Ahi Tuna Poke Bowl Food

TUNA POKE BOWLS

Steps:

• In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.
• To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side.
• Note: Sambal Oelek can be found in the Asian section of most supermarkets. It is sometimes labeled Chile Garlic Sauce.

AHI POKE

Steps:

• Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
• Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

AHI TUNA POKE

Steps:

• Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl.
• Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving.

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

AHI POKE BOWL

Steps:

• Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste, if needed.
• In a bowl, add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
• Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end).
• Add some of the ponzu to your taste. You can reserve some to pour over the rest of the ingredients. Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour. If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
• Pile it up! Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.

AHI TUNA POKE

Steps:

• Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
• Serve with avocado and fresh lime wedges.

AHI POKE SALAD - HOMEMADE POKE BOWL

Steps:

• PREPARE THE TUNA: Dice the tuna into 1/2-inch cubes. Set aside. In a large bowl, combine the soy sauce, chili paste, sesame oil, green onions, garlic, and ginger. Add the tuna into the bowl and stir to combine. Cover and refrigerate for 30 minutes to allow the flavors to combine.
• BUILD THE BOWL: Add sushi rice or mixed salad greens onto the bottom of the bowl. Working your way around the edge of the bowl, add in the desired mix-in ingredients.Top with your favorite sauce(s).Garnish with your favorite crunchy toppings.
• Leftover Poke Tuna may be refrigerated in an air-tight container for two days.

AHI TUNA POKE BOWL RECIPE

Steps:

• Cut the tuna steak into bite-sized cubes (about 0.5 x 0.5 inch). Place the cubed tuna in a bowl.
• Add 3 tbsp soy sauce with the rest of the ingredients (except green onions and chili flakes). Whisk to combine well.
• Add the poke sauce, green onions, and chili flakes into the bowl with cubed tuna. Toss well to coat the tuna pieces with the sauce. Taste and add the remaining soy sauce if needed.
• Keep it refrigerated for at least 10 - 15 minutes (if possible), or up to an hour. (Prep the vegetables while the poke is briefly marinating in the fridge.)
• Place warm sushi rice (or your choice of rice) in 2 serving bowls.
• Place the prepped vegetables in the bowl over the rice. You can add as much or as little as you like.
• Divide the marinated poke between the 2 bowls as well.
• Optional - top the poke with extra sesame seeds, nori seaweed, and/or chopped macadamia / candlenuts.
• Serve immediately.