Delicious fresh ahi tuna over rice with your favorite toppings like avocado, cucumbers, mushrooms, fried garlic, sesame seeds, and green onions. You could also just make the ahi tuna marinade and the poke and serve as an appetizer (use toothpicks for serving) and forget the rice and other vegetables.
- 3/4 lb Ahi tuna, sashimi grade
- 1/4 c. soy sauce – also called Shoyu -(I use light sodium, but feel free to use whatever)
- 1 T. toasted sesame oil
- 1 T. toasted sesame seeds
- 1/2 c. sweet onion, chopped, (use Maui, Vidalia, Walla Walla, etc)
- 1/4 t. freshly grated ginger
- 1 garlic clove, finely minced
- dash of freshly ground black pepper
- 1/4–1/2 t. crushed red chili pepper or Nanami Togarashi
- 2 c. cooked rice (sushi rice, short grain white or brown rice, or use cauliflower rice)
Additional toppings for Poke bowl. Feel free add your own!
- green onions, finely chopped (green part only)
- Crunchy Garlic with Chili Oil (I love this stuff!)
- avocado, sliced or chopped
- mushrooms, sliced, cooked or raw
- cucumbers, chopped
- whatever vegetables your heart desires! – bok choy, broccoli, etc.
- Cut the fresh tuna into small cubes. Trim off skin, fat, etc.
- In a small bowl, mix shoyu (soy sauce), sesame oil, seeds, sweet onion, ginger, minced garlic, black pepper and crushed red chili pepper or Nanami Togarashi.
- Pour mixture over tuna, toss and serve immediately over rice with additional toppings if desired.
If you’re not serving it right away, don’t put in the sesame oil or the soy sauce, wait and add that right before you serve it. Otherwise it messes with the texture.
To save on points/calories, use less rice or substitute cauliflower rice and bulk up on more veggies.