HOMEMADE POKE BOWLS WITH AHI TUNA

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INGREDIENTS

1. 1 pound sushi grade ahi tuna, cut into 3/4 -inch cubes
2. 1/4 cup soy sauce
3. 1 teaspoon rice vinegar
4. 1 1/2 teaspoons sesame oil, , La Tourangelle
5. 3/4 teaspoon red pepper flakes, crushed
6. 1/3 cup green onions, thinly sliced
7. 1/2 teaspoon sesame seeds, plus more for garnish
8. 2 cups brown rice, or white rice, cooked
9. 2 cups salad greens

INSTRUCTIONS

1. In a medium-sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions and sesame seeds.
2. Serve immediately or refrigerate covered for up to 2 hours before serving. Toss to recombine in the sauce before serving.
3. Add cooked rice, salad, poke and desired toppings to each bowl.

NOTES

• Additional bowl toppings: Avocado, shredded carrots, sliced cucumber, pickled ginger, wasabi, crab meat, tobiko, togarashi, furikake, dried seaweed, seaweed salad.
• Substitute tamari for soy sauce if you need a wheat free alternative.
• You can cut cubes of firm tofu and marinate for at least 30 minutes before serving if you're looking for a vegetarian protein.

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