This past year I have missed restaurant food. There’s certain dishes, that for some reason intimidate me to attempt at home. A poke bowl is one of those dishes, which is crazy, because now that I’ve made it, it’s so, so easy! The key is making sure that your get good quality, sushi-grade tuna. I was able to order mine from spud.ca. My inspiration for this dish came from fraicheliving.com I just tweaked a few things to make it more to my liking.
Also, just a side-note. I was recently sent a new set of knives from Kilne and they’re fantastic. So sharp, a great weight and a really awesome price. I’d totally recommend them if you’re in the market!
Ingredients
Tuna Marinade
- 0.5 lb sushi grade tuna, diced into bite-sized cubes
- 2 tbsp soy sauce
- 0.5 tsp rice vinegar
- 1/4 tsp sesame oil
- 1 tsp Siracha
- 1/2 tsp sesame seeds
- 1/4 tsp grated ginger
For the Poke Bowl
- 1.5 cups cooked jasmine rice
- Half mango, diced
- 1 avocado, diced
- 1/2 cup edamame, shelled
- 1/4 cup radishes, thinly sliced
- 1 tablespoon sesame seeds (garnish)
For the Spicy Mayo
- 2 tbsp sriracha
- 1/4 cup mayo
Instructions
- Whisk together soy sauce, rice vinegar, sesame oil, siracha, grated ginger and sesame seeds in a mixing bowl. Add in the cubed fish. Gently stir to combine, and marinate in the fridge for 10-15 minutes.
- Prepare your Poke Bowl base with rice, mango, edamame, radishes and avocado. Top with marinated tuna. Garnish with additional sesame seeds and serve with sriracha mayo.
