Red’s Favorite Spicy Tuna Poke Bowls.
Ingredients
- 2 (4 ounce) sushi grade tuna steaks, cubed
- 1/4 cup soy sauce or tamari
- 1 tablespoon sesame chili oil
- 2 teaspoons grated ginger
- 1 to 2 teaspoons crushed red pepper flakes
- 1/4 cup chopped green onions
- 1 tablespoon toasted sesame seeds
- 1 cup Persian cucumbers, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 3-4 cups sushi rice, cooked
- avocado, pickled ginger, and nori sheets – for serving
- fried shallot crumbs
- 1/3 cup olive oil mayo
- 1 to 2 tablespoons sriracha
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. To make the poke. In a medium bowl, combine the tuna, soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Toss to mix.
- 2. To make the cucumber salad. Toss together the cucumbers, rice vinegar, honey, and a pinch each of chili flakes and salt.
- 3. To make the Spicy Mayo. In a small bowl, stir together the mayo, sriracha, honey, and soy sauce (or tamari).
- 4. To assemble, add the rice to bowls, top with avocado, cucumber salad, poke, pickled ginger, green onions, and nori. Spoon over the spicy mayo. Sprinkle on the crumbs. Serve with additional spicy mayo.
Source
Original recipe: View Original