Recipe developed by Julie Andrews, RDN, and blogger at The Gourmet RD
| 2 Tbsp. low sodium soy sauce | |
| 2 Tbsp. brown sugar | |
| 2 Tbsp. rice wine vinegar, divided | |
| 1/2 Tbsp. sesame oil | |
| Splash fish sauce | |
| 1-inch piece fresh ginger, grated | |
| 3 gloves garlic, grated | |
| 1 lb. fresh ahi tuna (high quality), cubed | |
| 2 cups chopped veggies (shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage) | |
| 2 cups cooked sushi or Jasmine rice | |
| 1/2-1 cup diced mango | |
| 1-2 ripe avocados, sliced | |
| 3 green onions, sliced | |
| 2-3 Tbsp. toasted sesame seeds | |
| Spicy mayo (1/4 cup mayo + 1-2 Tbsp. Sriracha), for serving |
These Ahi Tuna Poke Bowls developed by Julie Andrews, RDN, and blogger at The Gourmet RD are perfect for a quick lunch. Make them mini by using small ramekins.
| 1. | In a medium glass bowl, whisk together soy sauce, brown sugar, 1 Tbsp. rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined. Add cubes of fresh Ahi tuna and stir to combine. Cover bowl and refrigerate at least one hour. |
| 2. | In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine. Cover bowl and refrigerate at least one hour. (This is an optional step but adds a ton of flavor.) |
| 3. | To assemble bowls: Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls. Sprinkle with green onions and sesame seeds. Serve with spicy mayo, if desired. |
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