Wild-caught Tuna Poke Bowl Recipe
regenerative black rice, avocado, roasted mushrooms, cucumber, jalapeño, edamame, citrus ponzu, Chef Matt’s Magical Dust
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Ingredients
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Base
Toppings
Sauce
Method
Preparation
- 1
Cook the Black Rice
Rinse the black rice under cold water. In a pot, combine 1 cup of black rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the water is absorbed. Remove from heat and let sit covered for 10 minutes.
- 2
Prepare the Roasted Mushrooms
Preheat the oven to 400°F (200°C). Slice the mushrooms and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden and tender.
- 3
- 4
Prepare the Tuna
Dice the wild-caught tuna into bite-sized pieces and place in a bowl. Drizzle with some citrus ponzu sauce and sprinkle with Chef Matt’s Magical Dust. Gently toss to combine.
