Tuna Poke Bowl Recipe
Ahi Tuna, jasmine rice, teriyaki sauce glaze, carrot, scallions, wasabi citrus aioli.
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Ingredients
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Base
Tuna
Vegetables
Wasabi Citrus Aioli
Method
Cooking the Rice
- 1
Prepare Jasmine Rice
In a medium saucepan, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil over high heat.
- 2
Simmer Rice
Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
- 3
Fluff Rice
Fluff the rice with a fork before serving.
Preparing Ahi Tuna
- 4
Dice Ahi Tuna
While the rice is cooking, cut the ahi tuna into small 1/2-inch cubes.
- 5
Marinate Tuna
In a bowl, combine the diced tuna with 3 tablespoons of teriyaki sauce. Mix gently to coat the tuna evenly.
Preparing Vegetables
- 6
Julienne Carrot
Peel the carrot and cut it into thin matchstick-sized pieces.
- 7
Slice Scallions
Chop the scallions, separating the green tops from the white parts.
Making Wasabi Citrus Aioli
- 8
Mix Aioli Ingredients
In a small bowl, mix together 1 cup of mayonnaise, 1 teaspoon of wasabi paste, and 1 tablespoon of lemon juice.
- 9
Season Aioli
Add salt to taste, and mix well until smooth and combined.
Assembling the Bowl
- 10
Layer Ingredients
In a serving bowl, add a generous scoop of jasmine rice as the base.
- 11
Top with Tuna and Vegetables
Carefully add the marinated ahi tuna on top of the rice, then arrange the julienned carrots and chopped scallions around.
- 12
Drizzle Aioli
Drizzle the wasabi citrus aioli over the top of the poke bowl.
- 13
Serve
Enjoy your fresh tuna poke bowl immediately!