If you're looking for light, bright, fresh and colorful, this poke bowl is your answer.
Course
Main
Cuisine
Asian
Keyword
poke bowl, sushi bowl
Prep Time1hour
Total Time1hour
Servings4
AuthorJean | Lemons + Anchovies
Ingredients
For the Poke:
1lbsashimi-grade tuna
1/4cupextra virgin olive oilor a combination of neutral oil like vegetable or canola and sesame oil
Juice of 2 limes
Zest of 1 1/2 limes
1/2teaspoonwasabi powder
1 1/4teaspoonssoy sauce
1teaspoonhot red pepper sauceI like Crystal Hot Sauce
Kosher salta pinch or two
Freshly ground black pepperabout three turns on my peppermill
3scallionschopped, white and green parts
1jalapeno pepperminced (keep or remove the seeds based on your heat preference)
Accompaniments: (Use all or pick your favorites)
1-2avocadoshalved and sliced
Toasted seaweed sheetsor furikake
Radishessliced thinly
Cucumbersliced thinly
Edamame
Scallionschopped
Lime wedgesfor garnish
Soy sauce as a condiment served on the side
Rice
Instructions
For the Poke:
Dice the tuna in 1/4-inch pieces and set aside. In a separate bowl, combine the oil(s), lime zest, lime juice, wasabi, soy sauce, hot sauce, salt, and pepper. Add the diced tuna to the mixture along with the scallions and jalapeno. Mix well. Allow the tuna to marinate in the refrigerator for at least 1 hour for the flavors to blend.
Assembly:
Scoop individual portions of rice in bowls and top with poke and the accompaniments listed above. Serve and enjoy.