Tuna Poke Bowls with Fresh Ground Ginger Powder
Tuna Poke Bowls
This tuna poke recipe is straight from our heart. Spending five plus years in the Aloha state of Hawaii gave us a real appreciation for tuna poke and using ginger in everything from this recipe here to delicious chicken soup. If you do not live in Hawaii, there is no need for local take out when it is so easy to make your own delicious poke bowls right at home!
Start by marinating sushi-grade tuna in a mixture of soy sauce, sesame oil, ground ginger and sliced scallions. Make a simple dressing of mayo, sriracha and more ground ginger, and add just enough water to make it easy to drizzle over your bowls.
Now build your bowls! You can use whatever you like, we love this combination of brown rice, Persian cucumbers, red cabbage, seaweed salad and sliced avocado.
Top with your dressing and a sprinkle of sesame seeds and enjoy! We hope you find this recipe as Ono as we do.
Tuna Poke Bowls (serves 3; can be scaled up or down)
For the tuna:
3 tablespoons low-sodium soy sauce or tamari
3 teaspoons sesame oil
1/2 teaspoon fresh ground ginger
heaping 1/4 cup slice scallions (white and light green parts)
(3) 8-oz sushi-grade tuna steaks, cut into bite-sized cubes
For the dressing:
1/2 cup light mayonnaise
3 tablespoons sriracha (or to taste)
1/4 teaspoon ground ginger
water
For the bowls:
cooked brown rice
sliced Persian cucumbers
thinly sliced red cabbage
seaweed salad
sliced avocado
sesame seeds, for sprinkling
Marinate the tuna:
In a medium bowl whisk the soy sauce, sesame oil and ginger. Add the scallions and tuna and toss to coat well. Place in the fridge for 30 minutes.
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