Ahi Tuna Poke Bowl Recipe with Spicy Salmon
This recipe comes directly from Umamigirl's blog. We've tried it. We liked it. We keep eating it!!!Send us your pics & recipes - we want your recipes here!!!
Ingredients
FOR THE SPICY TUNA
- 1/2 pound sushi-grade yellowfin tuna
- 1 tablespoon thinly sliced scallion (white and green parts)
- 1 teaspoon very thinly sliced shallot
- 2 teaspoons reduced-sodium tamari
- 1 teaspoon toasted sesame oil
- Pinch of chili flakes
FOR THE SPICY SALMON
- 1/2 pound sushi-grade salmon
- 2 teaspoons mayonnaise
- Sriracha to taste -- start with 1/4 teaspoon
- 1/4 teaspoon reduced-sodium tamari
- 1 teaspoon finely minced shallot
- 1 tablespoon sliced scallions
FOR THE BOWLS
- Sliced avocado
- Sushi rice (such as Kokuho Rose rice)
- Prepared seaweed salad
- Fish roe
- Shelled edamame
- Toasted nori
- Furikake an/or gomasio
- Toasted Sesame Oil
Instructions
- To make the tuna poke, cut tuna into bite-sized cubes. I like them on the smaller side — maybe 1/2-inch dice — but it's totally up to you. Place cubes in a small mixing bowl and add scallion, shallot, tamari, sesame oil and chili flakes. Toss gently and set aside.
- To make the salmon poke, cut salmon into cubes to match the size of the tuna and place in a small mixing bowl. In another small bowl, stir together the mayonnaise, sriracha and tamari. Spoon sauce over salmon and toss gently to coat. Stir in shallot and scallion and set aside.
- To assemble the bowls, place some rice in the bottom of each serving bowl. Arrange portions of tuna, salmon, 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.
Notes
- Poke bowls are great way to use leftover sushi rice, meaning you can make the rice in advance. If you're not into white rice, these bowls are super with brown rice, quinoa, or even cauliflower rice.
- Make the rest of the elements right before serving, and try not to make so much that you have leftovers. Poke is all about freshness.
