Tuna Poke Bowl Recipe
sashimi grade ahi tuna poke, crispy wontons, green papaya slaw, chili crisp, carrot miso dressing, coconut jasmine rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tuna Poke
Coconut Jasmine Rice
Green Papaya Slaw
Chili Crisp
Carrot Miso Dressing
Crispy Wontons
Method
Coconut Jasmine Rice
- 1
Cook the Rice
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- 2
Simmer
Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 10 minutes.
Tuna Poke
- 3
Prepare the Tuna
Cut the sashimi grade ahi tuna into small cubes. In a mixing bowl, combine tuna with soy sauce, sesame oil, chopped green onions, and sea salt. Gently mix to combine and set aside.
Green Papaya Slaw
- 4
Make the Slaw
In a large bowl, combine shredded green papaya and carrots. In a small bowl, whisk together lime juice, fish sauce, and sugar. Pour the dressing over the slaw and toss to coat.
Carrot Miso Dressing
- 5
Prepare the Dressing
In a blender, combine miso paste, grated carrot, rice vinegar, honey, and water. Blend until smooth. Adjust consistency with additional water if needed.
Crispy Wontons
- 6
Fry the Wontons
In a deep skillet or pot, heat vegetable oil over medium-high heat. Fry wonton wrappers in batches until golden and crispy, about 2 minutes per side. Remove and drain on paper towels.
Assemble the Bowl
- 7
Combine Ingredients
In a bowl, layer the coconut jasmine rice, tuna poke, green papaya slaw, and top with crispy wontons.
- 8
Finish with Toppings
Drizzle with chili crisp and carrot miso dressing to taste. Serve immediately.
