Easy Hawaiian spicy Ahi poke bowl (4-6 servings

• Seafood

  • 1 1/2 lbs Ahi tuna, high quality steak

• Produce

  • 1 Slices Avocado, fresh
  • 1 Carrots
  • 1 Edamame
  • 1 Nori seaweed sheets, Large
  • 1 Onogori seaweed
  • 1 tsp Red chili flake
  • 1 stalk Scallion
  • 4 Shallots or 1 small sweet onion
  • 1 Zucchini

• Condiments

  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice like sushi rice or short-grain brown rice, Cooked short-grain

• Baking & Spices

  • 1 Furikake rice seasoning
  • 1 tbsp Sesame seeds, toasted white

• Oils & Vinegars

  • 2 tsp Rice vinegar
  • 1 tsp Sesame oil

Found on whattocooktoday.com

Description

Ingredients

• About 1½ to 2 lbs of high quality Ahi tuna steak
• 4 shallots or 1 small sweet onion (very thinly sliced)
• 1 stalk of scallion (finely chopped)
• 1 tsp of sesame oil
• 3 Tbsp of soy sauce
• 2 tsp of rice vinegar
• 1 tsp of red chili flake (more if you like it spicy) or you can use sriracha if you like
• 1 Tbsp toasted white sesame seeds
• Cooked short-grain rice like sushi rice or short-grain brown rice
• Shelled edamame
• Grated carrots
• Grated zucchini
• Slices of fresh avocado
• Onogori seaweed
• Furikake rice seasoning
• Large Nori seaweed sheets (halved)

Directions

• Prepare the seasoning by mixing everything in a bowl. Set aside
• The Ahi poke is as good as the tuna you get. So make sure you get the high quality tuna. Pat it dry and then slice it along the grain (not across it) and then horizontally to make cubes. I love large cubes, if you prefer smaller, cube it smaller. Set them in a large bowl. Pour the seasoning over and gently toss to make sure the sauce coats the ahi steaks
• Place cooked rice (amount depends on how much you want to eat). Id say about 1 cup is good to start with. Then place the edamame, carrots, zucchini, slices of avocado and any other veggies you want to include in your bowl. Lastly piled the ahi poke cubes high on top, probably about 6-7 per bowl. Sprinkle with more scallion, sesame seeds and furikake seasoning
• Make sure your hands are dry to prevent the seaweed from sticking to your hand and get soggy. Place the left side of the seaweed horizontally on your left palm (if you are right handed), spred about 2-3 Tbsp of rice on that side. Top with some veggies then follow by the ahi cubes. Roll the seaweed from the lower left all the way to the right to form a cone. Place a bit of rice on the top corner and gently pinch to seal the cone. I sprinkled with more sesame seeds and some scallions on top. Repeat with the rest of the seaweed sheets. This have to be served immediately or the seaweed will get soggy. Only wrap when you are ready to serve them