Well•Pict Poke Bowl
Ingredients for Fish:
1 pound sushi-grade ahi tuna
2 teaspoons sesame oil
1 teaspoon rice vinegar
4 tablespoons soy sauce
kosher salt and black pepper, to taste
Ingredients for Bowl:
2 cups rice, cooked according to package instructions
1 cup strawberries, diced
1 cup raspberries
2 large avocados, diced
2 large pears, diced
1 cup cashews, chopped
1 jalapeno, chopped
1 bunch scallions, sliced thin
2 tablespoons rice vinegar
1 tablespoon extra virgin olive oil
1 teaspoon honey
kosher salt and black pepper. to taste
Directions:
Cube the tuna.
Whisk together the sesame oil, rice vinegar, soy sauce, salt, and pepper. Pour the mixture over the diced ahi and set in fridge for about 10-15 minutes while prepping the rest of the bowl.
Cook the rice according to the package directions. Dice and chop all of the topping options.
Mound a hefty serving of rice at the bottom of each bowl. Top with equal portions of toppings. Tuna can be served raw or seared lightly on top and bottom (cook pieces for no more than two minutes on high heat).
This dish can be served with an assortment of sauces (ponzu, sweet chili, siracha, creamy miso, etc) and is completely adaptable ingredient-wise as well. Use quinoa, soba noodles, or greens in place of rice. Substitute proteins like salmon, crab, shrimp, or tofu. Play with topping alternatives such as edamame, cucumbers, mango, green apple, carrots, radishes, pickled onions or ginger, cilantro leaves, macadamia nuts, and/or sesame seeds.