INGREDIENTS: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
INSTRUCTIONS: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.