Tuna Poke Bowl
Tuna Poke Bowl
Yield: 1
Cook time: 30 MinTotal time: 30 Min
Tuna poke bowl spiced up using spicy mayo made from Armbar hot sauce and tuna chunks seasoned with a special Kimura chili oil sauce
Ingredients
Sushi Rice
- 2 cups uncooked sushi rice
- 2 strips of kombu
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
Tuna Sauce
- 2 tbsp. soy sauce
- 1 tbsp. Kimura Chili Oil
- 1 tbsp. caviar
- 1 tsp. lime juice
- 1tsp. grated ginger
- 1/2 lb. sushi grade tuna
Spicy Mayo
- 1/2 cup mayonnaise
- 3 tbsp. Tapped Arm Bar Hot Sauce
Toppings
- 1 whole mango (diced)
- 1 mini cucumber (thinly sliced)
- 2 tbsp. seaweed
- 1 Hass avocado (sliced)
- Sesame seed for garnish
Instructions
Sushi Rice
- Rinse rice under running water until water is clear
- Put rice inside rice cooker together with kombu strips and cook according to your rice cooker's directions.
- Once the rice is done, season it with sushi vinegar mixture of rice vinegar, sugar, and salt. Set it aside, and let the rice soak the sushi vinegar mixture.
Tuna Prep
- In a bowl, combine the soy sauce, Kimura Chili Oil, caviar, lime juice and grated ginger.
- Cut the tuna into 1/2 inch blocks and toss it in the bowl. Mix until all tuna chunks are covered in sauce.
Spicy Mayo
- Combine mayonnaise and Tapped Arm Bar Hot Sauce until smooth and transfer into a squeeze bottle.
Toppings
- Lay out the bed of sushi rice in a bowl then add the toppings and tuna in sections. Be creative on how you want the bowl to look like!
- Drizzle the spicy mayo on top and sprinkle sesame seeds for garnish.
