Tuna Poke Bowl
Poke (very fresh raw fish, usually simply seasoned with soy sauce and sesame oil) originally comes from traditional Hawaiian cuisine, and is still considered a staple there. Serving it over rice and with avocado (and the optional Ginger-Sesame Sauce in the notes) can easily turn into a filling, satisfying meal!
- 4 cups cooked white rice
- 1½ cups sushi-grade raw ahi tuna, sliced into ½-inch cubes
- 1 cup shelled edamame, cooked and chilled*
- ½ cup (about 1 small) radish, julienned or thinly sliced
- ¼ cup cucumber, julienned or thinly sliced
- ¼ cup mixed sprouts or microgreens
- 2 tbsp of a lime, soy sauce, and ginger based dressing
- 2 avocados
- ¼ cup furikake (a dry sesame and seaweed seasoning, optional; or substitute 2 tbsp black sesame seeds)
1. In a medium bowl, toss the rice with half of the dressing.
2. Divide the rice among 4 small bowls (6 if you want to make it more of an appetizer) and top with tuna, edamame, radish, cucumber, and sprouts. Drizzle with a little more dressing.
3. Halve, pit, and slice the avocados, then add to the poke bowl and drizzle on remaining dressing.
4. Sprinkle with furikake to finish if using, a little extra microgreens if not. Serve with a glass of Ruby Ruby, Hallberg Blanc, or Pinot Hill and enjoy!
- * For the edamame, using from frozen is fine.
- For more fiber and a nuttier flavor, substitute brown rice for white rice.
- Look for the furikaki in Asian grocery stores and health food stores. Usually made with sesame seeds, roasted nori, bonito flakes, and salt.
- Optional Ginger-Sesame Sauce:
- 1 tbsp plus ½ tsp rice wine vinegar
- 1 tbsp tahini
- 2 tsp toasted sesame oil
- 2 tsp sriracha
- 2 tsp soy sauce
- 1 tsp sugar or honey
- ½ tsp salt
- 1 tbsp fresh ginger, grated
- 2 tbsp water
- 3 tbsp canola oil
- In a blender, combine all ingredients but the canola oil and blend on high speed until smooth, about 20 seconds.
- While the blender is still running, pour the canola oil in slowly until combined, about 20 more seconds.
- Halve, pit, and skin the avocados, then set flat-side down on a cutting board. Without cutting all the way through, gently score each half into cubes; avocado should be intact enough to hold the dressing, but also be precut for easier eating.
- Drizzle the second half of the dressing over the poke bowl.
- Place an avocado half flat-side up in each bowl and fill the cavity with the sauce.
- Sprinkle with furikake to finish if using, a little extra microgreens if not. Serve with a glass of Ruby Ruby, Hallberg Blanc, or Pinot Hill and enjoy!