Poke Bowl Recipe
Ahi Tuna Poke, jasmine rice, cucumber, avocado, radish, serrano peppers, edamame and green onions tossed in our house-made ponzu sauce. Topped with chili lime aioli, seaweed salad, fried wontons and sesame seeds
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Ingredients
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Poke Bowl Base
Ponzu Sauce
Chili Lime Aioli
Toppings
Method
Preparation of Ingredients
- 1
Cook Jasmine Rice
In a pot, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare Ahi Tuna
Cut the ahi tuna into small cubes and set aside in a bowl.
- 3
Chop Vegetables
Dice the cucumber, avocado, and radish into small pieces. Thinly slice the serrano pepper and chop the green onions.
- 4
Prepare Edamame
If using frozen edamame, cook according to package instructions and set aside.
Make Ponzu Sauce
- 5
Combine Sauce Ingredients
In a bowl, mix together 4 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of lime juice, 1 tablespoon of mirin, and 1 tablespoon of bonito flakes. Stir well and set aside.
Make Chili Lime Aioli
- 6
Combine Aioli Ingredients
In a small bowl, mix 1 cup of mayonnaise with 1 teaspoon of lime zest and 1 teaspoon of chili powder. Stir until smooth and set aside.
Assemble Poke Bowl
- 7
Combine Ingredients
In a large bowl, combine the cooked jasmine rice, ahi tuna, cucumber, avocado, radish, serrano pepper, edamame, and green onions. Pour the ponzu sauce over the mixture and toss gently to combine.
- 8
Serve
Divide the poke mixture into serving bowls. Top each bowl with a dollop of chili lime aioli, seaweed salad, fried wontons, and a sprinkle of sesame seeds. Enjoy your poke bowl!
