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At-Home Poke Bowls

5 from 1 vote
Print Recipe
Course Appetizer, Main Course
Servings 2

Ingredients
  

  • 1 lb Sushi Grade Tuna
  • 1 Cup Cooked White Rice
  • 4 Tbsps Toasted Sesame Oil
  • 1/4 Cup Low Sodium Soy Sauce
  • 1 Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Red Chili Flakes
  • 1 Tsp Ground Ginger
  • 2 Tbsps Honey
  • 1/4 Cup Red Wine Vinegar
  • 1 Tbsps Sesame Seeds
  • 1/4 Cup Radishes Sliced
  • 1/4 Cup Green Onion Chopped
  • 1/4 Cup Mango Diced
  • 1 Large Avocado Sliced
  • 1/2 Cup Carrots Sliced
  • 10 Sheets Wasabi Roasted Seaweed

Instructions
 

  • Chop the carrots and slice the cucumbers. Add them to separate bowls. 
    Add 1 tablespoon of honey, 1 tablespoon of toasted sesame oil, and 1/8 cup of red wine vinegar to each bowl. Stir and set aside allowing the vegetables to pickle. 
    **you could also pickle the radishes if you wish
  • Chop the tuna into squares. Add it to a mixing bowl with soy sauce, the remainder of the toasted sesame oil, ginger, garlic powder, onion powder, chili flakes, sesame seeds, black pepper, and soy sauce. 
  • Add rice to a bowl. Top the rice with the pickled carrots, pickled cucumbers, radishes, diced mango, chopped green onion, roasted seaweed, avocado slices, and marinated tuna. 
    **Drizzle the leftover juices from the tuna bowl over the bowl. I like to add sweet chili sauce to mine!