Umami Tuna Poke Bowl

Brittany Furbee

Servings

2

Cuisine

Hawaiin

Category

dinner

Umami Tuna Poke Bowl

Ingredients

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    • 8-ounces sushi-grade ahi tuna, cut into ¼-inch cubes
    • 1½ tablespoons Jonno’s Worcestershire sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon rice vinegar
    • ½ teaspoon honey
    • 1 garlic clove, finely grated
    • ½ teaspoon freshly grated ginger
    • 1 teaspoon sriracha

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    • 2 tablespoons mayonnaise
    • 1 teaspoon sriracha
    • 1 teaspoon Jonno’s Worcestershire sauce
    • Squeeze of lime

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    • 1 cup sushi rice, cooked and cooled
    • 1 ripe avocado, sliced
    • ½ cup edamame, shelled and steamed
    • ½ cup cucumber, diced
    • ½ cup shredded carrots
    • ¼ cup seaweed salad
    • 2 tablespoons scallions, sliced
    • 1 teaspoon sesame seeds

    Directions

    1. Make the tuna: In a large bowl, whisk together Jonno’s Worcestershire, soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and sriracha. Gently fold in cubed tuna. Cover and marinate in the fridge for 10 to 15 minutes.

    2. Make the spicy mayo: In a small bowl, stir together mayo, sriracha, Jonno’s Worcestershire, and lime. Set aside.

    3. Make the bowl: Divide cooked sushi rice between two bowls. Top with marinated tuna. Add avocado, edamame, cucumber, carrots, and seaweed salad to bowl. Drizzle with spicy mayo. Sprinkle scallions and sesame seeds on top and enjoy immediately.