When my kids were little in elementary school we went to each of the Hawaiian islands every year. Just when we declared our favorite island the next seemed even better, I think every Hawaiian island is very unique and similar in a way. We would spent a whole week enjoying the beautiful ocean, driving around the thick rain forests, volcanos, canyons, meadows, kayaking the rivers, waterfalls and other fun things to do like surfing, swimming, snorkeling, whale watching, water activities and basically living the Aloha life.
Vacations for us is never cooped up in an all inclusive resort, don’t get me wrong it works for some people and I respect that. We are active exploring kind and like the privacy of home away from home. We love to explore local cuisines, markets bring them back and cook with local ingredients. To this day my kids talk about their experiences and that’s precious to me.
One of the favorite items from the grocery store were array of poke that were marinated with different flavors. They made wonderful lunches after the morning surf lesson & swimming and we would enjoy them sitting in the balcony of our little apartment watching the waves crash on the beach.
To make Vegan Poke Bowls replace the fish with tofu, cubes of watermelon, blood orange for that vibrant color mimicking tuna, simply dice the tofu, watermelon or blood oranges into small cubes, marinade in the same marinade as fish and enjoy.
Tuna Poke Bowl
Make these healthy delicious poke bowls for a light yet satisfying meal. They are made with fresh sushi grade ahi tuna, tamari-sesame oil marinade over sushi rice, topped with radishes, cucumber, avocado, microgreens and sprinkled with sesame seeds.
NOTE: Ahi tuna is raw and rice is warm, it must be eaten immediately after combining the bowl. Raw sushi tuna can be refrigerated up to a day before prepping to be eaten raw. Ive noticed a well stocked Asian market that sells fresh fish has good quality sushi/sashimi grade fish and the inventory moves faster.
Ingredients
MAKES ABOUT 4 bowls
TIME: 25 minutes including prepping while rice cooks.
- about 1 lb ahi, tuna sushi-grade
- 1/4 cup tamari, or any good quality Japanese soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 4-5 radishes thinly sliced
- 2 green onion sliced
- 2 Persian cucumbers thinly sliced
- 1 avocado diced
- microgreens for garnish
- 1 cup sushi rice, washed till water runs clear
- 1 1/2 cups water for rice or as needed for your brand of rice
GARNISH
white and black sesame seeds
sriracha sauce for some heat
Instructions
- Place the rice in a bowl and rinse until the water runs clear. Place the rice in a sauce pan and bring the water to a boil, then drop it to a simmer and cook the rice for 20 minutes.
- While the rice is cooking, dice the ahi tuna into bite-sized pieces.
- In a small bowl, stir together the tamari, sesame oil and rice vinegar. Then add the ahi tuna and gently stir until all of the pieces are coated. Add the green onion and stir again. Keep refrigerated till the rice cooks.
- When the rice is fully cooked, divide the rice ( and the remaining toppings) into four rice bowls. Top the rice with ahi tuna, a few sliced radishes, cucumber and a some diced avocado.
- Garnish with microgreens and a sprinkle of white and black sesame seeds.
- Serve right away. Fresh raw fish should be eaten immediately, I don’t recommend leaving it in the fridge over a day.
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