Ahi Tuna Poke Bowl
Ingredients
Ahi Tuna Poke Bowl
- 12 oz Member's Mark™ Yellowfin Ahi Tuna two steaks, cubed
- 3 tbsp Kikkoman® Soy Sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Member’s Mark™ Wildflower Pure Premium Honey
- ⅛ tsp Member's Mark™ Organic Ground Ginger
- Member's Mark™ Thai Jasmine Rice
Bowl Toppings (optional)
- English cucumber sliced or cubed
- Edamame shelled, cooked
- Avocado peeled, chopped into small cubes
- Mango peeled, chopped into small cubes
- Member's Mark™ Black Sesame Seed
- Carrots shredded
- Green onions chopped
- Macadamia nuts chopped
- Japanese mayonnaise spicy
Instructions
- In a bowl, combine Kikkoman® Soy Sauce, rice vinegar, sesame oil, Member’s Mark™ Wildflower Pure Premium Honey, and Member's Mark™ Organic Ground Ginger. Set aside.
- Pat Member's Mark™ Yellowfin Ahi Tuna dry with a paper towel and cut into bite sized cubes. Add cubes to the bowl of marinade and toss so they coat evenly. Cover bowl and refrigerate for 15 minutes to an hour.
- While the tuna marinates, prep your desired toppings and cook Member's Mark™ Thai Jasmine Rice.
- When ready, assemble your poke bowl. Start with a big scoop of rice, add marinated tuna, top with your desired toppings, and serve.