Albacore Poke Recipe
1 pound sushi grade ahi tuna, cut into ¾" cubes
- 1 pound sushi grade ahi tuna, cut into ¾" cubes
- ¼ cup soy sauce
- 1 teaspoon rice vinegar
- 1 ½ teaspoons sesame oil
- ¾ teaspoon red pepper flakes, crushed
- ⅓ cup green onions, thinly sliced
- ½ teaspoon sesame seeds, plus more for garnish
- 2 cups brown rice, white rice, or quinoa cooked
- 2 cups salad greens (mixed greens or arugala
Instructions
- Cook the Rice/Quinoa – Wash the rice under running water and cook it according to the manufacturer's instructions.
- Marinate the Tuna – In a medium-sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
- Combine Ingredients – Add the cooked rice, salad, tuna, and desired toppings to each bowl. Serve immediately or refrigerate covered for up to 2 hours before serving.
- Additional Toppings: Avocado, shredded carrots, sliced cucumber, pickled ginger, wasabi, crab meat, tobiko, togarashi, furikake, dried seaweed, and seaweed salad.
- Make it Gluten-Free: Substitute tamari for soy sauce.
***Pro Tip: Cut up the albacore while it is still partially frozen. When it is all the way thawed it gets a little soft.