Poke Bowls with Ahi Tuna
Fish
pound sushi grade ahi tuna, cut into ¾-inch cubes
¼ cup soy sauce
1 teaspoon rice vinegar
1 ½ teaspoons sesame oil
¾ teaspoon red pepper flakes, crushed
⅓ cup green onions, thinly sliced
½ teaspoon sesame seeds, plus more for garnish
2 cups brown rice, or white rice, cooked
Wash the rice under running water and cook it according to the manufacter's instructions.
In a medium-sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
Serve immediately or refrigerate covered for up to 2 hours before serving. Toss to recombine in the sauce before serving.
Add cooked rice, salad, poke and desired toppings to each bowl.*
* Avocado, shredded carrot, edamame, sliced cucumber, pickled ginger, wasabi, crab meat, togarashi, furikake, dried seaweed