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Hawaiian Poke Bowl

Servings 2

Ingredients

  • Sushi grade ahi tuna
  • 2 tablespoons shoyu sauce or low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 tablespoon hoisin sauce
  • Scallions sliced thin (about 1/2 tablespoon for marinade, and 1/2 tablespoon for topping)
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1/2 cup multicolored quinoa
  • 2 tablespoons mayonnaise
  • 2 teaspoons Sriracha
  • Arugula
  • Red onion sliced thin
  • Nori sushi seaweed paper, sliced into thin strips about 2-3 inches long

Instructions

  1.  Using a sharp knife, cut the tuna into about 1/2 inch cubes. Combine shoyu, rice vinegar, sesame oil, hoisin, scallions, and the white and black sesame seeds in a mixing bowl. Stir in the tuna, cover and let marinade for an 1-2 hours or, ideally, overnight.

  2.  Cook quinoa based on package (mine was 3/4 cups water to 1/2 cup quinoa). Set aside to cool to room temperature.

  3.  In a bowl, combine mayonnaise and Sriracha. Mix in the marinated tuna into the spicy mayonnaise.

  4.  For assembly, place a handful of arugula on the bottom of a bowl, top next with the quinoa, red onions, tuna, scallions, and nori strips.