Daily Spot's favorite (and easiest) recipe for Poke Bowls. Brought to you be Domesticate-Me!
¾ cup short-grain brown rice, uncooked 12 ounces sushi-grade ahi tuna For the poke dressing: 2 teaspoons sesame oil ¼ cup low-sodium soy sauce 1 teaspoon unseasoned rice vinegar 1 teaspoon freshly grated ginger ¼ cup plus 1 tablespoon finely chopped scallions (white and light green parts only) 1 teaspoon Sriracha (Feel free to add another ½ teaspoon if you're into spicy) 3 tablespoons fresh lime juice For the bowls: 2 teaspoons sesame seeds, toasted 1 cup julienned carrots ¾ cup thinly sliced English cucumber ½ ripe avocado, sliced or cubed
Start by cooking your brown rice according to the package directions. Once cooked, let it cool to room temperature.
While the rice is cooking, prepare your poke. In a small bowl, combine all the ingredients for the dressing.
Slice your tuna into ½-inch cubes. Place the cubed tuna in a medium bowl and add the poke dressing. Gently toss to coat. Cover your poke with plastic and refrigerate for at least 15 minutes.
While your poke is chillaxing in the fridge, toast your sesame seeds. Heat a small pan over medium heat. (Don’t put any oil in the pan, dudes!). When hot, add the sesame seeds and toast for about 2 minutes, shaking the pan regularly, until they’re golden. Remove them from the heat and set aside until ready to use.
Now it’s time to prep your sushi bowls. Divide the brown rice between two bowls. Top with the carrots, cucumbers and avocado. (You can obviously just pile things in the bowl, but it will take less than 30 seconds to make it look attractive, dudes. Please consider it.)
Remove your tuna poke from the fridge and stir it gently. Top each bowl with half of the tuna poke mixture. And drizzle any remaining dressing over everything. Sprinkle with toasted sesame seeds and serve immediately.
Nutrition (per serving)
Calories: 604 Carbs: 26 Fat: 15 Protein: 53 Sodium: 1061 Sugar: 5 *recipe serves 2