Poke Bowls

Poke Bowls

Preparation

1. In a medium bowl, combine 8 oz (225g) of sushi grade tuna or salmon, 1/4 cup soy sauce, 1 tbsp sesame oil, 2 tsp ginger, 1 tsp red pepper flakes, 1/4 cup green onion, and 1 tbsp sesame seeds.

2. In a small pan over medium heat, combine 3 tablespoons sesame oil and 2 thinly sliced shallots. Cook until golden, about 4-5 minutes. Remove from the heat and add 1/2 cup Panko and 2 tablespoons sesame seeds. Season with salt.

3. To assemble, add the rice to bowls, top with avocado, mango, edamame, carrots, cucumbers and the tuna/salmon.

4. Sprinkle the crispy shallot breadcrumbs on top and drizzle with spicy mayo if desired.

Ingredients

For the poke:

• 8oz (225g) sushi grade tuna or salmon, cubed

• 1/4 cup soy sauce

• 1 tablespoon sesame oil

• 2 teaspoons grated ginger

• 1 teaspoon crushed chili flakes

• 1/4 cup chopped green onion

• 1 tablespoon of sesame seeds

• 1 cup Persian cucumbers, thinly sliced

• 1 avocado, diced

• 1 mango, diced

• 1 cup cooked edamame, shelled

• 1 large carrot, shredded

• 3 cups cooked sushi rice

For the crispy shallot breadcrumbs:

• 3 tablespoons sesame oil

• 2 thinly sliced shallots

• 1/2 cup Panko

• 2 tablespoons sesame seeds