Ahi Poke Bowl Recipe
seaweed salad, sushi rice, avocado, crispy wontons & sesame seeds
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Ingredients
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Seaweed Salad
Sushi Rice
Bowl Assembly
Method
Seaweed Salad Preparation
- 1
Rehydrate Seaweed
In a bowl, soak the dried seaweed in warm water for about 10 minutes until it is rehydrated and soft. Drain and squeeze out excess water.
- 2
Mix Salad Ingredients
In a mixing bowl, combine the rehydrated seaweed, rice vinegar, soy sauce, sesame oil, sugar, and chopped scallions. Toss well to combine. Let it sit for at least 10 minutes before serving to allow the flavors to meld.
- 3
Add Sesame Seeds
Just before serving, sprinkle sesame seeds over the seaweed salad and toss gently.
Sushi Rice Preparation
- 4
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear. This helps to remove excess starch.
- 5
Cook the Rice
In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and cook for about 20 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
- 6
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it is still warm. Allow the rice to cool to room temperature.
Bowl Assembly
- 7
Prepare the Bowl
In a serving bowl, start with a base of sushi rice. Press it down gently to form an even layer.
- 8
Add Ahi Tuna
Evenly distribute the diced ahi tuna over the sushi rice.
- 9
Add Avocado
Arrange the sliced avocado on top of the tuna.
- 10
Add Seaweed Salad
Spoon a generous portion of the prepared seaweed salad on one side of the bowl.
- 11
Garnish
Top the bowl with crispy wontons, and sprinkle sesame seeds over the entire bowl. Drizzle with soy sauce to taste.