Ahi Tuna Poke Bowl

Ingredients

• Brown rice

  long-grain, raw

  1 ⅝ cup or 300g

• Rice wine vinegar

  2 tbsp or 30g

• Yellowfin tuna

  raw

  8 oz, boneless or 227g

• Shallots

  raw

  1 tbsp chopped or 10g

• Tamari soy sauce

  2 tbsp or 36g

• Sriracha

  ⅓ tsp or 2g

• Light mayonnaise

  2 tsp or 10g

• Sesame oil

  1 tsp or 5g

• Scallions

  raw

  1 tbsp chopped or 6g

• California avocado

  raw

  1 fruit, without skin and seed or 136g

• Wakame Salad

  Kroger

  100g

• Fish roe

  mixed species, raw

  40g

• Edamame

  frozen

  200g

• Sesame seeds

  whole, toasted

  2 tbsp or 30g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. To make the rice, place the rice and 3 cups water into a medium pot and bring to a boil. Cover and reduce heat to maintain a gentle simmer. Cook for about 45 minutes, until water is absorbed and rice is tender. Let rice rest, covered, for 10 minutes, then stir in vinegar.
2. To make the tuna poke, cut tuna into bite-sized cubes. I like them on the smaller side, but it's totally up to you. Place cubes in a small mixing bowl and add scallion, shallot, tamari, mayo, sriracha, sesame oil and chili flakes. Toss gently and set aside.
3. To assemble the bowls, place some rice in the bottom of each serving bowl. Arrange portions of tuna and whatever additional ingredients you like. Pictured here are avocado, seaweed salad that I bought already prepared, some simple shelled edamame, a little bit of salmon roe, and a nice sprinkle of gomasio, freshly ground black pepper, and chili toasted sesame oil.
4. Recipe by: Carolyn (source: https://umamigirl.com/ahi-tuna-poke-bowl-spicy-salmon/)