Yellowfin Tuna Poke Bowl Recipe

Name: Yellowfin Tuna Poke Bowl Recipe
Ingredients: 1 ¼ pound fresh yellowfin tuna, cubed (also known as ahi tuna); 1 ¾ cup white rice; 1 ⅓ cup frozen edamame (shelled); 1 ⅓ cup seaweed (fresh or frozen); 2 Hass avocados (approx. 10 ½ oz); 3 large carrots (sliced thin); ½ daikon radish (sliced thin); 1 ripe mango (approx. 10 ½ oz); 1 ¼ tablespoon scallions (green onions); 1 tablespoon sesame seeds (toasted); ¼ cup sesame oil; 1 teaspoon sea salt; 1 teaspoon Japanese 7 spice seasoning blend (Shichimi Togarashi); 1 teaspoon wasabi; 1 tablespoon of garlic (peeled and minced); 1 tablespoon of fresh ginger (peeled and minced); ½ cup Mirin; ⅓ cup Yuzu juice (hint: substitute Meyer lemon juice with a dash of grapefruit juice); ½ cup olive oil; 1 cup of canola oil (corn or vegetable oil can be used)

cruisescoop.com

Yellowfin Tuna Poke Bowl Recipe: Enjoy this delightful dish from Oceania Cruises provided by Cruise Scoop.

View full recipe on cruisescoop.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cruisescoop.com.

Share this recipe:

Cooking tools:

Pot
Saucepan
Stove
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Colander
Skillet
Spoon
Serving bowl
Peeler
Kitchen shears

Ingredients

1 ¼ pound fresh yellowfin tuna, cubed (also known as ahi tuna)
1 ¾ cup white rice
1 ⅓ cup frozen edamame (shelled)
1 ⅓ cup seaweed (fresh or frozen)
2 Hass avocados (approx. 10 ½ oz)
3 large carrots (sliced thin)
½ daikon radish (sliced thin)
1 ripe mango (approx. 10 ½ oz)
1 ¼ tablespoon scallions (green onions)
1 tablespoon sesame seeds (toasted)
¼ cup sesame oil
1 teaspoon sea salt
1 teaspoon Japanese 7 spice seasoning blend (Shichimi Togarashi)
1 teaspoon wasabi
1 tablespoon of garlic (peeled and minced)
1 tablespoon of fresh ginger (peeled and minced)
½ cup Mirin
⅓ cup Yuzu juice (hint: substitute Meyer lemon juice with a dash of grapefruit juice)
½ cup olive oil
1 cup of canola oil (corn or vegetable oil can be used)