Ahi Tuna Poke Bowl (Printable Version)
A vibrant bowl featuring diced ahi tuna, creamy sauce, citrus dressing, and fresh vegetables over warm rice.
# Ingredients Required:
→ Base
01 -
3-4 cups cooked white or brown rice, preferably warm
→ Seafood and Vegetables
02 -
450 grams sushi-grade ahi tuna, diced
03 -
3 green onions, sliced
04 -
2 avocados, diced
05 -
1 cup cucumber, diced
06 -
1 cup mango, diced
07 -
1 cup shelled edamame, steamed
08 -
1 jalapeno pepper, sliced
09 -
Cilantro leaves for garnish
→ Toppings and Oils
10 -
2-3 tablespoons sesame seeds
11 -
1/2 cup macadamia nuts, chopped (optional)
12 -
1 tablespoon toasted sesame oil (optional)
13 -
Furikake seasoning (optional)
→ Citrus Ponzu Sauce
14 -
120 ml soy sauce or gluten-free tamari
15 -
60 ml freshly squeezed orange juice
16 -
2 tablespoons lime or lemon juice
17 -
1 tablespoon mirin or rice vinegar
→ Creamy Sriracha Sauce
18 -
60 ml mayonnaise
19 -
1-2 tablespoons sriracha
20 -
Splash of lemon or lime juice
# Guide to Cooking:
01 -
Combine mayonnaise, sriracha, and lemon juice in a small bowl. Mix until smooth. Season with salt and pepper to taste if necessary.
02 -
Whisk together soy sauce, orange juice, lime or lemon juice, and mirin in a bowl until fully combined.
03 -
Place diced tuna and sliced green onions (reserve some for garnish) in a medium bowl. Add ponzu sauce to taste and sprinkle with sesame seeds. Gently mix to coat evenly. Cover and refrigerate for 30 to 60 minutes, allowing citrus to lightly cure the fish if marinated longer.
04 -
Distribute warm rice into serving bowls. Layer with avocado, cucumber, mango, edamame, jalapeno slices, and cilantro leaves. Top with chilled marinated tuna. Drizzle extra ponzu and toasted sesame oil if desired. Garnish with macadamia nuts, reserved green onions, furikake, and creamy sriracha sauce.
# Extra Suggestions:
01 -
Marinating the tuna in ponzu sauce for over an hour will start to 'cook' it slightly due to the citrus content, altering texture and flavor.