I remember my first tuna poke bowl. It was at the Grand Wailea, Maui - and it was unforgettable. Until just a few weeks ago, one ingredient I had never worked with was raw fish. One day, there was a beautiful piece of tuna in the refrigerator, staring me down, as if to say...please try something other than grilling. Inspired by the memories of that poke bowl in Maui, I decided this was going to be the moment to test my skills. So, I gathered a few ingredients in the fridge and took the plunge. The result was fabulous! I had a little extra tuna mixture and later that night, I experimented with an appetizer version. If you enjoy this poke bowl, you'll love the appetizer. I'll be posting the recipe next month, so be sure to check back!
Ahi Tuna Poke Bowl
Serves: 4
Ingredients
For the dressing
1/4 c. mayonnaise*
1 T. Sriracha
2 t. soy sauce
1 t. fresh lime juice
3/4 t. sesame oil
1/4 t. garlic powder
12 oz. fresh ahi tuna (If you don't eat raw fish, substitute with boiled shrimp cut into small pieces)
2 green onions, chopped (green parts only)
Black sesame seeds or a combo of red, black and white
5-6 c. cooked short grain rice, cooled (Note: I often substitute pre-packaged rice such as brown rice and quinoa. My favorite is the prepackaged cilantro-lime rice)
Nori Komi Furikake*
Crispy Jalapeño Pieces*
*Check out Something to Remember about these key ingredients
Additional Ingredients - Build your bowl with any of the following: avocado, shelled edamame, diced cucumbers, yellow, orange, or red peppers, shredded carrots, fresh or pickled ginger, sliced jalapeños. (Note: I like to add a little shredded cabbage on top of the rice; part salad, part rice bowl.)
Directions
For the dressing, combine mayonnaise, Sriracha, soy sauce, sesame oil, garlic powder and lime juice in a large bowl and whisk until smooth. Set aside. Dice tuna into small cubes. (Note: If you chill the tuna in the freezer for 20-30 minutes it will help to hold its shape while dicing.) Add the tuna to the dressing and toss until fish is coated. Refrigerate for at least 15 minutes, up to 8 hours.
To serve, place about 1.5 cups of rice in a large soup or pasta bowl. Place tuna mixture in the center and build your bowl with all your favorite ingredients. Sprinkle with green onions and sesame seeds, furikake, and crispy jalapeño pieces.*
Something to Remember
I purchased fresh (not frozen) ahi tuna at Costco. I cut the tuna steaks into 3 oz. portions and froze the remaining pieces for future grilling and poke. It was perfect for the next time I was in the mood for a poke bowl. This poke bowl wouldn't be complete without these three ingredients I decided to include:
Kewpie mayonnaise - a Japanese product that boasts a distinct umami-rich and tangy-sweet flavor and creaminess.
Crispy fried jalapeño pieces - I purchased these for taco salad and snacking, but when I saw them in the pantry, I was certain they would add the perfect amount of heat and crunch to the bowl and figured...why not? Turns out, I was right! I purchase mine at Trader Joe's, but I'm sure you can find them at your local grocery store and online.
Nori Komi Furikake - the latest "must-have" in my pantry, is also available at Trader Joe's or the international section of your grocery store. It's a Japanese seasoning blend of nori seaweed flakes, whole sesame seeds, and assorted seasonings that brings forward a hint of Unami essence to every dish. I also use it when making fried rice or stir-fry dishes. Next month I'll share a new twist on an American classic sandwich using furikake, so be sure to check back for the recipe!