Tuna Poke Bowl 🐟🍚 Ingredients Marinated Tuna Ahi tuna, cut into cubes Soy sauce Ponzu sauce Rice vinegar Sesame oil Sesame seeds Rice Sushi/short-grain/Calrose rice Seasoned rice vinegar Cucumber Salad Cucumber, thinly sliced on a bias Rice vinegar Soy sauce Sesame oil Sugar Sesame seeds Salt Crispy Shallots Shallots, thinly sliced Milk or buttermilk Hot sauce Flour Oil, for frying Salt Sriracha Aioli ½ cup mayo 2 tbsp sriracha 1 tbsp honey For the Bowl Avocado Edamame Carrot, grated Radish, thinly sliced Pickled ginger Scallions, thinly sliced on a bias Furikake seasoning Instructions Cook the rice according to package instructions, then season with rice vinegar while still warm. Cut the ahi tuna into cubes and toss with soy sauce, ponzu, rice vinegar, sesame oil and sesame seeds. Cover and marinate in the fridge for 30–60 minutes. Thinly slice the cucumbers, lightly season with salt and let sit for 15–20 minutes to draw out some of the moisture. Drain off the excess liquid, then toss with rice vinegar, soy sauce, sesame oil, a pinch of sugar and sesame seeds. Thinly slice the shallots with a knife or mandolin. Soak in milk or buttermilk with a little hot sauce for 10-20 minutes, then transfer to flour and toss thoroughly, separating the shallot layers as you go. Fry at 350°F for 2–4 minutes, or until lightly golden and crispy. Transfer to a paper towel-lined plate and immediately season with a pinch of salt. Mix the mayo, sriracha and honey until smooth to make the sriracha aioli. Thinly slice the scallions on a bias and transfer to ice water for a few minutes to make them extra crisp and give them a slight curl. Build the bowl with seasoned rice, marinated tuna, cucumber salad, crispy shallots, avocado, edamame, grated carrot, radish, pickled ginger and scallions. Finish with furikake and sriracha aioli. Optional: be unnecessarily extra and turn the avocado into a rose. #pokebowl #Recipe #cooking #tuna #food - @kaithompson