1poundfresh sushi-grade ahi tunasliced thin or cubed
1medium zucchinipeeled into ribbons
3medium carrotspeeled into ribbons (I used a combination of purple, orange, and yellow heirloom)
2cupsfrozen shelled edamamecooked per manufacturer's instructions
1 1/2cupsdry basmati ricecooked per manufacturer's instructions
Serve with: black sesame seedswhite roasted sesame seeds, sliced green onions, limes, Sesame Ginger Vinaigrette (below)
Sesame Ginger Vinaigrette
3tablespoonsrice vinegar
1tablespoontahini
1tablespoonsoy sauce
1teaspoonsesame oil
1teaspoongrated ginger
1clovesof garlicpressed through a garlic press
1teaspoonbrown sugar
1/4cupextra 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.