We love our sushi, but sometimes when I’m short on time this is the way to go! Poke bowls are an easy way to get the flavor you are looking for without all the prep work. I made sushi rice then molded with a ring mold, topped with the ahi tuna, finally drizzling a little spicy mayo on top for added color. I also fried up some crawfish cakes I got on sale when Randall’s was closing down. Super easy dinner….Happy Lent!
Ahi Tuna Poke
(Adapted from The Fit Blog)
½ lbs (225 g) Ahi tuna (sushi grade) 1 Avocado
2 Green onions (also called scallions or spring onions)
2 tbsp. Soy sauce (I use low-sodium soy)
1 tbsp. Sesame oil
1 tbsp. Chili garlic sauce
1 tbsp. Sesame seeds
Rinse the ahi tuna and cut it into bite-sized cubes.
Rinse the green onions and chop them finely.
Mix soy, sesame oil, chili garlic sauce, green onion and half the sesame seeds in a bowl.
Add the ahi to the dressing and mix well. You can let it sit in the fridge for 10-20 min for the flavors to mix, but you don’t have to.
Cut the avocado into small cubes and gently mix it into the rest of the dish right before serving.
Sprinkle the remaining sesame seeds on top.
Serve with chips or bread and enjoy.