Ahi Tuna and Sesame Poke Bowls
1 cup sushi rice
1 lb high-quality Ahi Tuna, diced into 1/2-inch cubes
1 seedless cucumber
3 radishes, sliced very thin
1 carrot, sliced very thin
1 yellow bell pepper, seeded and cut into 1/2 in. strips
1/2 cup edamame, shelled
Sauce for Tuna
1/4 tamari (soy sauce)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon fresh ginger, grated
2 green onions, sliced very thin
1 tablespoon sesame seeds
In a small sauce pot, cook the sushi rice per the packaged instructions for 1 cup of dry rice. Cook, then set aside to cool.
Next, make the sauce by combining the soy sauce, sesame oil, vinegar, ginger, green onions and sesame seeds. Add the cut salmon and toss to combine, then set aside.
To serve, place 1/2 cup of rice in a bowl, then top with some of the salmon mixture, and remaining vegetables (as much as desired per serving).
*Tip - slice the vegetables using a mandolin, for even, paper-thin slices.