Ahi Tuna Poke Bowls
If you love sushi rolls, but you want to enjoy a more casual bowl of your favorite sushi flavors we’ve got you covered with this incredibly flavorful Ahi Tuna Poke Bowl recipe.
Sizzlefish line-caught Pacific Yellow Fin (Ahi) Tuna is a sustainable, healthy and delicious choice. Our tuna is rated AAA which makes it perfect for use in sushi and sashimi. When you are consuming raw fish, you want to make sure you are getting the highest quality product that is safe to eat without cooking.
Let’s face it, making sushi at home can be intimidating and going out for sushi can be expensive. We have the perfect solution for you with these Ahi Tuna Poke Bowls. What is a poke bowl? The word poke means “to cut, slice or chunk”. So poke bowls are simply chunks of marinated meat, seafood and/or vegetables.
Can we talk about how easy it is to make these bowls? All you have to do is cook the rice. Seriously, how easy is that? Well, you have to chop a few things, but that’s where you can make it as easy or complicated as you want to. Also, these bowls are perfect for having when guests come over. They are so incredibly simple to make and fun to customize your own bowl. Feel free to get creative here. We kept the ingredients simple here, but this is where you can spice things up with a variety of pickled or fresh vegetables and sliced nori for that added umami sushi flavor. You can also cook up a variety of rices (brown, sushi or white) if you’re feeling super adventurous. Before your guests arrive, chop up your vegetables and marinate your tuna. Pretty easy, right?! Not only is this a fun way to have an interactive meal with friends, but kids love it too.
Fresh, vibrant, absolutely delicious and easy to prepare, these Ahi Tuna Bowls are a must make the next time you’re craving sushi!
1 lb Sizzlefish Ahi Tuna Fillets
1 TBSP Coconut Aminos or Tamari
1 tsp Sesame Oil
1 tsp Rice Vinegar
1 tsp Freshly Grated Ginger
½ tsp Sriracha
Cooked and Cooled Sushi Rice, White Rice or Brown Rice
Fresh Cilantro, chopped
Sliced Nori Sheet
Using a sharp knife, gently slice the tuna fillets into ½ inch cubes.
In a large mixing bowl, combine the coconut aminos (or tamari), sesame oil, rice vinegar, ginger and Sriracha. Whisk well to combine.
Place the diced tuna pieces in the marinade and toss well to coat. Cover and place in the refrigerator for 15-20 minutes.
To prepare, place rice in 4 bowls. Split the tuna between the 4 bowls. Garnish with scallions, sesame seeds, cilantro, fried garlic and sliced avocado.