It’s been a while; a long while! But I figured I’d jump back in feet first with this recipe, mostly because this might just be the best thing I’ve ever made!
There is a little beachy restaurant nearby that serves delicious ahi tuna poke bowls, and every time I go, that’s exactly what I order. I’ve thought for a while about trying to recreate it at home, but was a little nervous about using raw tuna. After doing some (a lot of) research on sushi-grade tuna, I finally bought some.
I am not kidding when I say this is probably the best thing I’ve ever made. I am already planning to make this again next week! The only small problem for me is that I had to make two meals. I do not feed my girls raw fish, so I made chicken for their main dish, then they ate rice and avocado like us.
Please, please, pleeeeease make this. Soon! It could not have been easier to make (plus I already had all the ingredients on hand except tuna and avocado!), but was so so delicious.
Ahi Tuna Poke Bowls
Ingredients:
4 tbsp. soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
2 tsp. sesame seeds
1 tsp. red pepper flakes
1/4 c. thinly sliced green onions
1 lb. sushi grade tuna steaks, cut into cubes
1 medium sized avocado, cubed (about the same size as the tuna chunks)
your favorite rice, for serving (I used basmati)
optional: sesame seeds and sriracha sauce for garnish
Directions:
Whisk together soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes. Add cubed tuna and let sit for 15 minutes.
Add green onions and avocado and stir gently to mix. Serve in bowls over rice, then top with sesame seeds and sriracha, if desired.