Looking for a taste of Hawaii but craving that California flair? Try this easy Poke Bowl Recipe packed with sushi grade ahi-tuna, crisp edamame and creamy avocado. Pair this fresh summer dish with a California Chardonnay or Rosé for the ultimate palate pleaser.
- 1lb sushi-grade ahi tuna
- 2 tablespoon ssoy sauce
- 1 tablespoon ponzu sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha
- 4 cups cooked short grain sushi rice
- 1 cup diced cucumber
- 1/2 cup shredded or sliced carrots
- 1/2 cup edamame
- 3 radishes, thinly sliced
- 2 large avocados, peeled and cubed
- 1 tablespoon black sesame seeds
- 1 green onion, sliced horizontally
Using a sharp knife cut the tuna into 1/2″ cubes. Add tuna, soy, ponzu, sesame oil, rice vinegar, lime juice, lime zest and honey to a medium bowl – toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
Add mayo and sriracha to a bowl and stir to combine. Season with salt and pepper. Transfer into a Ziploc bag and cut 1 tip off to create a piping bag.
Divide the cooked rice between four bowls and spoon the tuna on top in the center. Carefully surround the tuna with small bunches of cucumber, edamame, radish, carrot and avocado. Drizzle the spicy mayo over the entire bowl and sprinkle with green onion and sesame seeds to garnish.