Poke Bowls

Poke Bowls

Serves 4

Ahi Poke

1 lb sushi-grade ahi tuna, cut into ½” dice

¼ cup soy sauce

1 t rice vinegar

1 t mirin

1 t toasted sesame oil

1 t sambal olek (or sriracha)

Pinch red pepper flakes

2-3 scallions, finely minced

Mix all ingredients well in a bowl and marinate for 30 minutes. Keep refrigerated and use within 24 hours.

Pickled Red Onion

1 large red onion, cut thinly from pole to pole

1 cup water

1 cup apple cider or red wine vinegar

2 T sugar

1 T salt

Garlic cloves and peppercorns (optional)

Add the water, vinegar, sugar and salt to a bowl and warm in the microwave or stovetop until sugar and salt dissolve. Mix in the onions and cover and place in fridge for 24 hours. Onions will keep, covered in brine, for 2-3 weeks.

For the Poke Bowls

1 bag salad mix of choice

1 bag matchstick carrots

1 English cucumber, thinly sliced

1 avocado, thinly sliced

Ahi poke

Pickled red onions

2 cups cooked white, brown or sushi rice or other grain

Thinly sliced scallions (garnish) Sriracha mayo (garnish)* Chopped macadamia nuts (garnish) Furikake (garnish)

Lay down a small bed of warm, cooked rice. Top with the poke, assorted ingredients, sauces and garnishes as desired. Serve immediately.

*You can buy this condiment or make your own by mixing equal parts mayonnaise and sriracha. Use less sriracha if you want to make your own and have it less spicy.