Ahi Poke Bowls
Tuna has to be one of the most delicious fish on the planet, and having it raw makes it that much better. Whenever my hubby goes to Sprouts for a fish run I make sure that a few pounds of tuna are on the list for us to freeze!
I love making Ahi Poke Bowls and it's a simple, refreshing dinner that leaves you full but not weighed down. You can make it 5 mins or an hour before you eat, it's really up to you and how much flavor you like to infuse in the meat.
- 1 lb tuna
- Half sweet yellow onion (sliced thin)
- Sesame seeds
- Sesame oil
- Soy sauce
- Ground ginger
- Rice wine vinegar
1. About an hour before we're going to eat, I thinly slice the sweet yellow onion and marinate it in the sauce. It takes some of the punch out of the raw onion flavor and makes it softer as well.
2. To make the sauce, combine everything above other than the tuna into a bowl that you can cover and put in the refrigerator. I don't have exact measurements, but I'd say 2 tablespoons of sesame oil, a 1/4 cup soy sauce, a couple shakes of ground ginger, a tablespoon of rice wine vinegar, and a couple shakes of sesame seeds. Enough to wet it all down.
3. About 20 minutes before we eat, I cut up the tuna into squares and drop into the sauce/onion mixture. It should be just enough to wet it when you stir. You can always add a little more of any of the ingredients as needed.
4. I will also make some brown rice about 20 minutes before eating (depending on directions). If you want that Japanese taste, you can make it similar to a sushi rice by adding in some sugar and rice wine vinegar to the water when boiling. Tastes great!