Poke Bowl with Spicy Ahi Tuna

• Seafood

  • 1 8 ounce piece Ahi or yellowfin tuna, sushi-grade
  • 1 Imitation crab meat

• Produce

  • 1/2 Persian cucumber
  • 1 Pickled ginger
  • 1 Seaweed sheets, roasted

• Condiments

  • 1 Chili aioli sauce
  • 1/4 cup Mayonnaise
  • 1/4 cup Soy sauce
  • 1 tsp Sriracha sauce
  • 1 tsp Wasabi, prepared
  • 1 Wasabi-soy sauce

• Pasta & Grains

  • 2 1/2 cups White rice, cooked and chilled

• Baking & Spices

  • 1 Sesame seeds or rice seasoning

• Oils & Vinegars

  • 1/2 tsp Rice vinegar
  • 1/4 tsp Sesame oil

Found on thecozyapron.com

Description

Ingredients

• 8 ounce piece sushi-grade ahi or yellowfin tuna, diced into tiny cubes
• Wasabi-Soy sauce (recipe below)
• 2 ½ cups cooked and chilled white rice (or Jasmine)
• Chili Aioli Sauce (recipe below)
• ½ Persian cucumber, sliced thinly
• Pickled ginger
• Roasted seaweed sheets, julienned
• Imitation crab meat, julienned
• Sesame seeds or rice seasoning
• 1 – 1½ teaspoons prepared wasabi (can be purchased in a small tube)
• ¼ cup soy sauce
• ½ teaspoon rice vinegar
• ¼ teaspoon sesame oil
• ¼ cup mayonnaise
• 1 teaspoon sriracha sauce (or more, if you like it more spicy)

Directions

• Topping options (I used a little of all of these):
• -Add the cubed tuna to a small bowl, and drizzle over about half of the Wasabi-Soy sauce, reserving the rest for dipping, if desired; toss to coat the fish well.
• -Place all ingredients into a small dish and whisk together until well-blended; use immediately, or keep in covered container in fridge.
• -Add ingredients to a small dish and whisk to blend, then spoon into a small ziplock bag and cut the corner off when ready to drizzle the sauce over the fish; keep unused portion in the fridge.