Ingredients Needed:
Loin of Tuna, trimmed and patted dry
1 Cucumber
2 carrots
1 cup of lettuce
1 avocado
1 cup (dry) of sushi rice
1 mango (optional)
green onions
Sesame Seeds (white and Black)
Sriracha Mayo
Sriracha
Sauce ingredients
Soy Sauce
Rice Wine Vinegar
Sesame Oil
Brown Sugar
Ginger Powder
STEP 1:
Rinse Rice and Cook. Rinse your rice until the water runs clear, then cook sushi rice according to instructions.
STEP 2:
While Rice is Cooking, Take the loin of Tuna, pat dry and dice into bite-sized cubes. Dice enough for desired amount, store in bowl and place in the fridge.
STEP 3:
Cut Veggies; dice skinned cucumbers, shred carrotts, shred lettuce, cut avocado, green onions, mango (optional) and any other veggies you would like to add to your poke bowl. (pickled onions are a good addition)
STEP 4:
Once rice is done cooking, season rice with rice wine vinegar and place in fridge until cool.
STEP 5:
SAUCE (makes enough for two people)
In a bowl Mix following ingredients
6 tbl of Soy Sauce
2 Tbl of Rice Wine Vinegar
2 Tbl Sesame Oil
1 Tbl brown sugar
generous shake of ginger powder (enough to cover a layer of the mixture)
MIX
STEP 6:
MIX IT ALL UP!
Put all the ingredients into a bowl starting with rice split into two bowls, then veggies (save the green onions for last step) and finally diced Tuna. Pour sauce over bowl and then in a zig-zag pattern lightly dress poke bowl with siracha and siracha mayo. Sprinkle Green onions and black and white sesame seeds over bowl.
STEP 7:
ENJOY!