Poke Bowl with Fresh Tuna, Rice & Summer Veggies

Name: Poke Bowl with Fresh Tuna, Rice & Summer Veggies
Total time: 20 min
Ingredients: 3/4 pound fresh ahi tuna (sushi grade ); 2 cups steamed rice (I use a short grain); 4 tablespoons Karen's Zesty Ponzu Sauce * (See recipe, have more for drizzling; see substitutions); 2/3 cup seasonal Summer vegetables (cucumbers, radishes and colored carrots ); 4 tablespoons scallions (thinly sliced); 1/2 cup avocado (small dice); 3 teaspoons dried seaweed (wakame or hijiki, soaked and drained ); 1/4 cup enoki mushrooms; 3 tablespoons macadamia nuts (chopped ); 2 teaspoons white & black sesame seeds; few pinches pink sea salt (such as Hawaain Alaea or Himalayan )

azestforlife.com

Combine Asian umami flavors and great quality tuna with a dash of local veggies for color and taste. A light…

View full recipe on azestforlife.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.

Share this recipe:

Cooking tools:

Steamer basket
Pot
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Serving bowl
Paper towel
Refrigerator

Ingredients

3/4 pound fresh ahi tuna (sushi grade )
2 cups steamed rice (I use a short grain)
4 tablespoons Karen's Zesty Ponzu Sauce * (See recipe, have more for drizzling; see substitutions)
2/3 cup seasonal Summer vegetables (cucumbers, radishes and colored carrots )
4 tablespoons scallions (thinly sliced)
1/2 cup avocado (small dice)
3 teaspoons dried seaweed (wakame or hijiki, soaked and drained )
1/4 cup enoki mushrooms
3 tablespoons macadamia nuts (chopped )
2 teaspoons white & black sesame seeds
few pinches pink sea salt (such as Hawaain Alaea or Himalayan )