This Poke Bowl is full of fresh and delicious flavors! Marinated raw tuna over rice topped with lots of fresh veggies, Sriracha mayo and wasabi sauce. A healthy meal!
as neededwaterfollow the directions on the rice bag/box
½teaspoonkosher salt
1teaspoonolive oil
Sriracha Mayo
½cupmayoHellmans
1tablespoonSriracha
Vegetables
½English cucumber¼ inch dice
½cupedamame
1jalapenothin circle slices
2avocadothin half moon slices
1cupshredded carrot
¼cupcilantropick leaves from the stem
¼cupgreen onionvery thin slice
½cuppineapplefresh or frozen (thawed)
Toppings
1cupcrispy wonton strips
1teaspoonblack sesame seeds
4ozwasabi saucebasically wasabi mayo, can be found at local grocery store
6ozSriracha mayo
Instructions
Marinating the Tuna
Whisk together all marinade ingredients in a medium size mixing bowl
Cut the tuna into ½ inch chunks and toss to coat in marinade
Tightly cover the marinade bowl in plastic wrap and store it in the fridge until needed
Cooking the Rice
Cook the rice according to the package directions, adding a pinch of kosher salt and a drizzle of olive oil at the beginning of cooking
Once rice is cooked, fluff with a fork and allow to cool to room temperature
Making the Sriracha Mayo
Whisk the mayo and Sriracha together in a small mixing bowl until combined. Set aside until needed
Cutting the Veggies
While the rice is cooking and cooling, slice and dice all of the veggies then set them aside until needed
Assembling the Poke Bowls
Place rice in the bottom of the bowl, top with tuna and veggies
Top each Poke Bowl with Sriracha mayo and wasabi sauce
Sprinkle on the black sesame seeds and crispy wonton strips then serve and enjoy!
Notes
Use sushi grade tuna from a reputable source.Make sauces and marinates up to 5 days in advance. Serve over warm to room temperature rice. Set extra marinade to the side before adding to tuna so you can add it to your rice.