Clay came home with coolers full of BEAUTIFUL yellowfin tuna from his last spearfishing trip and these poke bowls were one of my favorite recipe creations with the fish (stay tuned for ahi tuna nachos later this week). The key to a great poke bowl is to start with really fresh ingredients and then to just get creative – have fun with them by mixing sweet and spicy ingredients! See below for step by step directions on how to create an absolutely delicious poke bowl.
First step – prepare the tuna
Mix together soy sauce, sesame oil, rice vinegar, minced ginger, white sesame seeds and red pepper flakes. Cut tuna into bite-sized pieces. Toss tuna well in the soy sauce marinade and let sit in the refrigerator for about 30 minutes.
Prepare all the other ingredients for your bowls while the tuna is marinating. I always like to include brown rice, avocado and cucumbers, but then get creative with anything else I may have on hand (mango, edamame, thinly sliced jalapeño, microgreens, chopped green onion, etc.).
I like to create a simple ponzu sauce to drizzle over each bowl by combining equal parts soy sauce and lime juice with minced ginger and minced jalapeño.
Here is a pic of Clay and his tuna
Tuna Poke Bowls
- Yield: 2 servings
Ingredients
For the tuna
- 12 ounces sushi grade tuna, cut into bite-sized pieces
- 4 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ½ tablespoon white sesame seeds
- ½ tablespoon ginger, minced
- ¼ tablespoon red pepper flakes
For the bowls
- 1 cup brown rice, cooked
- 1 avocado, diced
- 1 cup cucumber, sliced
- 1 jalapeno, thinly sliced
- 1 cup microgreens
- 1 small mango, diced
- 1 small bunch of green onions, thinly sliced
- 1 cup edamame (I buy frozen edamame and boil it for about 2 – 3 minutes before adding to bowls)
For the ponzu sauce
- ¼ cup low- sodium soy sauce or coconut aminos
- ¼ cup lime juice
- 1 tablespoon fresh ginger, minced
- 1 tablespoon jalapeno, minced
Instructions
For the tuna
- Whisk together the soy sauce, sesame oil, rice vinegar, minced ginger, sesame seeds and red pepper flakes and set aside
- Cut tuna into bite-sized pieces
- Pour the soy sauce marinade over the tuna and toss, ensuring all tuna pieces are coated in marinade
- Let sit in refrigerator for about 30 minutes
For the ponzu sauce
- In a small bowl, whisk together all ingredients
To assemble poke bowls
- Divide tuna, rice, avocado, cucumber and any other ingredients you are adding between 2 bowls
- Drizzle ponzu sauce over each bowl
