ahi tuna poke bowl
1 4oz sushi grade Ahi Tuna steak
1 small haas avocado, sliced
1 cup quinoa (white or red)
½ cup spinach, chopped
¼ cup napa cabbage, chopped
¼ cup mung bean sprouts
3-4 roasted red pepper strips
1-2 baby portabella mushrooms, thinly sliced
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
1 Tbsp lite soy sauce
1 Tbsp oyster sauce
1 tsp Spicy Bang Bang seasoning
1 tsp sriracha sauce
FOR THE QUINOA:
In a medium pan, combine 2 cups water or broth and 1 cup quinoa and bring to a boil. Reduce heat. Cover and simmer for 10 minutes, until all liquid is absorbed. Remove from heat. Fluff with a fork and set aside.
FOR THE TUNA:
In a small ziploc bag, combine vinegar, sesame oil, soy sauce, oyster sauce, Spicy Bang Bang, and sriracha. Add tuna steak and let marinate in refrigerator at least 15 minutes (the longer the marinade, the more flavor you’ll get!) While tuna is marinating, chop/slice your veggies.
BUILD YOUR BOWL:
Place 1/4 cup quinoa (see reverse side for leftover suggestions) in bottom of bowl then neatly layer your veggies. Dice your tuna and place on top. Drizzle desired amount of marinade. Sprinkle extra Spicy Bang Bang on top for garnish (optional) and enjoy!
Featured Blend in this Recipe:
A spicy version of the classic Japanese blend, Shichimi Togarashi. Korean chili flakes and ghost pepper heat things up, while sweet paprika and orange peel give this blend a sweet finish.
Suggested Use: For you sushi lovers out there, try adding a teaspoon of this blend to your soy sauce before diving in to pure bliss.
Ingredients: sweet paprika, white sesame seeds, black sesame seeds, orange peel, nori, gochugaru chilies, ghost pepper
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