Recipe Details

Ingredients

• 1 1/2 pounds ahi tuna, sushi or sashimi grade (3 steaks, 6 to 8 ounces each)
• ¼ cu
• 1 1/2 pounds ahi tuna, sushi or sashimi grade (3 steaks, 6 to 8 ounces each)
• ¼ cup minced sweet yellow onion
• 2 green onions, thinly sliced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil (not toasted)
• 1 small garlic clove, grated
• ½ teaspoon ginger, grated
• ¼ teaspoon kosher salt
• Small squeeze sriracha

• For the poke bowl

• 1 cup dry short grain white rice or brown rice
• ½ cup shredded red cabbage
• 1 watermelon radish or 2 radishes
• 1/2 English cucumber
• 1 cup shelled edamame (thawed)
• Rice vinegar and kosher salt, for seasoning
• For the garnish: Sesame seeds, microgreens or sprouts
• Optional: Spicy Mayo
• p minced sweet yellow onion
• 2 green onions, thinly sliced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil (not toasted)
• 1 small garlic clove, grated
• ½ teaspoon ginger, grated
• ¼ teaspoon kosher salt
• Small squeeze sriracha

Description

1. Make the rice: Make the rice on the stovetop or in an Instant Pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)
2. For the poke: Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha. 
3. Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it’s all done.)
4. Prepare the vegetables: Thinly slice the red cabbage. Place it in a small bowl and add a few shakes of rice vinegar and a few pinches salt. Thinly slice the cucumber and radishes, and salt them with a few pinches of salt. 
5. Assemble the poke bowls: Place the rice in the bowl and top with the poke and vegetables. Garnish with sesame seeds and greens.