Poke Bowls

A go to menu that never gets old!

These poke bowls are so simple and delicious and the ingredients can all be pre-prepped and thrown together in a matter of minutes. Feel free to throw in some edamame or dry roasted seaweed for some added flavour.

If you see (raw) ahi tuna and think "ah no" I had the same concern too. However, if you have access to and can buy "sushi grade" tuna, this should be safe to consume raw, as in order for tuna to be labelled as "sushi grade" it must be safe for raw consumption. If, like me, you don't live near the ocean and have fresh "sushi grade" tuna stocked in the supermarket, you can buy ahi tuna that has been previously frozen and then thawed. If you have any concerns, you can freeze the tuna overnight and then let it thaw out. The freezing should kill any bad bacteria in the fish.

*Note: Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions. Tuna may not be advised for pregnant women.

Sound Suggestion:

Total approx time: 30 min

GF, Dairy Free, Vegetarian Option

Ingredients:

1 cup Sushi Rice (can use Calrose or Arborio rice as well)
1/4 cup Rice Wine Vinegar
1 cup Ahi Tuna/Cooked Tofu, cubed (can use cooked Salmon filet if preferred)
1/2 Cucumber, diced
1 Avocado, sliced
1/2 cup Carrots, julienned
1/2 cup Fresh Mango, cubed
1/2 Green onion, diced
Kewpie Mayonnaise, to taste
Sriracha, to taste
Black Sesame Seeds, for garnish
Pickled Ginger, for garnish
Wasabi Paste, for garnish

Equipment:

1 Large pot
Knife for chopping vegetables
Sharp knife for slicing the tuna
Cutting board
Measuring spoons

Process:

Rinse the rice and then measure the rice and 1 cup water into the pot.
Let sit covered on no heat for at least 10-20 minutes.
Bring rice to a boil on stove. DO NOT LIFT THE LID.
Reduce heat and let simmer for 5 minutes. Bring back up to high heat for 30 seconds.
Remove from heat and let sit COVERED for 10 minutes.
Fluff rice and mix in rice wine vinegar.
Add rice to the base of your bowl and add tuna cubes, cucumbers, avocado slices, carrots and green onions.
Drizzle Kewpie mayonnaise and Sriracha over top and garnish with black sesame seeds, ginger and wasabi.
Enjoy immediately or as a packed lunch/pre-made dinner!