This post is inspired by a favorite restaurant I used to go to in Santa Clarita, CA: Fish Tail Seafood Market & Grill. . and the fact that I had all of the ingredients at home after my Spicy Tuna Roll post! This small, little hidden gem of a place serves not only the best Ahi Tuna Poke Bowl, but the place also has fish tacos and fish and chips! What more could you ask for? If you’re ever in Santa Clarita, CA, you must stop by and give this place a try. You won’t be disappointed.
So, for this recipe: remember this is your ahi tuna poke bowl so add what you like, heck, you can even use brown rice instead of white or even no rice at all if you are cutting out the carbs. I actually used sushi rice because I had some and I kind of wanted to re-create a sushi roll in a bowl. But again, this is your dish, so do with it what you want and add the vegetables that you want. Hope you give this one a try!
Here’s my recipe and a suggested one for Ahi Tuna (since I know spicy tuna probably is not readily available and harder to make for most).
Spicy Tuna/Ahi Tuna Poke Bowl
- 1 1/4 pounds ahi tuna, cut into 1/2 inch cubes (or any sushi-grade tuna)
- 1/4 cup minced onion (optional)
- 1/4 cup minced green onion
- 1 teaspoon minced fresh ginger
- 1 tablespoon low sodium soy sauce
- 2 teaspoons sesame oil
- 1 1/2 teaspoons crushed red pepper flakes (optional if you want a little heat)
- Cucumbers- julienned
- Carrots- julienned
- Shredded Cabbage, Lettuce or Radish- julienned (I used a korean seasoned spinach since we had some here at home. For the recipe, click here). You can add any vegetable you want but I highly recommend trying the Korean seasoned spinach!
- Rice (brown, white or no rice at all!)
- Dry seaweed for topping
- More low sodium soy sauce (if preferred)
- Sesame seeds (optional)
- Mix together the ahi tuna, minced onion, green onion, ginger, low sodium soy sauce, sesame oil, and red pepper (if using) in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. (You can add more soy sauce and ginger if you feel like there is not enough before you refrigerate).
- If using rice, prepare rice according to package directions.
- Prep all of your veggies and edamame. (I only seasoned my spinach. For everything else, I left the vegetable raw with no seasoning because I season the entire bowl with soy sauce right before serving.)
- To serve: put rice on the bottom, spoon the ahi tuna poke on top, place all of your other veggies around the tuna.
- Sprinkle with dry seaweed and add more low sodium soy sauce if needed & preferred.
- Sprinkle with sesame seeds (optional).