Tuna Poke Bowl

  • 30 Minutes
  • 2 Servings
  • Dairy Free
  • 𝗪𝗮𝘀𝗮𝗯𝗶 𝗔𝗶𝗼𝗹𝗶:
  • ½ cup AeroFarms Micro Wasabi Mustard
  • ¼ cup mayo
  • 1 scallion
  • 1 garlic clove
  • 1 tsp ginger
  • 1 tsp agave
  • 𝗣𝗼𝗸𝗲 𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲:
  • ¼ cup tamari
  • 1 tbsp seasame oil
  • 2 tsp grated ginger
  • 1 tsp togarashi
  • 𝗣𝗼𝗸𝗲 𝗕𝗼𝘄𝗹:
  • 2 cups sushi rice
  • 1 cup scallions (sliced)
  • 1 lb sushi-grade ahi tuna
  • 1 tsp sesame seeds
  • sliced Nori

1. The night before, cook the sushi rice according to package directions. Cover and place in the fridge overnight.

2. The next day, cut the tuna into ½ inch cubes and place in a medium bowl. Add all the poke marinade ingredients to a bowl and mix to combine. Place in the fridge while you finish prepping the other ingredients.

3. Heat a medium skillet over medium heat. Once hot, add 1 tablespoon of sesame oil. Add the rice to the pan and press down to firm the rice. Cook for 20 minutes or until the rice has a crispy edge on bottom.

4. Make the wasabi aioli by adding all ingredients to a food processor and blending until smooth.

5. To assemble the bowls, layer the crispy rice, marinated tuna, scallions, nori, aioli, and sesame seeds.

6. Enjoy immediately.

Post a photo of your finished dish on Instagram and tag
@Aerofarms. We’d love to see what you’ve prepared!

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