Tuna Poke Bowls
Ingredients
A note about gluten: When gluten-free tamari is used, this recipe is gluten free.
2
(8 oz.) cryo-frozen sashimi (sushi-grade) tuna steaks
¼ cup
thinly sliced green onion, plus more for serving
3 tbsp.
low-sodium soy sauce or gluten-free tamari, plus more for serving, if desired
1 ½ tsp.
sesame oil
1 tsp.
seasoned rice vinegar
½ tsp.
sugar
½ tsp.
toasted sesame seeds, plus more for garnish
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 package of fish or remove completely from packaging; cover and thaw in the refrigerator.
- If still in packaging, drain and remove fish; pat dry with paper towels.
- Dice fish into ½" pieces.
- In a medium mixing bowl, whisk together next 7 ingredients (through red pepper flakes).
- Add fish to the bowl; toss to combine. Cover and refrigerate for 2 hrs.
- Scoop rice into 4 serving bowls; top with marinated fish, pickles, green onion, sesame seeds and your choice of other garnishes.
- Serve immediately with soy sauce or gluten-free tamari, if desired.
