She Strengthens

Tropical Flavors in a Bowl: Ahi Poke’s Rise to Fame

What makes a humble Hawaiian fisherman’s lunch turn into a culinary sensation? The answer lies in the perfect blend of Asian umami flavors, high-quality seafood, and a dash of tropical flair. This mouthwatering ahi poke bowl is a testament to the power of fusion cuisine, and the best part? It’s ready in under 30 minutes!

A Symphony of Flavors and Textures

This delectable dish is all about balance. The freshness of sashimi-grade tuna and seaweed is offset by the satisfying crunch of cucumbers and carrots, while the creaminess of avocado adds depth to each bite. Served over a bed of fluffy jasmine rice, topped with nori and spicy furikake, every spoonful is a flavor explosion.

Elevate Your Experience with a Refreshing Drink

Why not pair your ahi poke bowl with a refreshing Peach Melba Cooler or a Grapefruit-Infused Vodka cocktail? The combination of sweet and tangy flavors will transport your taste buds to a tropical paradise.

A Recipe Fit for an Island King

With just 20 minutes of active cooking time, you can create this stunning dish at home. Here’s what you’ll need:

Poke Sauce

• ½ cup diced red onion
• ½ cup thinly sliced green onion
• 1 teaspoon minced ginger
• 2 teaspoons minced garlic
• 1 jalapeno, thinly sliced (optional)
• 2 teaspoons toasted white sesame seeds
• 2 teaspoons sesame seed oil
• ¼ cup soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar

Wakame Salad

• 1 package dried wakame
• ½ cup rice wine vinegar
• 1 tablespoon finely minced ginger
• 1 green onion, finely chopped
• ½ cup vegetable oil
• 1 tablespoon soy sauce
• 2 teaspoons sesame seed oil
• 2 teaspoons sugar

Poke Bowl

• 1 pound ahi tuna
• 1 carrot, julienned
• 1 avocado, cubed
• 1 cucumber, thinly sliced
• Nori, julienned
• Jasmine rice, cooked
• Furikake

Instructions

1. Combine poke sauce ingredients in a medium bowl and set aside.
2. Rehydrate wakame by boiling water, then letting it sit for 20 minutes. Drain, rinse, and pat dry.
3. Slice wakame thinly and combine with wakame salad ingredients in a separate bowl.
4. Cut tuna into ½ inch cubes and add to poke sauce. Toss to coat.
5. Spoon jasmine rice into a shallow serving bowl, followed by poke, wakame salad, carrots, avocado, and cucumbers.
6. Garnish with nori sheets and furikake.

Get ready to embark on a flavorful island adventure with every bite of this incredible ahi poke bowl!