Description

Poke Bowls – made with your choice of ahi tuna or TOFU! Served over brown rice, soba or kelp noodles, with avocado, cucumber, radish and Citrus Ponzu Sauce! Vegan and Grain-free Adaptable!

Ingredients

Units Scale

Optional BASE – 1-2 cups of your choice of:

cooked brown rice
soba noodles
kelp noodles or seaweed salad
cucumber or zucchini noodles
baby spinach or mixed greens
Shredded cabbage and carrots

Marinated Ahi Poke Recipe:

8 ounces ahi tuna ( or extra firm or baked tofu), cut into 3/4 inch cubes
3 scallions, sliced thinly at a diagonal
1/4– 1/2 cup chopped cilantro
1 garlic clove, finely minced ( use a garlic press)
1 teaspoon grated ginger, or use ginger paste
1 teaspoon toasted sesame seeds
2 tablespoon shoyu or soy sauce (or if GF Braggs Liquid amino, go lighter, it’s more salty)
1 tablespoon toasted sesame oil
2 teaspoons honey or agave
1–2 tablespoon hijiki seaweed (optional)
for spicy, add a teaspoon garlic chili paste, or chili flakes.

Optional BOWL TOPPINGS: avocado, sprouts, edamame, roe, grated carrots, grated beets, cucumber, fresh sliced, mango, radishes, crispy shallots, shredded cabbage, nori ( sliced thin), seaweed salad, pickled ginger, shiso leaves, furikake (Japanese sesame seaweed spice mix), kimchi, chili threads, Sriracha

QUICK PONZU SAUCE ( optional- make this if making the whole bowl)

1 1/2 teaspoons rice wine vinegar
1/8 cup mirin
1/8 cup soy sauce or GF Braggs Liquid Aminos
1/8 cup fresh squeezed orange juice (half an orange)
1 tablespoon fresh lime juice

Instructions

If cooking rice or noodles,start and cook according to directions on the stove.
Cut fish (or tofu- blotting extra well first) into ½- ¾ inch cubes. Place in a bowl. Add scallions, garlic, ginger and sesame seeds.
Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)
Make the quick ponzu sauce, combining ingredients in a small bowl.
Assemble bowls – Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc)
Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).
Serve with chop sticks and Sriracha.

Notes

You can simply just make the poke itself ( with either ahi or tofu) or create the whole Bowl, loaded up with veggies, rice and the ponzu sauce .

Nutrition

Serving Size: 2- bowls with 1 cup brown rice, 1 cup veggies, and ponzu sauce
Calories: 415
Sugar: 13.3 g
Sodium: 789.4 mg
Fat: 8.8 g
Saturated Fat: 1.3 g
Carbohydrates: 53.3 g
Fiber: 4.8 g
Protein: 30.6 g
Cholesterol: 33.2 mg

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