Tuna Poke Bowl
This delicious tuna bowl will make you feel like you're on a beach in Okinawa.
- 1 oz fueru wakame dried seaweed
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp shallot minced
- 1 tbsp honey
- 2 tsp Sriracha chili sauce
- 2 tsp fresh lemon juice
- 1 tsp fresh ginger finely grated
- 2 tbsp toasted sesame oil
- 1 tbsp canola oil
- 1 lb fresh sasimi-grade tuna fillets
- 3 cups packed mixed greens
- 1/2 cup frozen shelled edamame thawed
- 1 ripe avocado sliced
- 2 tsp black sesame seeds
- 2 tsp white sesame seeds
Break the seaweed into enough pieces to fit in a large bowl. Add boiling water to cover and let stand 10 minutes; when it's good to go, drain and chop into coarse slices.
Whisk together soy sauce, rice vinegar, shallot, honey, Sriracha, lemon juice, and ginger in a small bowl until combined. Slowly whisk in the sesame oil and canola oil until the whole thing is emulsified. Place tuna pieces in a medium bowl, then add 2 tablespoons of the soy sauce mixture and give the whole thing a toss to coat. Set aside.
Combine greens, edamame, and prepared seaweed in a large bowl. Add 2 tablespoons of the soy sauce mixture and give a toss to coat.
Divide the greens mixture evenly among bowls. Top each evenly with avocado slices and your tuna mixture. Sprinkle evenly with black and white sesame seeds, and serve with the remaining soy sauce mixture.