YOUR SOLIN GENERATED RECIPE
Zesty Hawaiian Tuna Poke Bowl
Fresh ahi tuna cubes marinated in a zesty citrus-soy dressing, served over a bed of fluffy brown rice and crisp vegetables for a vibrant, tropical crunch.
INGREDIENTS
6 oz Ahi tuna
0.25 cup Brown rice
0.25 cup Edamame
0.25 whole Avocado
1 tsp Toasted sesame oil
1 tbsp Tamari
1 tbsp Lime juice
0.25 tsp Fresh ginger
0.5 cup Cucumber
2 tbsp Green onions
0.5 tsp Black sesame seeds
0.25 tsp Sea salt
0.25 tsp Red pepper flakes
PREPARATION
Cook the brown rice according to package instructions and set aside to cool slightly.
Pat the sushi-grade ahi tuna dry with a paper towel and cut into uniform 1/2-inch cubes.
In a medium glass bowl, whisk together the tamari, toasted sesame oil, lime juice, grated fresh ginger, and red pepper flakes.
Add the tuna cubes to the marinade and toss gently to coat; refrigerate for 5 to 10 minutes to allow flavors to meld.
Prepare the vegetables by slicing the cucumber into thin rounds, dicing the avocado, and thinly slicing the green onions.
Assemble the bowl by placing the cooled brown rice at the base and topping it with the marinated tuna.
Arrange the cucumber slices, shelled edamame, and diced avocado in sections around the tuna.
Garnish the bowl with sliced green onions, black sesame seeds, and a pinch of sea salt before serving immediately.