Ahi Salmon Avocado Poke Bowl

In the last couple of years,”poke” bowls seem to be cropping up everywhere. Normally it is served with sashimi-grade salmon or tuna (both RAW). We first had these at a local Italian restaurant in the city and came to order it many times. I did find a recipe, where else but Pinterest, but finding the sashimi-grade salmon (raw and safe) proved more difficult until recently. Eureka! It turned out beautifully, well almost…details later.

Ahi Salmon Poke Bowl

Ingredients

  • 1 Pound Sashimi-grade salmon, cut into 1/2-inch cubes or pieces
  • 1/4 Sweet onion, sliced thin
  • 1 or 2 thinly sliced radishes
  • 1/4 English Cucumber, halved and sliced thin
  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Tablespoon Grated ginger
  • 1 teaspoon Sriracha
  • 1 teaspoon Sesame oil
  • Black sesame seeds and sliced scallions for garnish
  • Steamed Cauliflower rice for serving OR Basmati rice

1. In a large bowl, combine the tuna or salmon, onion, soy sauce, vinegar, ginger, Sriracha, and sesame oil.

2. Serve topped with black sesame seeds, sliced cucumber* , sliced scallions, and sliced radish in bowls with cauliflower or Basmati rice.

Putting the cucumbers in at Step one resulted in a greenish gray cucumber as you can see in the foto.

Marinated Tuna Steaks

With the medical community and health-conscious Americans becoming more aware of the many benefits of omega-3 fatty acids and low fat proteins, tuna steak is an increasingly popular item on menus and in grocery stores around the country. In addition to its almost “meaty” flavor and texture, tuna steak is highly versatile, lending itself well to many different seasonings and flavor combinations.Read more : http://www.ehow.com/about_4740858_tuna-steak.html
Although we do not eat a lot of it, we certainly do enjoy fresh tuna steak (save the canned stuff for tuna noodle casserole). This is the second tuna steak recipe I have posted here. Check out Rachel Ray’s Tuscan tuna steaks for an unmarinated style.
 Marinated Tuna Steaks
¼ cup orange juice
¼ cup soy sauce
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons chopped parsley
1 clove garlic minced
½ teaspoon oregano
½ teaspoon white pepper
Few drops of sesame oil
Sprinkle of toasted sesame seeds
½ teaspoon fresh ginger gratedMarinate the tuna steaks for about 30 minutes.
Grill in a hot pan for 5 to 6 minutes per side, basting with remaining sauce.