Description
A vibrant and fresh poke bowl featuring sushi-grade ahi tuna, complemented by zesty lime, spicy jalapenos, and creamy avocado for a delightful culinary adventure reminiscent of coastal cuisine.
Ingredients
- 12-14 ounces sushi-grade ahi tuna, cubed
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons shallots, finely diced
- 2 tablespoons jalapeno, finely diced
- ½ – 1 teaspoon fresh ginger, grated
- Pinch of kosher salt, to taste
- ½ teaspoon sesame seeds for garnish
- Scallions, sliced on a bias
- Optional: furikake, avocado (peeled, pitted, and sliced), English cucumbers (sliced into rounds), lime (cut into wedges), mung bean sprouts or microgreens
Instructions
- Cube the par-frozen sushi-grade ahi tuna into evenly sized pieces and place in a mixing bowl.
- Add the finely diced jalapeno and shallots.
- Incorporate the grated ginger, low-sodium soy sauce, toasted sesame oil, and kosher salt, gently tossing until well combined.
- Sprinkle sesame seeds on top along with optional garnishes like furikake or sliced scallions.
- Serve in fresh lettuce cups or over a bed of rice, complemented by sliced cucumber, avocado, lime wedges, or crunchy mung bean sprouts.
Notes
For enhanced flavor, let the poke marinate in the refrigerator for 10-15 minutes. Plate beautifully for a delightful presentation.
