Sesame-Soy Tuna Poke Bowls – from Just Married

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I realized today, on day 20+ of self-isolation/sheltering in place that we had not eaten fish ONCE since we began isolating. Not once! We have had plenty of vegetarian meals, and even days, but lean fish protein is such an important part of a balanced diet! So I headed to the fish market, donning a mask, ordering ahead of time to minimize time in the store, etc.

All I had to pick up to make this meal at home was the tuna. I knew I’d have enough random things to throw on our poke bowls that I didn’t need to grab the exact ingredients that you see below, which is the original recipe from my cookbook.

Poke bowls are an awesome meal to cook together, with your partner, or with your family, because there are a lot of different little jobs that can go on simultaneously. While George made the marinade for the tuna, I got busy chopping up the cabbage, mango, radish toppings. And while he put Mattis to sleep, I quickly stirred together a sriracha mayo, which ended up being George’s favorite part of the meal (that guy LOVES SAUCE).

We threw everything on a big wooden board and assembled our bowls and had dinner outside, where it is WARM and LIGHT at night, finally! Spring is here, even if the world is cuckoo bananas! Make these poke bowls, which require ZERO actual cooking, just some very zen whisking and chopping, and let the (millions of) worries from the crazy day float away.

Sesame-Soy Tuna Poke Bowls from Just Married

Ingredients

  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp Sriracha
  • 1 tbsp toasted sesame seeds
  • One 1-in [2.5-cm] piece peeled fresh ginger, grated
  • 1 garlic clove, grated
  • 1 lb [455 g] fresh ahi tuna fillet, cut into ½-in [12-mm] cubes
  • 4 scallions, white and green parts, thinly sliced

Suggested Toppings:

  • 1 to 2 cups [120 to 240 g] cooked white rice
  • 1 cup [60 g] shredded napa cabbage
  • 1 avocado, thinly sliced
  • ¼ cup [40 g] cooked and shelled edamame
  • ¼ cup [10 g] shredded carrot
  • ¼ cup [60 g] cubed cucumber
  • 3 tbsp store-bought pickled ginger

Substitutions:

  • Tuna —> salmon, shrimp, octopus, scallops – just make sure it’s sushi grade!
  • Rice Vinegar —> lime juice or any light colored vinegar like champagne or apple cider
  • Soy Sauce —> coconut aminos, shoyu, tamari
  • Sesame oil —> 1 teaspoon tahini, or 1 teaspoon peanut butter for something a little different!
  • Sesame seeds—> I didn’t have any either! just omit
  • Sriracha —> sambal oelek, some minced serrano or jalapeno pepper, any hot sauce really!
  • Scallions —> 1 tbsp finely minced white or red onion, or just omit it unless you love that onion-y bite!
  • Toppings—> literally use ANYTHING! I added mango to our at-home bowls and we LOVED that. pineapple or papaya would also be delicious!

Instructions

  • In a large bowl, whisk the soy sauce, sesame oil, vinegar, Sriracha, sesame seeds, ginger, and garlic. Toss in the cubed tuna and scallions, cover, and refrigerate to marinate while you cook the rice and prepare the toppings of your choice, at least 10 minutes but up to 24 hours.
  • To prepare the bowls, divide the rice, tuna, and desired toppings (napa cabbage, avocado, edamame, carrot, cucumber, and pickled ginger) between two bowls. Enjoy immediately!
  • Best to enjoy your poke right away, but it will keep, stored in an airtight glass container in the refrigerator, for up to 2 days.

Video

  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp Sriracha
  • 1 tbsp toasted sesame seeds
  • One 1-in [2.5-cm] piece peeled fresh ginger, grated
  • 1 garlic clove, grated
  • 1 lb [455 g] fresh ahi tuna fillet, cut into ½-in [12-mm] cubes
  • 4 scallions, white and green parts, thinly sliced

Suggested Toppings:

  • 1 to 2 cups [120 to 240 g] cooked white rice
  • 1 cup [60 g] shredded napa cabbage
  • 1 avocado, thinly sliced
  • ¼ cup [40 g] cooked and shelled edamame
  • ¼ cup [10 g] shredded carrot
  • ¼ cup [60 g] cubed cucumber
  • 3 tbsp store-bought pickled ginger

Substitutions:

  • Tuna —> salmon, shrimp, octopus, scallops – just make sure it’s sushi grade!
  • Rice Vinegar —> lime juice or any light colored vinegar like champagne or apple cider
  • Soy Sauce —> coconut aminos, shoyu, tamari
  • Sesame oil —> 1 teaspoon tahini, or 1 teaspoon peanut butter for something a little different!
  • Sesame seeds—> I didn’t have any either! just omit
  • Sriracha —> sambal oelek, some minced serrano or jalapeno pepper, any hot sauce really!
  • Scallions —> 1 tbsp finely minced white or red onion, or just omit it unless you love that onion-y bite!
  • Toppings—> literally use ANYTHING! I added mango to our at-home bowls and we LOVED that. pineapple or papaya would also be delicious!

Notes

If you ask nicely, most fishmongers will cut your tuna into cubes for you. Buy shredded cabbage, shredded carrots, pre-cut cucumber, and cooked rice from the salad and hot bar if you’re really trying to do as little work as possible.
Author: Caroline Chambers
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