Ahi tuna bowls — quick, healthy, and light — a perfect meal on a hot summer evening. Our family loves sushi and sashimi, but to feed all of us at a Japanese restaurant requires a bank loan.
This homemade version of an Ahi Poke Bowl is cost conscious (well, as much as it can be for purchasing fresh tuna). It makes for an excellent light dinner on an evening when it’s just too hot to cook.
Ahi Poke Bowls
- 2 cups hot cooked sushi rice
- fresh vegetables, such as broccoli, carrots, snow peas, onions, or bok choy, sautéed in oil, garlic, and ginger
- 1-½ pounds sashimi-grade ahi tuna, cut into bite-size cubes
- ¼ c. Kikkoman soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 tsp honey
- 1 tsp wasabi paste or sriracha
- 2 tsp sesame seeds
- 3 green onions, chopped
While rice is cooking, combine tuna and all other ingredients except sautéed vegetables in a large plastic or glass bowl. Marinate tuna for 20 minutes, but no longer than 30 minutes or the fish will be too salty; in the meantime, sauté the vegetables in a little oil, garlic, and ginger.
To assemble, place hot cooked rice in bowl, and top with ahi tuna and sautéed vegetables. Serve immediately with chopsticks.
