Ingredients
2 Tablespoons yuzu juice
1 Tablespoon soy sauce or tamari
½ teaspoon sesame oil
Pinch of cayenne
12 ounces sushi grade tuna or yellowtail (cut into ½ inch cubes)
2 cups cooked short grain brown rice or sushi white rice
1 cup cucumbers (cut into ½ inch cubes)
½ cup Mukimame
1 avocado (sliced)
2 scallions (green parts only (sliced on a bias))
1 jalapeno (thinly sliced)
1 teaspoon black sesame seeds
Zest of 1 lime (for finishing)
Preparation
Whisk together the first four ingredients in a medium bowl. Add tuna and toss to combine. Set aside while you prepare the remaining ingredients.
Divide warm rice between bowls. Top with tuna mixture, cucumber, mukimame, avocado, scallions, and jalapeno. Sprinkle on sesame seeds and lime zest. Enjoy immediately.
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Is the Rice in a Poke Bowl Hot or Cold?
Poke bowls are normally served with ice cold fish and warm rice.
PRODUCT IN THIS RECIPE:
Olivivero Mukimame