Tuna Poke Bowls
Have you ever tried to make sushi? We have and it wasn’t pretty. Good grief, it requires a lot of talent. Poke bowls are a favorite meal for us because it’s like eating sushi without the hassle of trying to get the rice just right and rolling it all up so that it looks pretty.
We also love poke bowls because they’re all about options and so are we. You can add what you like, leave out what you don’t, and then – violà! You have a poke bowl for everyone’s unique taste. We are partial to ahi tuna in our poke bowls but you could also use cooked shrimp, raw or cooked salmon (or any other sushi-grade fish), or tofu. The toppings and dressing choices are endless!
We’ve narrowed it down to our favorites here: fresh sushi-grade ahi tuna from our local Japanese market, sweet and juicy mandarin oranges, avocados, and our ginger-honey dressing. Make sure you purchase your fish the day you are going to use it. And…Trader Joe’s sells jasmine and brown rice in their freezer section that can be cooked in the microwave oven.
Goodbye stove…hello tasty, healthy meal!
Tuna Poke Bowls
Bowl Ingredients
- 1 lb fresh, raw sushi-grade Ahi tuna, cut into ½ inch pieces
- 2 medium firm/ripe avocados, diced
- 1 cup edamame beans
- 2 large mandarin oranges, cut into bite sized pieces*
- 2 cups cooked brown or white rice
Dressing
- 2 Tbsp low-sodium soy sauce
- ¼ cup toasted sesame oil
- ¼ cup canola oil
- 2 Tbsp rice vinegar
- 2 Tbsp honey
- 1 Tbsp freshly grated ginger
- 1 tsp crushed garlic
- ½ tsp dry mustard
Optional Toppings
- 2 Tbsp black sesame seeds
- 1 cup crispy won ton sticks (we use these)
- 2 green onions thinly sliced, white and green parts
- ¼ cup cilantro leaves
- Tobiko
- Seaweed, cut into thin strips
- Pickled ginger
- Chopped macadamia nuts
* When mandarins aren’t in season, we use 2 ripe mangos.
Place the dressing ingredients in a 2- cup container with a tight fitting lid. Shake vigorously until all ingredients are combined.
Place tuna in a medium sized bowl. Add the dressing and stir to coat. Gently stir in the orange (or mango), edamame, and avocado.
In each of four serving bowls, place ½ cup of rice. Top with ¼ of the tuna mixture and any of the optional toppings you wish.
Enjoy immediately. We don’t recommend saving any leftovers.
Serves 4.