Poke Bowls

Name: Poke Bowls
Prep time: 20 min
Total time: 20 min
Yield: 4 appetizer servings
Ingredients: u00bc cup tamari; u00bc cup mirinu00a0; 2 tablespoons minced scallions, white and green parts; 1 tablespoon toasted sesame oilu00a0; 2 teaspoons grated gingeru00a0; 1 teaspoon honeyu00a0; 1 Fresno chile, mincedu00a0; Kosher salt; 1 pound sushi-grade ahi tuna, cut into u00bc-inch diceu00a0; Sliced Persian cucumbers; Sliced radishesu00a0; Toasted black and white sesame seeds; Diced avocadou00a0; Sliced noriu00a0; Edamameu00a0; Pickled gingeru00a0

By Leslie Blythe Asian, Fish Assembling

February 6, 2018

Poke is a raw fish salad served as an appetizer or main course in Hawaiian cuisine. Be sure to use fresh, sushi-grade tuna for the very best flavor. The topping options are endless. I made it with avocado and baby cucumbers.

Prep: 20 mins
Yields: 4 appetizer servings

Ingredients

¼ cup tamari

¼ cup mirin

2 tablespoons minced scallions, white and green parts

1 tablespoon toasted sesame oil

2 teaspoons grated ginger

1 teaspoon honey

1 Fresno chile, minced

Kosher salt

1 pound sushi-grade ahi tuna, cut into ¼-inch dice

Toppings

Sliced Persian cucumbers

Sliced radishes

Toasted black and white sesame seeds

Diced avocado

Sliced nori

Edamame

Pickled ginger

Directions

1Combine the tamari, mirin, scallions, sesame oil, ginger, honey, chile and some salt in a bowl, stirring together until the honey dissolves into the mixture. Fold in the tuna and refrigerate for 30 minutes for the flavors to combine.

2Serve with your favorite toppings, including sliced cucumbers and radishes, toasted sesame seeds, diced avocado, sliced nori, edamame and pickled ginger.

Recipe from Valerie's Home Cooking by Valerie Bertinelli

Please Note
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of food-borne illness.

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