A poke bowl is a large deconstructed sushi roll that can be customized with your favorite toppings and sauces. Much like sushi there are infinite possibilities for flavor combinations and textures. If you are serving a group of people I like to have various ingredients laid out buffet style so each person can build their own flavor combinations. Poke bowls are a great way to use fresh ingredients.
For the tuna in this poke bowl I decided to marinate it in a soy sauce based marinade. This marinade does an amazing job of seasoning the tuna without alternating the texture. Texture is a key element to any poke bowl. You want the tuna to be tender but firm to serve as a contrast to the crisp fresh vegetables.
To add some acidity to the poke bowl I added a cucumber salad that has a nice zing from the added vinegar and some sweetness from the cucumbers themselves. I also created a homemade yum yum sauce which helps to meld the flavors and textures in the bowl while adding a sweet creamy note. Yum Yum sauce is a traditional Japanese steak house sauce that pairs well with seafood, chicken, beef, and vegetables. It is a great addition to any Asian dish.
This dish pairs well with a crisp white wine – such as a Riesling or Sauvignon Blanc.
Tuna Poke Bowls with Homemade Yum Yum Sauce
Marinated Ahi Tuna with fresh vegetables, sushi rice, and a homemade yum yum sauce
4
servings30
minutes40
minutesIngredients
- Yum Yum Sauce
1 C 1 Mayo
1 T 1 Ketchup
1 T 1 Mirin
1 t 1 Garlic Powder
1/2 t 1/2 Ancho Chili Powder
1/2 t 1/2 Onion Powder
Pinch Kosher Salt
- Tuna Marinade
1 lb 1 Sushi Grade Ahi Tuna (Cut into small cubes)
1/2 C 1/2 Soy Sauce
3 3 Thai Chilies (Minced)
2 T 2 Hoisin Sauce
2 T 2 Fresh Orange Juice
2 t 2 Fish Sauce
1 t 1 Rice Vinegar
- Poke Bowls/Toppings (Amounts will Vary Per Your Preference)
3 Cups 3 Prepared Sushi Rice (Follow Package instructions)
Crispy Shallots (lightly fried sliced shallots)
Thai Basil
Green Onion
Carrots (Thinly Sliced)
Red Bell Pepper (Thinly Sliced)
Thai Chilies (Thinly Sliced)
Toasted Sesame Seeds
Directions
- Yum Yum Sauce
- Combine all ingredients in a small bowl and whisk to combine.
- Adjust salt levels to you liking and store in sealed container in the refrigerator. (This will last until the expiration date on your ketchup and mayo).
- Tuna Marinade
- In a small bowl combine all ingredients and whisk to combine.
- Cut tuna into small cubes, approximately 1/2 inch by 1/2 inch, and place them into the marinade. I like to marinate in a zip top bag. Place bag in the refrigerator.
- Marinade tuna for at least 1 hour, but 4-5hrs is ideal.
- Poke Bowls
- While tuna is marinating prepare your sushi rice. Each bowl will need about 1 cup of cooked and prepared rice. Follow package instructions as each rice is different.
- Prepare your toppings by thinly slicing vegetables. I used carrots, bell peppers, Thai chilies, green onions, and Thai basil., but you may include any ingredients you typically like in your sushi rolls. I also prepared an Asian cucumber salad for topping the poke bowls.
- Crispy shallots are optional, but worth the effort, as they add a crispy contrast to the bowl. To prepare: thinly slice 4 shallots, place into a small sauce pan filled with 2 inches of peanut oil, heat and fry until the shallots are lightly golden brown, immediately remove from oil, and place on a paper towel to dry.
- Plate poke bowls by adding rice to bowl, then adding about 1/4 of the tuna, add desired toppings, and enjoy.
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