Poke bowls are all the rage. I have been hearing about them for a while from my wife and I have seen them popping up all over Chicago. The inspiration for this Tuna Poke Bowl is my wife’s friend Kim. Kim came into town to join AJ for a swim meet. Yea – THAT SOUNDS LIKE A GOOD TIME. Now who am I to judge? I have my passion and it is cooking. It is actually all things food. It includes watching food on TV, eating out, talking to other people who love food and so much more. My wife is all things swimming. She watches videos on stroke technique all the time. How much more can she possibly learn. The sport is not changing that much. She has her thing and I have my thing. She, though, is the beneficiary of my thing! Don’t let your minds go there. HA!
This poke bowl comes together so quickly. Simply blend the sauce and spice ingredients and marinate the tuna for some 10 minutes. I added mirin and five spice to the basic recipe. I thought the mirin would add some sweetness to balance the saltiness of the soy sauce. And yes, this gluten free guy buys gluten free soy sauce. You can also use tamarind. TAMARIND is in the legume family and is indigenous to tropical Africa. It is naturally gluten free and a common staple in the pantry of all gluten free eaters.
Now poke bowls can have a variety of ingredients to complement the seafood. I chose to go for color and texture. Those two objectives are good with any dish you make. I did a quick pickle on the red onions. So my final Tuna Poke Bowl had good color and texture. One other recipe, the Mexican equivalent, that I made is GREEN CHILI CEVICHE.
This dish was such a hit with Kim and AJ. It was so easy to put together. It was also so inexpensive. That is not a line you often here with sushi. One of our local grocery stores runs a special on seafood every Friday. I am embarrassed to tell you how cheap it was because you would think the tuna is not safe to eat. Let me just that the price per pound was cheap for one tuna steak and it was two for one. OMG!
The cast of characters.
The Tuna Poke Bowl Plated.
Tuna Poke Bowl
- 1 1/2 Lbs Sushi Grade Tuna cubed
- 1/4 Cup Gluten Free Soy Sauce
- 2 Tsp Mirin
- 2 Tsp Hot Sesame Oil
- 2 Tsp Five Spice
- 1 Tsp Sesame Seeds
- 2 Cups White Rice
- 1/2 Whole Red Onion
- 2 Whole Avocados diced
Cook the rice according to box instructions. Pickle the onions with sugar and vinegar.
Combine all the ingredients except for the Tuna and sesame seeds. Mix well.
Pour the sauce over the tuna and marinade for 10 minutes.
Drain the extra liquid. Assemble the poke bowl with the rice on the bottom and topped with the tuna, avocados and red onions.
Serve and enjoy!