Tuna Poke Bowls
Ingredients
2 (8 oz.)
cryo-frozen sushi-grade tuna steaks
3 tbsp.
low-sodium soy sauce or gluten-free tamari, plus more for serving, if desired
¼ cup
green onions, thinly sliced, plus more for serving
1 ½ tsp.
sesame oil
1 tsp.
seasoned rice vinegar
½ tsp.
sugar
½ tsp.
toasted sesame seeds, plus more for serving
¼ tsp.
crushed red pepper flakes
4 cups
prepared sushi rice, tossed with seasoned rice vinegar
1 cup
Quick Asian Pickles
- garnishes, to taste: seaweed salad (from the Seafood Department), edamame, crumbled seaweed sheets, sliced avocado, pickled ginger or wasabi
Directions
Puncture the bag of fish and allow it to thaw in the refrigerator. Drain and remove fish from packaging; pat dry with paper towels and dice into ½" pieces. In a medium mixing bowl, whisk together soy sauce, onions, oil, vinegar, sugar, sesame seeds and red pepper flakes. Add fish and toss to combine; cover and refrigerate for 2 hrs. To serve, scoop rice into 4 serving bowls. Top with marinated fish, pickles, green onions, sesame seeds and your choice of other garnishes. Serve immediately.
