Go Back

Tuna Poke Bowl: Two Ways

Print Recipe Pin Recipe

Ingredients
  

  • Tuna Poke:
  • 1 lb tuna we used two 7oz filets of shashimi
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 inch piece fresh ginger grated
  • 1 tbsp toasted sesame seeds plus more for topping
  • 1 tbsp shredded seaweed like wakame
  • 2 scallions chopped finely, plus more for topping
  • 1 tbsp mayonnaise
  • 1 tbsp Sriracha sauce adjust depending on how spicy you like it
  • Seaweed Salad:
  • 1 cup dried seaweed/sea vegetable salad suggest wakame or nori
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • pinch asian chili flakes
  • pinch of sea salt
  • Bowls:
  • 1-2 cups sushi rice
  • 1/4 cup shredded carrots
  • 1/4 cup shredded cucumber
  • pickled ginger
  • wasabi paste

Instructions
 

  • Rehydrate seaweed in water for 5-10 minutes.
  • Cut the tuna into 1 inch cubes. Toss with soy sauce, sesame oil, seaweed, and scallions. Set in fridge for 30 minutes to chill. In the meantime, mix mayonnaise with sriracha.
  • Coat half of marinaded tuna in spicy mayo.
  • Combine all seaweed salad ingredients.
  • Put together the bowls starting with 1/2 - 1 cup good quality sushi rice. Top with sesame soy tuna and spicy mayo tuna, carrots, cucumber, pickled ginger and a dollop of wasabi. Sprinkle with sesame seeds and scallions.