Tuna Poke Bowls
Ingredients
2 (8 oz.)
cryo-frozen sushi-grade tuna steaks
3 tbsp.
low-sodium soy sauce or gluten-free tamari, plus more for serving, if desired
¼ cup
green onions, thinly sliced, plus more for serving
1 ½ tsp.
sesame oil
1 tsp.
seasoned rice vinegar
½ tsp.
sugar
½ tsp.
toasted sesame seeds, plus more for serving
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 the bag of fish; let thaw in the refrigerator.
- Drain and remove fish from packaging; pat dry with paper towels.
- Dice fish into ½" pieces.
- In a medium mixing bowl, whisk together soy sauce, onion, oil, vinegar, sugar, sesame seeds and red pepper flakes.
- Add fish; toss to combine. Cover and refrigerate for 2 hrs.
- To serve, scoop rice into 4 serving bowls; top with marinated fish, pickles, green onions, sesame seeds and your choice of other garnishes.
