Ingredients
r
8 oz raw tuna (flash frozen or sashimi grade)
P
Poke Sauce:
s
2 tbsp soy sauce
r
1 tsp rice vinegar
h
1 tsp honey
s
1 tsp sesame oil
s
1 tsp sriracha
s
2 cups steamed rice
t
toppings:
s
½ cup sliced cucumbers
s
½ cup shelled edamame
s
½ cup shredded carrots
d
½ cup diced mango
d
½ cup diced avocado
s
½ cup shredded purple cabbage
f
furikake seasoning
S
Spicy mayo:
k
¼ cup kewpie mayo or regular mayo
s
1 tbsp sriracha
r
1 tsp rice vinegar
s
½ tsp sesame oil
W
Water for thinning
Directions
1
Thaw tuna in fridge. Slice into bite sized cubes. Add all remaining ingredients, mix well. Cover and allow to marinate (20 minutes)
r
8 oz raw tuna (flash frozen or sashimi grade)
s
2 tbsp soy sauce
r
1 tsp rice vinegar
h
1 tsp honey
s
1 tsp sesame oil
s
1 tsp sriracha
2
Prepare 2 cups steamed rice and season. Divide rice into 2 bowls and add your toppings then spoon on the tuna and poke sauce.
s
2 cups steamed rice
t
toppings:
P
Poke Sauce:
3
Top with spicy mayo (recipe to the left) and furikake seasoning.
S
Spicy mayo:
f
furikake seasoning
