Poke Bowl
Ahi tuna poke layered with my favorite sushi toppings
Ingredients
- 1/2 cup uncooked rice Can use brown rice, sushi rice or jasmine rice
- 1/2 lb poke
- 1/3 cup edamame
- 1/2 cup fresh mango chunks
- 1 avocado
- 2-3 Tbsp pickled sushi ginger
- 2 Tbsp mayonnaise I use olive oil mayo
- 2 Tbsp sriracha
Instructions
- In a small saucepan with a lid cook the rice according to package. The brand I used I added 3/4 cup water, brought to a boil, covered and then simmered for 15 minutes.
- While the rice is cooking cut up the mango and avocado or any additional toppings you prefer. Make the sauce by mixing together the mayonnaise and sriracha in a small bowl.
- Once the rice is done cooking you are ready to assemble. Divide the rice between two bowls. Then top each bowl with half of the poke, mango, edamame, ginger and avocado. Drizzle the sauce over top, splitting it between the two bowls. If saving a second bowl for lunch I would wait to add the avocado and sauce right before eating.