Tuna Poke
Poke (pronounced poke-ay), a Hawaiian word meaning "to chop" or "to cut," refers to a traditional Hawaiian salad of diced raw fish in a simple, soy-based sauce with punchy seasonings like toasted sesame and chopped scallion greens. These tuna poke bowls feature seasoned brown rice and fresh veggies for a healthy, satisfying meal packed with protein and fiber.
Poke (pronounced poke-ay), a Hawaiian word meaning "to chop" or "to cut," refers to a traditional Hawaiian salad of diced raw fish in a simple, soy-based sauce with punchy seasonings like toasted sesame and chopped scallion greens. These tuna poke bowls feature seasoned brown rice and fresh veggies for a healthy, satisfying meal packed with protein and fiber.
Ingredients
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¾ cup thinly sliced scallion greens
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¼ cup reduced-sodium tamari
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1 ½ tablespoons mirin
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1 ½ tablespoons toasted (dark) sesame oil
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1 tablespoon toasted sesame seeds
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2 teaspoons grated fresh ginger
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½ teaspoon crushed red pepper (Optional)
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12 ounces sushi-grade tuna, skinned and cut into 1/2-inch cubes
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2 cups cooked brown rice
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2 tablespoons rice vinegar
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2 cups sliced snow peas
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2 cups sliced cucumber
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¼ cup chopped chives
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1/4 cup furikake seasoning
Method
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Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add tuna to the sauce in the medium bowl and gently toss to coat.
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Combine rice and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup tuna, 1/2 cup each snow peas and cucumber, and 1 tablespoon each chives and furikake. Drizzle with the reserved sauce and serve.
