I love poke bowls. Seriously, whenever I see tuna poke on the menu I order it. As a part of dinner, I decided I would try making my own version of poke and serve them in ‘happy spoons’ to keep it light.
Going into this meal, I had very little knowledge about what constitutes as sushi grade fish. It turns out, the only real regulation is that sushi grade fish must be frozen before consumption. I did some research and the only place in Baltimore that serves sushi grade fish is H-Mart and that’s also where I purchased most of the ingredients for this.
The Tuna Poke was probably one of the easiest things I’ve made in recent memory and it’s a great dish to make to impress your guests!
- 1 pound sushi-grade ahi tuna, cut into cubes
- 1/4 cup low-sodium soy sauce
- 3 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon black sesame seeds
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- 4 green scallions, thinly sliced
- 2 avocados, cubed
- 2/3 cup cubed pineappleDirections:
- Place the tuna in a large bowl.
- In a smaller bowl, whisk together the soy sauce, oil, vinegar, sesame seeds, ginger and garlic.
- Pour over the tuna and toss to coat. Stir in the green onion.
- Cover the bowl with plastic wrap and place it in the fridge to chill for 10 minutes.
- Right before serving, stir in the cubed avocado and the pineapple.
If pineapple and avocado isn’t your thing, omitting those ingredients still leaves you with a flavorful tuna poke that’s sure to impress any of your guests.
This recipe is dairy-free and pescatarian.
You can see what other dishes I’m cooking, here.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
This recipe was adapted from How Sweet Eats.