Poke Bowl

Ingredients

• Tuna

  Fish, fresh, yellowfin, raw

  8 oz or 227g

• Wasabi

  1 teaspoon or 5g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Rice wine vinegar

  ½ tsp or 3g

• Sesame oil

  Salad or cooking

  ¼ tsp or 1g

• White rice

  Long-grain, regular, cooked

  2 ½ cup or 395g

• Mayonnaise-like dressing

  Regular, with salt

  ¼ cup or 59g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Avocados

  Raw, All commercial varieties

  ½ cup, sliced or 73g

• Seaweed

  Spirulina, raw

  1 oz or 28g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Shrimp

  Crustaceans, mixed species, raw

  2 oz or 57g

Directions

1. For Wasabi Soy Sauce: -Place all ingredients into a small dish and whisk together until well-blended; use immediately, or keep in covered container in fridge. • 1 – 1½ teaspoons prepared wasabi (can be purchased in a small tube) • ¼ cup soy sauce • ½ teaspoon rice vinegar • ¼ teaspoon sesame oil
2. For Chili Aioli Sauce: -Add ingredients to a small dish and whisk to blend, then spoon into a small ziplock bag and cut the corner off when ready to drizzle the sauce over the fish; keep unused portion in the fridge. • ¼ cup mayonnaise • 1 teaspoon sriracha sauce (or more, if you like it more spicy)
3. Pan sear the tuna until done to liking. Sear any shrimp you add.
4. Add the cubed tuna and shrimp to a small bowl, and drizzle over about half of the Wasabi-Soy sauce, reserving the rest for dipping, if desired; toss to coat the fish and shrimp well.
5. -Spoon equal amounts of the rice into two bowls, then top with equal portions of the seasoned shrimp and tuna; add the toppings of your choice to each bowl and drizzle some of the Chili Aioli Sauce over top of the shrimp and tuna; sprinkle over some sesame seeds for garnish, and enjoy.