Cabana Poke Bowl Recipe

CABANA POKE BOWL

1. 1

   Rinse the sushi rice until the water runs clear. Cook the rice according to package directions to yield about 2 cups cooked; let it rest 10 minutes, then fluff.

2. 2

   Season the warm rice with rice vinegar, sugar, and salt. Gently fold to coat evenly and set aside to cool to room temperature.

3. 3

   Make the tuna poke: in a bowl, combine the diced tuna with soy sauce, sesame oil, and honey. Add chili flakes if desired. Toss in sesame seeds and let marinate for 15–20 minutes.

4. 4

   Crispy shallots: Heat oil in a small skillet. Fry the shallots until deep golden and crisp, then drain on paper towels.

5. 5

   Prepare vegetables: julienne carrot, slice cucumber, and thinly slice radish. Chill until ready to assemble.

6. 6

   Wakame salad: Soak wakame in cold water until softened. Drain well and toss with a touch of sesame oil, a splash of rice vinegar, light soy sauce, and sesame seeds.

7. 7

   Avocado: Slice the avocado; if desired, toss with lemon juice to prevent browning.

8. 8

   Assemble bowls: Divide the seasoned rice between bowls. Top with tuna poke, cucumber, carrot, wakame salad, radish, and avocado slices.

9. 9

   Finish: Drizzle any remaining poke sauce over the bowls, sprinkle extra sesame seeds, and garnish with crispy shallots. Serve immediately.