Poke' Bowls are not only beautiful, they're delicious and easy to make. Fresh, quality ingredients shine in this Ahi Tuna Poke' Bowl entrée. #eatyourbourbon
Ahi Tuna Poke’ Bowls
Serves 2
For the Tuna:
10 ounces sushi grade tuna
2½ tablespoons Small Batch Bourbon Ponzu
¼ cup scallion greens, sliced, plus more for garnish
2 tsp Bourbon Smoked Sesame Seeds, plus more for garnish
½ tsp toasted sesame oil
3 cups short-grain white rice, cooked
¾ cup carrots, julienned or grated
2/3 cup cucumber, medium diced
½ cup edamame beans, cooked
½ cup mango, medium diced
¼ cup cilantro, chopped
For the Spicy Aioli:
¼ cup mayo
2 tsp Chef Edward Lee’s Sambal Hot Sauce
1 tsp Small Batch Bourbon Ponzu
Method
1. In a small bowl, combine the tuna, ponzu, scallions, sesame seeds and sesame oil.
Set aside in the fridge.
2. In a small bowl, combine the ingredients for the aioli sauce. Divide cooked rice
between two serving bowls. Divide and arrange the carrots, cucumber, edamame,
and mango on top. Add the tuna and garnish with extra scallions, sesame seeds, and
the aioli. Serve with more ponzu on the side, if desired.
