Tuna Poke Bowls

¼ cup + 2 tablespoons soy sauce

2 tablespoons vegetable oil

1 tablespoon sesame oil

2 tablespoons honey

1 tablespoon Sambal Oelek (aka Chile Garlic Sauce)

2 teaspoons fresh grated ginger

3 scallions, white and green parts, thinly sliced

1 pound sushi-grade ahi tuna (such as yellowfin or big-eye tuna), diced into ¼ or ½-inch pieces

2 cups sushi rice, cooked according to package instructions (any other type of rice or grain can be substituted)


OPTIONAL TOPPINGS

Sliced avocado

Sliced cucumber

Edamame

Pickled ginger

Diced mango

Potato chips or wonton crisps

Sesame seeds


In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.

To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side.


Prep Time: 20 Minutes Total Time: 20 Minutes, plus at least 15 minutes to marinate

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