Indulge in the Irresistible Ahi Tuna Poke Bowl アヒポケ

ahi tuna

🥗Healthier: tofu

💰Cheaper: salmon

Tofu is a plant-based option; salmon is often less expensive than fresh tuna.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat; vegetable oil is more budget-friendly.

seaweed

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients; kale is often less expensive.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce offers similar spice; chili paste is often cheaper.

Soak seaweed in water for 5 minutes to rehydrate, then squeeze out the water and cut into smaller pieces about one inch long.

Cut 1/4 of a sweet onion into thin slices.

Cut two green onions in half and thinly slice them diagonally.

Cut 1 pound of sashimi grade tuna into 3/4 inch strips, then cut into bite-sized cubes.

In a large bowl, combine the tuna, onion, seaweed, and green onion.

Add 1 tablespoon roasted sesame oil, 2-3 tablespoons soy sauce, and salt to taste.

Optionally, grate 1/4 teaspoon of ginger and add it to the mix.

Gently mix everything together, cover, and refrigerate for at least one hour or up to 12 hours to develop the flavors.

Serve the poke in a serving bowl or plate, sprinkle white sesame seeds on top, and enjoy chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens