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Ahi Tuna Poke Bowl

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ingredients

  • 8 oz Ahi Tuna, sushi grade, 1/2” cubes
  • 1/2 oz White Onion, 1/4” dice
  • 2 tsp Wakame, rough chop (optional)
  • 2 tsp Kikkoman Poke Sauce
  • 1 tsp Kikkoman Less Sodium Soy Sauce (optional, add if prefer less spicy)
  • 1/2 tsp Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
  • 1/4 tsp Salt
  • 6 oz Cooked White Rice
  • 2 oz Seaweed Salad (prepared) 1 oz Avocado, cubed
  • 1 oz Cucumber, sliced
  • 1/2 oz Pickled White Ginger
  •  

  • Garnish:
  • Sliced green onions
  • Toasted sesame seeds
  • directions

    1. Place wakame (if using) in hot water until rehydrated and tender, about 5 minutes. Drain and press dry. Rough chop and place in bowl with tuna.
    2. Mix Poke Sauce and Light Soy Sauce (if using), Toasted Sesame Oil and salt together in a small bowl until well combined.
    3. Combine cubed tuna, white onion, wakame (if using), and Poke Sauce mixture in a large bowl. Toss together until well combined and set aside.
    4. Build the Poke Bowl:
      1. Place rice in a serving bowl.
      2. Arrange on top of rice, in sections: prepared Ahi tuna poke, sliced cucumber, cubed avocado, seaweed salad and pickled ginger.
      3. Garnish with sliced green onions and sesame seeds.

    THE STORY OF SOY SAUCE

    Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

    READ THE STORY OF SOY SAUCE
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