Happy Wednesday friends! Sushi is cool and all but have you ever tried a Poke Bowl? I like to think of it as a deconstructed sushi roll. Wikipedia defines it as ” a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as an entree. Only 15 minutes to prep, I’m sure that you too will find this Poke Bowl to be so delicious and easy to make!
But first, lets take a quick peek at some of my favorite eats from last week!
Imagine my delight when I realized that I had indeed rememebered to pack my Ancient Harvest quinoa flakes! I set up my pantry so quickly a few weeks ago that I buried the box behind pancake mixes. I love using a combination of buckwheat flour and quinoa flakes in my waffle recipes. This produces such a crispy waffle. For those following a gluten free lifestyle, both buckwheat and quinoa are perfect choices!
This is my version of a deconstructed burger and fry salad. It was clean out the fridge day; I had a leftover turkey burger, sweet potato and some veggies to use up. Anyone else a fan of sweet pickles? I can easily consume half a jar in one sitting!
During my last grocery trip, I picked up a a Carb Master yogurt at Harris Teeter. It sounds so funny typing that grocery store name! I’m still getting used to having to shop at new places here in NC. Anyway, I picked up a Banana Cream Pie flavor. Not bad at all actually! They have other flavors so I’ll definitely try a few more. I topped it with my favorite One Degree Brown Rice Cacao Crisps!
Colorful, fresh, light and healthy! Who’s ready to build their Ahi Tuna Poke Bowl!
Since you will be eating your tuna raw, this by far is the most important ingredient. I highly recommend using a sushi-grade ahi fillet (which most grocery stores in my area carry). You don’t want to take your chances with raw fish, so if you’re unsure about the quality, ask the butcher if the tuna at your store can be safely eaten raw. Once you have your tuna, simply chop it into cubes, then whisk up a marinade. Not a fan of tuna, you could easily substitute sushi grade salmon. This recipe can easily be doubled or quadrupled if serving it for dinner. Enjoy!
- 4 oz sushi grade ahi tuna
- 4 oz white or brown rice, cooked
- ½ medium avocado, sliced
- ¼ cup sliced cucumber
- ¼ cup spiralized daikon radish or bean sprouts
- 2 oz sliced radishes
- pickled ginger
- 2 TBS coconut aminos or soy sauce
- 1 tsp. sesame oil
- 1 tsp rice vinegar
- 2 tsp. sesame seeds
- Slice your tuna into long strips and cut into small cubes.
- In a small bowl, add the aminos or soy sauce, rice vinegar, sesame oil and sesame seeds.
- Add your tuna and make sure each piece is coated.
- Allow the tuna to marinate for at least 15-20 minutes in the refrigerator.(Reserve some of the marinade for your dressing.)
- In the meantime, begin to prep your bowl.
- Cook rice according to package instructions.(I used a bag of frozen cooked white rice- 3 mins in the microwave.)
- Slice up your avocado and veggies.
- To a large bowl, add your rice.
- Top with desired amount of avocado, cucumber, veggies, pickled ginger, and ahi.
- Garnish with additional sesame seeds.
- Drizzle with the leftover marinade from the tuna.
- Serve cold and enjoy!
Since the move, I haven’t been so lucky in my quest for finding my beloved Enlightened Ice Cream. After doing some searching on their website, I was able to find a store about 30 minutes away that carried the pints! The flavors were limited but I was able to score one of my favorite flavors Mint Chocolate Chip!
That’s it for this week’s round up! See you back here on Friday?