Poke Bowl with Spicy Ahi Tuna #dinner #salad

Finding something new and delightful can be a genuine treat! A new jab bowl with ahi fish is our most recent find.

It's new, crude fish (my most loved is either ahi or yellowfin fish), hurled with a delightful and zippy sauce (I love zesty wasabi and soy!), and spooned over your decision of rice alongside delectable accessories like salted ginger, wasabi, ocean growth, cucumber, and so forth. So flavorful, so solid and light!

It's for any individual who's a sushi move sweetheart who'd maybe welcome a more straightforward and more do-capable methodology; and for anybody who'd love to take a stab at something new and possibly extraordinary!

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Ingredients:

• 8 ounce piece sushi-grade ahi or yellowfin tuna, diced into tiny cubes
• Wasabi-Soy sauce (recipe below)
• 2 ½ cups cooked and chilled white rice (or Jasmine)
• Chili Aioli Sauce (recipe below)

Topping options (I used a little of all of these):

• ½ Persian cucumber, sliced thinly
• Pickled ginger
• Roasted seaweed sheets, julienned
• Imitation crab meat, julienned
• Sesame seeds or rice seasoning

Preparation:

-Add the cubed tuna to a small bowl, and drizzle over about half of the Wasabi-Soy sauce, reserving the rest for dipping, if desired; toss to coat the fish well.

-Spoon equal amounts of the rice into two bowls, then top with equal portions of the seasoned tuna; add the toppings of your choice to each bowl and drizzle some of the Chili Aioli Sauce over top of the tuna; sprinkle over some sesame seeds for garnish, and enjoy.

Wasabi-Soy Sauce Ingredients:

• 1 – 1½ teaspoons prepared wasabi (can be purchased in a small tube)
• ¼ cup soy sauce
• ½ teaspoon rice vinegar
• ¼ teaspoon sesame oil

Preparation:

-Place all ingredients into a small dish and whisk together until well-blended; use immediately, or keep in covered container in fridge.

Chili Aioli Sauce Ingredients:

• ¼ cup mayonnaise
• 1 teaspoon sriracha sauce (or more, if you like it more spicy)

Preparation:

-Add ingredients to a small dish and whisk to blend, then spoon into a small ziplock bag and cut the corner off when ready to drizzle the sauce over the fish; keep unused portion in the fridge.

For More Details : bit.ly/2zAODdP

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