Poke Bowl New 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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Ingredients
Method
Preparation Steps
- 1
Cook Jasmine Rice
Rinse jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 1.5 cups of water and a pinch of salt. Bring to a boil, reduce to low heat, cover, and simmer for about 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
- 2
Prepare Ahi Tuna
Dice the Ahi tuna into 1/2-inch cubes. In a bowl, combine the diced tuna with 2 tablespoons of ponzu sauce. Set aside to marinate for about 10 minutes.
- 3
Chop Vegetables
Thinly slice the cucumber, radish, and serrano peppers. Cut the avocado in half, remove the pit, and scoop out the flesh. Cut into slices. Chop the green onions.
- 4
Assemble the Poke Bowl
In a serving bowl, layer the cooked jasmine rice as the base. Top with marinated Ahi tuna, cucumber, avocado, radish, serrano peppers, edamame, and green onions.
- 5
Add Sauces and Toppings
Drizzle the remaining ponzu sauce over the poke bowl, followed by chili lime aioli. Top with seaweed salad, fried wontons, and a sprinkle of sesame seeds.
