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My Take On Tuna Poke Bowls

Let’s get to this fun and easy dinner dish but, first, let’s say it correctly. It is pronounced poh-kay and it means “to cut crosswise into pieces.”

This beautiful creation began in Hawaii as a simple dish of marinated tuna mixed with assorted items that they had on hand such as onion, seaweed, wasabi, and kimchee. The dish became popular in the 1970’s for fisherman who needed a quick and easy snack.

I liken it to the many simple and easy Italian dishes that originated from the need for a quick snack from things they had on hand: Arancini, pasta-fa-zool, greens and beans to name a few.

Making this Poke is so easy. Give it a try and take liberty where you need to.

What you need for the rice:

  • 1 1/2 cups sushi rice
  • 2 cups of water
  • Kosher salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar

What to do with the rice:

Always rinse rice in a strainer before using.

Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan.

Reduce the heat to low, cover, and cook the water is absorbed, maybe 15- 20 minutes. Let it sit just about 10 minutes.

PS: I use a rice cooker- super easy and simple.

What you need for the marinade:

sushi-grade tuna, cut into 1/2-inch slices/cubes- 1/3 pound per person

  • 4 tablespoons of good quality Tamari or soy sauce
  • 1 tsp rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 teaspoon peeled grated fresh ginger
  • 1 tsp toasted sesame oil
  • ¼ tsp red pepper flakes
  • Few scallions, thinly sliced
  • 1 tsp granulated sugar

What to do with the marinade:

Combine all the ingredients above and whisk to mix. Add the tuna and stir to coat it thoroughly.

Sprinkle with a smidgen of salt.

Cover and keep chilled until you are ready to assemble.

Toss well before serving.

 Add in’s:

  • Shredded lettuce- your preference
  • Pickled Red Onions
  • Avocado- ripe-ish and cubed
  • Mango peeled and cubed
  • 1/2 cucumber, peeled and chopped
  • Steamed edamame
  • Seaweed Salad
  • Chopped macadamia nuts
  • Lime wedges for garnish
  • sesame seeds, for topping

 It is time to assemble the bowls!

Divide the cooked cooled rice among bowls. Make it your own.

Now the design is up to you. Some top the rice with the tuna mixture and then add the add in’s. Some build the bowls and top with the tuna.

Sprinkle the final creation with the chopped macadamia nuts and sesame seeds. You can crisscross some Siracha mayo as the perfect ending.

Enjoy with a lovely, light wine. Tonight, we are using Miranius 2017 from Spain. “Miranius is a clever fox who goes into our vineyards and is delighted with the sweet aromas of the grapes.”

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