AHI POKE SALAD BOWLS

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Asian|Salad|Seafood

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Ingredients

The Tuna:

1/3 cup soy sauce

2 teaspoons sesame oil

¼ cup rice wine vinegar

1 tablespoon olive oil

1 tablespoon fresh lime juice

2 tablespoons brown sugar, packed

1 tablespoons white and black sesame seeds (tuxedo), toasted

1-pound raw sushi grade ahi tuna steak, cut into ¾” dice

The Rice:

2 cups sushi rice

3 cups water

2 tablespoon rice wine vinegar

2 teaspoon sugar

½ teaspoon salt

The Sriracha Mayo:

½ cup Hellmann’s Light mayonnaise

2 tablespoons sriracha sauce

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

2 teaspoons soy sauce

2 teaspoons lime juice

2 teaspoons sugar

The Salad:

1 cup red bell pepper, chopped

1 cup yellow or orange bell pepper, chopped

1 cup purple cabbage, chopped

1 cup English cucumber, chopped

1 cup fresh pineapple, chopped

1 cup edamame beans, shelled

1 cup carrot, peeled, julienned and chopped

1 cup avocado, chopped

¼ cup cilantro leaves for garnish

2 teaspoons black and white sesame seeds, toasted for garnish

Instructions

Combine the soy, sesame oil, vinegar, olive oil, lime juice, brown sugar, and sesame seeds in a small bowl and whisk vigorously for 1 minute. Add the tuna and toss to combine. Set aside.

Combine the rice and water in a large saucepan and bring to a boil. Reduce the heat to low and cover the pot. Cook for 12-14 minutes until all of the moisture is absorbed. Let sit, covered, for 10 minutes. Combine the rice wine vinegar, sugar, and salt in a small bowl and stir to dissolve. Add this mixture to the rice and toss to fully combine. Cover and keep warm until ready to serve.

Combine all of the sriracha mayo ingredients in a small bowl and whisk until smooth and well combined.

Combine all of the salad ingredients (except garnishes) in a large bowl with the tuna (including marinade) and 3 tablespoons of the sriracha mayo. Toss until everything is well coated.

Place ½-1 cup of the rice in a serving bowl. I like to spray a measuring cup or ramekin with non-stick spray and press the rice into it to create a nice ‘molded’ shape, but this is not necessary. Spread the ahi salad around the rice.

Pour the remaining sriracha mayo into a squirt bottle (if desired) and drizzle the top of the salad and rice with more of the mayo. Garnish with cilantro leaves and more sesame seeds.