn’t serve up a modern twist on the traditional Poke bowl (pronounced POKE-AY). The moment I was introduced to Poke bowls, I was hooked. It’s everything I love about sushi all thrown into a bowl. 

The only downside is that it can be a bit pricey if you get it often from restaurants (like we used to do). But luckily it’s actually incredibly easy to make at home yourself and you can be as creative as you want with your toppings. You can add any vegetable, fruit, or protein that your heart desires. The combinations are endless! 

  The most important ingredient of course is the fish. Buying raw fish can be a nerve-wracking experience, especially if it’s your first time. Many stores advertise “sushi grade” fish but you still need to make sure the fish checks out. Since there are technically no official standard for “sushi grade” fish, the best method is to use common sense. I recommend starting with a visit to your local fishmonger since they will have a much better gauge of the freshness and source of the fish.

When choosing a piece, don’t be afraid to ask questions and be sure to feel the fish before deciding. Make sure the flesh is firm and the color is vibrant. Also, it should smell like the ocean and not have a strong fishy odor. Lastly, once you bring it home, use it ASAP.

For this recipe, we decided to use fresh ahi tuna dressed in a delicious sesame ginger marinade with fresh avocado, pickled daikon, picked cucumbers, picked ginger, edamame and some dried seaweed. This recipe combines some of our favorite ingredients but as I mentioned above, you can add your own twist depending on what you like.

Step 1: Prep all of your ingredients. Start the rice and let it come to room temperature. While the rice in cooking, make the marinade. In a blender or food processor, combine the soy sauce, rice vinegar, ginger, garlic, honey, sesame oil and olive oil and blend until smooth. Slice the tuna into 1/2 in. cubes and place in a large mixing bowl.

Step 2: Combine the marinade, tuna, avocado, scallions and sesame seeds and toss lightly until everything is evenly coated.

Step 3: Build your bowl! Start with a bed of rice and then pile on the toppings. Serve immediately and enjoy! 

Ahi Tuna Poke Bowl
Serves 2
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Poke Bowl
  1. 1 lb sushi grade Ahi Tuna
  2. 2 cups Calrose or "Sushi" rice
  3. 1 ripe avocado (optional)
  4. 1 tsp toasted sesame seeds
  5. 2-3 scallions, chopped
  6. Toppings of choice
Sesame Ginger Marinade
  1. 2 tbsp soy sauce
  2. 1/4 cup rice wine vinegar
  3. 1 tbsp ginger, grated
  4. 2 cloves of garlic
  5. 3 tbsp honey
  6. 1 tsp sesame oil
  7. 1/2 cup olive oil
Instructions
  1. Prep all of your ingredients. Start the rice and let it come to room temperature. While the rice in cooking, make the marinade. In a blender or food processor, combine the soy sauce, rice vinegar, ginger, garlic, honey, sesame oil and olive oil and blend until smooth. Slice the tuna into 1/2 in. cubes and place in a large mixing bowl.
  2. Combine the marinade, tuna, avocado, scallions and sesame seeds and toss lightly until everything is evenly coated.
  3. Build your bowl! Start with a bed of rice and then pile on the toppings. Serve immediately and enjoy!
Notes
  1. Topping Suggestions: Avocado, shredded carrots, pickled cucumber, pickled ginger, wasabi, togarashi, furikake, dried seaweed, seaweed salad, edamame, salad greens, pickled daikon.
  2. You can also sub fish fir firm tofu and marinate for at least 30 minutes before serving if you want a vegetarian protein.
The Su Chef http://thesuchef.com/
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