Ahi Tuna Poke Bowl
Simple, customizable recipe! Perfect for quick weeknight dinners or parties with friends. Prep your toppings and let everyone build their own while sipping on Pinot Noir Blanc.
Marinated Ahi Tuna with a variety of toppings. Swap out items with your favorites, perfect when you have leftovers or need to go through things in the fridge. Make this a low carb option with zucchini noodles to go with the season or a bed of mixed greens to have a salad.
Ahi Tuna Poke Bowl
Recipe Courtesy of Brenna
Serves 4
Prep Time: 20
Cook Time: 25
Total Time: 45
Ingredients
Marinade:
1/4 c. Soy Sauce
2 tsp. Rice Vinegar
2 tsp. Sesame Oil
1 tsp. Freshly Grated Ginger (or ginger paste)
Pinch of crushed red pepper flakes
2 Green Onions, thinly sliced
1 tsp. Sesame Seeds
1 lb. Sushi-grade Ahi Tuna, cut into bite-size pieces
Toppings for Serving:
Cooked Sushi Rice
Sliced Avocado
Sliced Cucumber
Edamame
Sliced Green Onion
Sesame Seeds
Directions
Step 1
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for 15 minutes to an hour.
Step 2
To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
*To the marinade, I tend to add a little bit of siracha and fresh lime juice
*To customize the bowls, you can change the base to things like udon noodles, zucchini noodles, or mixed greens for a salad. Add whatever toppings you like! I usually add a little crispy garlic, chili oil, and furikake seasoning to mine.
*Protein options – this recipe is really easy to swap other protein options in. Sushi grade salmon, cooked chicken, tofu, or more fresh veggies.
