Ahi Poke Bowls with Sesame Ginger Vinaigrette
Ingredients
Ahi Poke Bowls
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon sriracha
- 1/4 teaspoon crushed red pepper
- 2 green onions sliced thin
- 1 pound fresh sushi-grade ahi tuna sliced thin or cubed
- 1 medium zucchini peeled into ribbons
- 3 medium carrots peeled into ribbons (I used a combination of purple, orange, and yellow heirloom)
- 2 cups frozen shelled edamame cooked per manufacturer's instructions
- 1 1/2 cups dry basmati rice cooked per manufacturer's instructions
- Serve with: black sesame seeds white roasted sesame seeds, sliced green onions, limes, Sesame Ginger Vinaigrette (below)
Sesame Ginger Vinaigrette
- 3 tablespoons rice vinegar
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 cloves of garlic pressed through a garlic press
- 1 teaspoon brown sugar
- 1/4 cup extra virgin olive oil
Instructions
Ahi Poke Bowls
- In a small bowl whisk together, the soy sauce, sesame oil, grated ginger, sriracha, crushed red pepper, and green onions. Add the tuna, and gently toss to fully coat. Cover and place it in the refrigerator for at least an hour before preparing your bowls.
- After an hour, prepare the rest of your ingredients: vegetable ribbons, edamame, rice, and Sesame Ginger Vinaigrette (recipe below).
- Assemble your bowls by layering ahi poke, edamame, vegetable ribbons on top of a bed of basmati rice. Sprinkle with both sesame seeds and green onions. Drizzle with the sesame ginger vinaigrette (recipe below). Enjoy!
Sesame Ginger Vinaigrette
- In the bowl of your food processor, combine the rice vinegar, tahini, soy sauce, sesame oil, ginger, garlic and brown sugar. Pulse 6-7 times until fully combined. With the food processor running, pour in the oil until completely emulsified.
- Cover the dressing and store in the refrigerator until you are ready to use. The vinaigrette with stay fresh for about a week.
Notes
This recipe requires 1 hour of inactive time.