New seasons equal new cravings. Instead of pasta and wine—well, wine doesn’t have a season—I now crave lighter meals, with fresh flavors.
On my walk home from work the other day, I was craving fresh tuna. Instead of getting takeout sushi, I decided to embrace the warm weather and our rooftop dining and make this tuna poke bowl.
I swung by Centrolina, a restaurant and mini Italian market, to pick up sushi-grade tuna, which would serve as the focal ingredient that I built my bowl around. The best part about this recipe, aside from the fact that it takes 15 minutes to assemble, is that you can substitute these ingredients for whatever is in your fridge, so feel free to swap in salmon for tuna, peppers for avocado, whatever you’re craving! I happened to have cucumbers, avocado, quinoa, and scallions, and picked up rice crackers, to scoop the fixins’.
I hope this recipe inspires you to create your own poke bowl to enjoy in warmer weather, preferably on a rooftop.
- 1 cup brown rice, quinoa, or jasmine
- 2 cups water
- Pinch of salt
- Two pieces of sushi grade tuna
- 1 tablespoon white sesame seeds
- 1/2 avocado, sliced
- 1/2 cucumber, cubed
- Scallions to taste, sliced
- 1 teaspoon Sriracha
- 1/2 jalapeño, thinly sliced
- Green onions, sliced
- Pickled ginger
- Using your medium saucepan, set over medium high heat, combine the rice or quinoa and water and a pinch salt, if using. Cover the saucepan and cook until the water has evaporated and the rice is tender, about 10 to 15 minutes.
- Chop the tuna or the salmon into cubes and set aside.
- Chop your avocado, cucumber, and scallions.
- To assemble the bowls, divide the rice or quinoa amongst them, as your base. Add the salmon or tuna. Drop a dollop of spicy mayo or Sriracha, fan out the avocado, add your cucumbers, pickled ginger, edamame, seaweed salad—get creative with it. Eat immediately.
Note: let the rice or quinoa cool before layering the tuna and ingredients atop, otherwise the heat will cook your fish.
Recipe inspired by acozykitchen.com