Prep Time
10 min
Cook Time
30 min
Use the freshest ingredients possible for this poke bowl, filling it with an elegant mixture of avocado, crunchy cucumber and soft, luscious tuna, perfectly balanced to allow each ingredient to shine.
Yields 1 large bowl.
(Courtesy of Brian Redzikowski, The Grass Skirt)
ADVERTISEMENT
ingredients
Poke Bowl
3
ounce sushi grade tuna
½
avocado, cut into 6 pieces
8
cucumber slices
⅛
cup scallion, sliced
⅛
cup seaweed salad, or Wakame
Shoyu Sauce
¼
cup soy sauce
½
cup mirin
1
tbsp chili garlic
Gold Japanese Rice
1
cup rice, cooked - Chef recommends Tamaki Gold
ADVERTISEMENT
directions
Step 1
For poke bowl, cut butchered tuna steak into cubes. Cut avocado, cucumber and scallion.
Step 2
Cook rice according to instructions on package.
Step 3
For Shoyu sauce, combine soy sauce, mirin and chili garlic in a bowl. Mix until combined.
Step 4
For Gold Japanese rice, line the bottom of a bowl with rice. In a circular pattern, arrange avocado, cucumber, and seaweed salad. In centre of bowl, create a rosette of tuna cubes. Top with scallions. Serve with Shoyu Sauce.