Tuna Poke Recipe

Inspired by Belgard Kitchen

Time1h 30m

Serves2

brown rice, ponzu, avocado, wakame, cucumber, spicy mayo, pickled red onions + serranos, puffed rice

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Ingredients

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Base

1 cups brown rice

2 cups water

Tuna Poke

1 pound sushi-grade tuna

1 tbs ponzu sauce

1 whole Avocado

1/2 cups wakame seaweed

1/2 whole Cucumber

Spicy Mayo

1 cups Mayonnaise

2 tbs Sriracha sauce

Pickled Red Onions & Serranos

1 whole red onion

2 whole Serrano peppers

1/2 cups white vinegar

1 tbs sugar

1 tsp Celtic sea salt

Garnish

1/2 cups puffed rice

Method

Cooking the Rice

Prepare the Brown Rice

In a saucepan, combine the brown rice and water. Bring to a boil, then reduce heat to low, cover and simmer for about 40-45 minutes, or until the water is absorbed. Remove from heat and let it sit for 10 minutes before fluffing with a fork.

Preparing the Poke

Prepare the Tuna Poke

Cut the sushi-grade tuna into small cubes. In a bowl, combine the tuna with ponzu sauce. Gently mix to coat the tuna evenly.

Prepare the Vegetables

Slice the avocado and cucumber. Soak the wakame in water for about 10 minutes or until rehydrated, then drain.

Spicy Mayo and Pickling Onions

Make Spicy Mayo

In a small bowl, mix together mayonnaise and Sriracha sauce until well combined.

Pickle the Red Onions and Serranos

Thinly slice the red onion and serrano peppers. In a jar, combine vinegar, sugar, and salt. Add the sliced onions and serranos, and let them pickle for at least 30 minutes.

Assembly

Assemble the Poke Bowl

In a bowl, start with a base of brown rice. Top with the tuna poke, avocado slices, wakame, and cucumber. Drizzle with spicy mayo and add pickled red onions and serranos. Finish with a sprinkle of puffed rice for crunch.