This dish is not only beautiful to look at, but delicious and healthy too! You can use any of your favorite ingredients and basically decorate your bowl with foods you love. There are no rules here.
Before you begin to assemble the bowl make the spicy mayo. Whisk together mayonnaise, Sriracha and tamari or soy sauce.
The idea is to add different colors and textures. Radishes and sliced cucumbers offer that all important CRUNCH.
So does edamame. Either serve it as an appetizer before the meal or steam them and open up the pods to sprinkle the beans over your poke bowl.
My personal favorite ingredient is a perfectly ripe creamy Haas avocado.
Remember as you are preparing the sashimi tuna for searing that you won't have much time once you place it on the hot skillet.
A mixture of sesame seeds, black sesame seeds and salt is ideal for coating the tuna.
Chop up the tuna and add salad greens, veggies, rice, quinoa or cauliflower rice to fill it out and get creative!
sashimi tuna poke bowl
The best thing about creating this poke bowl or any gorgeous bowl of your favorite foods is portion control. The more ingredients you add and assemble in the bowl the healthier it becomes, as you're spreading out the ingredients with more plant-based foods.
1 cup jasmine rice
1/3 cup of mayonnaise
1/1/2 tbsp Sriracha
1/1/2 tbsp tamari or soy sauce
2 tsp sesame seeds
2 tsp black sesame seeds
2 wild sashimi tuna steaks (6-7 oz each)
1 tbsp extra virgin olive oil
2 tbsp rice vinegar
1 cup chopped cucumbers
1/2/ cup sliced radishes
1 avocado, sliced
1 cup edamame, cooked and shelled
red pepper flakes
high quality salt
Cook rice according to package directions. Meanwhile, in a small bowl, whisk together mayonnaise, Sriracha and soy sauce; set aside until ready to serve.
In a wide bowl, combine salt and all sesame seeds. Coat both sides of the tuna steaks with the mixture. Heat oil in a cast-iron skillet over high and when the pan is hot add the tuna. Sear about one to 2 minutes on each side until a golden crust forms. For poke the interior of the tuna should be very rare. Set aside and let it rest.
Cut tuna into bite-sized pieces and place over or next to the vegetables, salad greens, avocado, rice, quinoa or cauliflower rice. Mix vinegar with a touch of salt and pour over the veggies. Sprinkle red pepper flakes over the bowls. Drizzle with sauce and serve immediately.