Ahi Tuna and Watermelon Poke’ Bowls

Chicken, Fish, Recipes, Vegan, Vegetarian

What makes poke bowls so appealing are the contrasts in flavors, textures and temperatures; warm rice, chilled toppings and the sauces are beyond delicious! If raw fish isn’t your thing, it would e equally great with seared shrimp or salmon.

Ahi Tuna and Watermelon Poke' Bowls 1

Ahi Tuna and Watermelon Poke’ Bowls

What makes poke bowls so appealing are the contrasts in flavors, textures and temperatures; warm rice, chilled toppings and the sauces are beyond deleicous! If raw fish isn’t your thing, it would e equally great with seared shrimp or salmon.
Course Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • ½ cup soy sauce preferably Kikkoman
  • ¼ cup sugar
  • ¼ cup mirin
  • 1 teaspoon sesame oil
  • ¼ teaspoon kosher salt
  • ¼ cup ginger grated on a Microplane or small holes of a box grater, lined with plastic wrap
  • 2 tablespoons sesame seeds toasted in a dry skillet, just until golden and fragrant, remove to a plate to cool
  • 1 lb ahi (yellowfin tuna) sushi quality, cut into ½ inch dice
  • 1 cup mayonnaise preferably Hellman’s
  • 2 cloves garlic minced and mashed to a paste, using a pinch of salt and scraping with edge of chef knife
  • 2 tablespoons Sriracha sauce or to taste
  • ½ teaspoon kosher salt
  • Pickled Carrot and Daikon
  • 1 cup shredded carrots bagged or 2 carrots, peeled and julienned with a julienne peeler
  • 1 cup peeled and shredded with a julienne peeler or mandolin
  • cup rice vinegar or white vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

Salad

  • 4 cups brown rice cooked
  • 1 avocado cut in ½ inch dice
  • 1 cup English cucumber cut in 1/2 inch dice; ½ English cucumber, scored lengthwise with tines of fork, halved and thinly sliced
  • 1 cup of one of any of following fruits cut into ½ inch dice: mango, pineapple or watermelon
  • ½ cup mint or cilantro rough chopped

Instructions
 

  • Poke Sauce: Whisk ingredients in a medium bowl. Add ⅓ cup to a bowl; add tuna. Stir to combine, and marinate in the refrigerator for 15 minutes. Reserve remaining sauce for serving.
  • Pickled Carrot and Daikon:: Stir together vinegar, sugar and salt. Add the carrot and daikon. Let stand for a half hour, then refrigerate.
  • Sriracha Mayonnaise: Whisk ingredients to blend. Set aside for 20 minutes to allow flavors to meld.
  • Brown Rice 2 cups long grain brown rice
  • Bring a large pot of water (like a pasta pot) to a boil. Add brown rice, stir it once; boil, uncovered, for 30 minutes. Drain rice, then return rice to the now-empty pot, off heat, and cover with a lid for 10 minutes. Uncover, fluff rice with a fork
  • Garnishes: One or more of the following: 2 scallions thinly sliced, Furikake, fried shallots, wonton strips, lime wedges.
  • Assemble Bowls::Add one cup of rice to a shallow bowl. Working in a circular pattern, top with ½ cup tuna, pickled carrot and daikon, fruit, avocado and cucumber. Drizzle with Sriracha aioli and reserved poke sauce. Top with garnishes.
Keyword keto, quick, tuna