‘Ahi Tuna Poke Bowl’

Recipe Courtesy of The Sprouted Kitchen, Bowl + Spoon Cookbook

Recipe Courtesy of The Sprouted Kitchen, Bowl + Spoon Cookbook

Scott and I were recently lucky enough to spend two sun-filled weeks on the beautiful Hawaiian island of Oahu.  One of the best parts about exploring a new place is of course exploring its culinary specialties and popular dishes.  One dish very popular in Hawaiian culture is that of poke.  Similar to a ceviche but with less acid, this dish is most often made with ahi tuna, but was also available with mahi mahi, squid, and even octopus.  Simply cubes of raw seafood tossed in a flavorful mixture of sesame oil, sesame seeds, rice vinegar and soy sauce and this mixture is then allowed to sit refrigerated for about 1 hour before grabbing the chop sticks and serving.  When I say this fabulously flavorful dish was everywhere—I mean it! It was even sold in every local grocery store in their prepared foods section.  This dish, along with macadamia nuts, plate lunches, Kona coffee and tropical fruit were the yummy highlights we were lucky enough to experience in Oahu.

WP_20151027_08_30_33_Pro

(To view this recipe from The Sprouted Kitchen, Bowl + Spoon, click on the blue title of the blog post above*)

‘Ahi Tuna Poke Bowl’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Bowl

Ingredients:

  • Recipe Courtesy of The Sprouted Kitchen, Bowl + Spoon Cookbook*
  • 1 1/2 cups short-grain brown or white rice
  • 1 1/2 lbs. sushi-grade ahi tuna
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • Wasabi paste, Sriracha sauce, or crushed red pepper flakes
  • 2 green onions, white and green parts, thinly sliced
  • 2 large, rip avocados
  • freshly ground pepper
  • 1 1/2 tablespoons sesame seeds
  • 4-6 sheets dried nori, for garnish
  • (I also added to our poke bowl, carrot sticks, sprouts and halved cherry tomatoes for a bit of crunch and color*)

Directions:

  1. Rinse the rice in a fine-mesh strainer. Cook the rice according to instruction or in the rice cooker.
  2. With a sharp knife, cut the ahi into 1-inch cubes. In a large bowl, whisk together the soy sauce, sesame oil, vinegar, and a bit of wasabi, Sriracha, or chile flakes to taste. Add in the ahi and green onions and stir gently to combine. This much can be done up to 1 hour in advance. Keep chilled.
  3. Just before serving, pit and dice the avocado into small cubes. Gently stir them into the ahi with a generous pinch of pepper and sesame seeds.
  4. Arrange your poke bowl with a generous scoop of rice, ahi mixture, and crumbled dried nori on top. Serve with more soy and wasabi on the side.

Published on by

Tagged: , , , , , , , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *