YOUR SOLIN GENERATED RECIPE
Ahi Tuna Poke Bowl with Mango
Fresh sashimi-grade tuna marinated in a zesty tamari-ginger glaze, served over a bed of fluffy brown rice with vibrant mango and creamy avocado.
INGREDIENTS
7 oz Ahi tuna
0.25 cup Brown rice
0.25 cup Mango
0.25 cup Edamame
0.25 cup Cucumber
2 tbsp Avocado
1 tbsp Tamari
0.5 tsp Toasted sesame oil
0.5 tsp Rice vinegar
0.5 tsp Fresh ginger
1 tsp Green onion
0.25 tsp Black sesame seeds
PREPARATION
Slice the sashimi-grade ahi tuna into 1/2-inch cubes using a sharp knife and set aside.
In a small glass bowl, whisk together the tamari, toasted sesame oil, rice vinegar, and freshly grated ginger to create the marinade.
Add the tuna cubes to the marinade and toss gently to coat, then let it sit for 5 minutes in the refrigerator to absorb the flavors.
Place the warm cooked brown rice in the center of a serving bowl as the base.
Arrange the marinated tuna, diced mango, shelled edamame, sliced cucumber, and diced avocado in neat sections over the rice.
Drizzle any remaining marinade from the tuna bowl over the top and garnish with sliced green onions and black sesame seeds.