What do you think about fresh tuna mixed in a bowl with cucumbers, avocado, spicy mayo and scallions? All of that served with some steamed rice? Mmm… think no more, it is everything you will find in this delicious recipe.
Nowadays bowl dishes became very popular all around the world. And combinations are many. I can surely say that I am obsessed with sushi, but these bowls are getting pretty close to that obsession right now.
It all started when my friend went tuna fishing and gave me some of the catch, which inspired me to make this dish. It is very easy to make with all well-known and available ingredients. You can have it for dinner, breakfast, lunch, it is filling and super tasty.
Title implies the word “poke”. It is a very popular dish in Hawaii, which includes raw fish topped with some onions and seaweed.
For the bottom or the bedding of your bowl dish you can use rice. You can use sushi rice from the markets and just follow instructions on the package. For this recipe I used short grain brown rice. If you are looking to cut on the carbs, you can also use some zucchini noodles instead, or cauliflower rice. What makes this poke bowl dish so delightful is actually the combination of super cold fish over hot sushi rice.
How to be sure that you bought good fresh sushi grade fish?
Well, first, find a reputable dealer who sells high volumes of regularly shipped fish. If you are not sure, ask them questions. Be sure that unwrapped sushi-grade fish is not stored in the same place like non-sushi-grade fish, as that would be a big minus. Always use your logic and common sense, when you smell fish, it should smell like ocean and have a vibrant colour.
When preparing this dish, keep in mind that it is the best to eat it the same day when prepared, but if you get any leftovers, you can keep them in the fridge for no more than 2 days.
If you are asking yourself where to find a spicy mayo, just look at your fridge. You can use any mayo that you already have and combine it with sriracha, to make it as spicy or as mild as you wish.
PREP TIME: 10 mins
COOK TIME: 5 mins
TOTAL TIME: 15 mins
For the fish:
1/2 pound sushi grade tuna, cut into 1/2-inch cubes 2 tablespoons reduced sodium soy sauce or gluten-free tamari 1/4 cup sliced scallions
1 teaspoon sesame oil
1/2 teaspoon sriracha
For the mayo:
2 tablespoons light mayonnaise (or whatever you already have)
2 teaspoons sriracha sauce
For the bowl:
1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes 1 cup cooked short grain brown rice or sushi white rice 2 scallions, sliced for garnish
1/2 medium Hass avocado, (3 ounces) sliced 1 teaspoon black sesame seeds
sriracha, for serving (optional)
Reduced sodium soy or gluten-free tamari, for serving (optional)
- Mix the mayo and sriracha in a small bowl and drizzle with a little water.
- In the other bowl, gently toss tuna with scallions, sesame oil, sriracha and soy sauce. Put aside to soak in while you prepare the bowls.
- In two bowls, firstly layer ½ of rice, then add ½ of tuna, scallions, avocado and cucumber.
- Sprinkle with sesame seeds, and add a spicy mayo. Serve with extra soy sauce if you desire and enjoy your bowly dinner.
Calories: 397kcal, Carbohydrates: 33.5g, Protein: 32.5g, Fat: 14.5g, Saturated Fat: 2g, Cholesterol: 48mg, Sodium: 864.5mg, Fiber: 6g, Sugar: 3g