Poke Tuna Bowl
Est. 420 cal
FRESH FROM THE STORE
- 10 oz sashimi-grade Tuna
- 1 pc Avocado
- 1 pc Cucumber
FROM YOUR PANTRY
- 2-3 tbsp Poke Spice Mix
- 1 oz Sesame Oil
- 1oz Tamari Ponzu Sauce
- 1 cup Sushi Rice
- OUR POKE MIX INCLUDES:
- Sesame seeds (black and white), Seaweed (black and green), Red
- Chili Pepper, Orange Peel, Sansho, Ginger, Salt
Wash the green onions under cold water, cut off the edges and cut into small cubes. Peel cucumber and cut into cubes. Cut avocado lengthwise all around the pit, twist the two halves apart. Flick pit off. With your knife’s tip score avocado flesh to make squares, then scoop it out with a spoon.
Heat up 1 ⅓ cups of water in a pot. Once boiling, add rice, cover and reduce the heat to low. Cook rice for about 12 to 15 minutes, or until the rice is tender and completely has absorbed the water. Fluff rice with a fork, then place rice in refrigerator to cool.
Unpack the tuna. Cut into cubes with a sharp knife. Place cubes in a large bowl. Add cucumber, avocado, 90% of the green onions, sesame oil, ponzu sauce and 2 tbsp of the Spice mix. Mix ingredients well with a spoon.
If you don’t serve immediately, store in refrigerator to keep tuna cool.
When rice has reached room temperature, serve in two bowls. Spread Tuna Poke on top. Garnish with more green onion and sprinkle more spice mix on top if desired.