Poke Bowl with Tuna, Rice & Summer Veggies

Two Poke Bowls with Rice, Tuna & Summer veggies

5 from 1 vote

Poke Bowl with Tuna, Rice & Summer Veggies

Combine Asian umami flavors and great quality tuna with a dash of local veggies for color and taste. A light summer meal that is a snap to prepare!

Prep Time20

Total Time20

Course: First Course & Sides, Main Course

Cuisine: asian, Hawaiian

Keyword: poke bowl, poke bowl with summer veggies

Servings: servings

Author: Karen Sheer a zest for life

Ingredients

3/4 pound fresh ahi tuna sushi grade
2 cups steamed rice I use a short grain
4 tablespoons Karen's Zesty Ponzu Sauce * See recipe, have more for drizzling; see substitutions
2/3 cup seasonal Summer vegetables cucumbers, radishes and colored carrots
4 tablespoons scallions thinly sliced
1/2 cup avocado small dice
3 teaspoons dried seaweed wakame or hijiki, soaked and drained
1/4 cup enoki mushrooms
3 tablespoons macadamia nuts chopped
2 teaspoons white & black sesame seeds
few pinches pink sea salt such as Hawaain Alaea or Himalayan

Instructions

Make Karen's Zesty Ponzu Sauce ahead of time (or see suggestions for marinade.)
Steam rice.
Wash and pat dry the tuna. Cut into even 1/2" cubes (cut to the size of your liking.)
Add to a bowl to fit. Add the Ponzu Sauce, mix well cover and refrigerate 15 minutes, or up to one hour.

Put Together Bowls:

Add 1/2 cup rice to each bowl. I like luke-warm rice, you might prefer warm or room temperature. Add a portion of tuna to the center of each bowl using any juices in the bowl. Add scallions over tuna.
Start topping each bowl with cucumbers, radishes and carrots - adding decoratively. Continue topping with avocado, seaweed and enoki mushrooms.
Sprinkle macadamia nuts and sesame seeds over the tuna. Add pink salt if desired and serve! I like to have extra Ponzu sauce on the side for drizzling.

Notes

* If not using Karen's Zesty Ponzu Sauce: Optional Marinade ~ stir up 3 tablespoons soy sauce or tamari, 2 teaspoons pure sesame oil, pinch of chili flakes such as Gochugaru or Szechuan, 1 tablespoon lemon juice or - Yuzu Juice (my favorite.)

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