No More Mister Rice Guy

Hawaiian Ahi Poke Bowls

INGREDIENTS

For the Ahi Tuna

• 1 pound sashimi-grade ahi tuna, cut into bite-size pieces
• 1/4 cups soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds

For Spicy Mayo

• 2 tablespoons Duke's mayonnaise
• 2 teaspoons sriracha sauce

For the Bowl

• 2 cups dried sushi or jasmine rice
• Sliced avocado
• Sliced cucumber
• Edamame
• Shredded carrots
• Sliced radish

INSTRUCTIONS

1. Pour the rice into a medium saucepot. Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15-20 minutes until all the water is absorbed and there are air holes in the top of the rice. Remove from heat, fluff the rice with a fork, then cover to keep warm and set aside. *For an additional flavor, add rice vinegar and fish sauce to the cooked rice
2. Meanwhile, cut the ahi tuna steaks into 1/4 to 1/3 inch cubes. Place them in a bowl and add the soy sauce, rice vinegar, and sesame, oil. Toss well to coat. Then stir in the chopped green onions and sesame seeds.
3. Prepare toppings. Once the rice is cooked, assemble the bowls: Scoop a heaping portion of rice into 4-6 salad bowls. Spoon the ahi poke next to the rice and arrange vegetables around the rice. Place several avocado slices over the top and sprinkle sesame seeds on top.