Tuna Poke Bowls

Tuna Poke

1 lb wild caught sushi grade tuna (skin removed)- cubed into pieces about ½ inch

2 Tbsp Tamari

~5-6 thin slices of jalapeno

1 tsp rice wine vinegar

1 tsp toasted sesame oil

~½ inch ginger, grated

Mix all ingredients and marinate for 30 mins to an hour

Sushi Rice

1 cup of white rice (I didn’t have sushi rice, I just used what I had!)

1 ½ cup of water

¼ cup of rice wine vinegar

½ tsp salt

Traditionally sushi rice will have a little bit of sugar in it, but I chose to omit

Bring rice and water to a boil, let simmer for ~15 mins until liquid is dissolved

While rice is cooking, in a separate, small saucepan, heat vinegar and salt on low until salt is dissolved. Remove from heat and set aside to cool

When rice is cooked, remove from heat and pour vinegar mixture into the rice, and stir until liquid dissolves

Set aside to cool

Cucumber salad

~2 small cucumbers (about 3 cups, diced)

½ jalapeno, sliced thin

~1 inch of ginger, grated

⅛ cup of rice wine vinegar

⅛ cup of coconut aminos

½ tsp toasted sesame oil

Dash of red pepper flakes

Mix all ingredients and marinate for an 30 mins to an hour

Quickly pickled carrots

2 carrots, sliced thin

1 cup of white vinegar

~½ cup of water

½ jalapeno, sliced thin

¾ tsp salt

Put carrots and jalapenos in a glass jar

Bring white vinegar and salt to a simmer until salt is completely dissolved

Pour the vinegar mixture and water over the vegetables, close the jar, and shake to combine

Refrigerate for at least an hour

I topped this poke bowl with the following ingredients:

Cilantro

Green Onion

Sesame seeds

Wasabi*

Avocado**

*I purchased some wasabi powder from Whole Foods, and mixed it with water. Easy!

**I completely forgot avocado when I was plating/eating this, but it would be a delicious addition!