Your mother always said make sure you eat your greens. Well, now I have a fun and exciting way to make sure you are eating a variety of different veggies in one sitting. This is the new way to eat your greens. You don't have to go to a sushi restaurant to have a good poke bowl. You can easily make one of these in your own kitchen. If you have a picky eater at home this recipe is so enjoyable for them because they can add whatever they like. Keep it simple, keep it fun, and add whatever you prefer.
Ingredients
1 pound of raw Tuna (I get mine from Publix. You can locate this at the seafood deli)
A bundle of Romaine lettuce
1 cup of jasmine Rice
1/4 cup of shredded carrots
1/4 cup of red onion
1/4 cup of cucumber
1/4 cup of Edamame
1/4 cup of celery
1 tbsp of green onion
1 tbsp of Jalapeno
1/4 cup of Wonton strip
2 tsp of sesame seeds
3 tbsp of sesame oil
2 tbsp of soy sauce
Terry Ho’s Yum Yum Sauce
Sriracha
*NOTE: if you are serving more than 2 people, I recommend doubling your recipe.
Step by Step
1. You need to pull all your ingredients out on the counter
2. Get out a gallon size bag and place the raw tuna, soy sauce, & 1 tsp of sesame oil into the bag. Toss the mixture around carefully to make sure the tuna has been coated completely. Set aside.
3. Take a pot out and boil 2 cups of water. Once it is boiling pour your 1 cup of Jasmine rice into the pot. Get it back up to a boil, stir, put a lid on it, and set it to low. You will need to keep on eye on this for the next 15 minutes. Stir it every so often to make sure it’s not sticking to the bottom. You will know that your rice is done when most of the moisture is out. Your rice will be a little bit sticky as you are using jasmine rice.
4. Next, cut up all your veggies in bit size pieces and set aside in little bowls to make it easy for assembly.
5. The only veggie you need to cook is your edamame. (Trick: I just get the microwave bag one. Heat it up to the recommended time on the bag. Take out and place into a bowl and set in the freezer to cool down before you put into your poke bowl.)
6. Get out a pan and set burner temp to middle. Add 2 tbsp into the pan (Trick: I use a cast-iron pan to add an extra crisp on the meat). Once the pan is nice and hot take your raw tuna out of the gallon size back and place into pan. Sprinkle sesame seeds all over the top. You only want to cook the tuna for about 2 middles on each side depending on how thick the tuna is (if the raw part grosses you out you can always cook the tuna all the way through. That will be about 5 to 7 minutes on each side). After, the two minutes flip over and sprinkle more sesame seeds on that side. Take tuna off heat and let side for about 5 minutes to cook down.
7. While your tuna cools get out a deep dish and put your rice and lettuce at the bottom.
8. Then add in all your veggies, toppings, and tuna (Trick: I like to take my tuna and cut into bit size chucks).
9. Sauce: on my poke bowls I like a little bit more soy sauce, terry ho’s yum yum sauce, and siracha for some additional heat.
10. Stir it up, Enjoy!!
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